Description
A hearty and comforting Instant Pot Split Pea Soup made with green split peas, vegetables, and flavorful seasonings, all cooked quickly and easily in a pressure cooker.
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
- 1 bay leaf
- 1 1/2 cups dried green split peas, rinsed
- 6 cups vegetable broth or water
- 1 smoked ham hock or 1 cup diced ham (optional for non-vegetarian version)
Instructions
- Turn on the Instant Pot and select the ‘Sauté’ function. Add olive oil, then sauté the onion, garlic, carrots, and celery for 3-4 minutes until softened.
- Add thyme, salt, pepper, smoked paprika (if using), and bay leaf. Stir to combine.
- Add the rinsed split peas, vegetable broth (or water), and ham or ham hock if using. Stir well.
- Secure the lid and set the Instant Pot to ‘Manual’ or ‘Pressure Cook’ for 15 minutes on high pressure.
- Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
- Remove the bay leaf and ham hock (if used). If using ham hock, shred the meat and return it to the pot.
- Stir the soup. For a smoother texture, use an immersion blender to partially purée, if desired.
- Serve hot with crusty bread or crackers.
Notes
- For a vegetarian version, omit the ham and use vegetable broth.
- The soup thickens as it cools; add more broth or water to thin when reheating.
- Freeze leftovers in airtight containers for up to 3 months.
Nutrition
- Serving Size: 1.5 cups
- Calories: 220
- Sugar: 5g
- Sodium: 620mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 13g
- Protein: 14g
- Cholesterol: 10mg