This Pressure Cooker Split Pea Soup can be made with leftover ham bone or with any ham steak. Cut the cooking time in half by cooking it in a pressure cooker (Instant Pot) and enjoy this easy and warming soup any day of the week! Top it with some crispy ham for extra texture.
Why to Cook this Soup in the Pressure Cooker?
- One pot cooking, saute your vegetables and make the soup in one pot (which means less dishes to wash).
- No need to wait for over an hour for the split peas to get tender. Cook them for 15 minutes and you are done!
- You won’t need to blend the soup. One less step and one less gadget!
- Flavor concentration! This Pressure Cooker Split Pea Soup is rich and so flavorful that I didn’t even need to adjust the seasoning.
Although I use a ham bone for this recipe – I had one leftover from the holidays, you can make this soup with ham steaks. Just dice the ham into 1/2-inch pieces and add it to the pressure cooker together with the vegetables.
I did not add any salt to the soup. Ham has plenty salt but all hams are not created equal! You can check for seasoning after the soup is completely cooked. Don’t add any salt before cooking.
Here are other soup ideas:
- Potato Corn Chowder
- Italian Tomato Tortellini Soup
- Black Bean Soup with Chipotle Crema
- Slow Cooker Enchilada Soup
- Ginger and Turmeric Carrot Soup
- Cheddar Ale Soup
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Pressure Cooker Split Pea Soup with Ham
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 carrots, peeled and diced
- 1 celery stalk, diced
- 2 garlic cloves, minced
- 1/2 teaspoon dried oregano
- 1 ham bone or 6 ounces ham, diced
- 1 pound dried split green peas
- 6 cups low sodium chicken stock or vegetable broth
- 2 bay leaves
- 2 ounces ham diced
- 1 tablespoon parsley, chopped
- Rinse the split peas under cold running water.
- Turn the pressure cooker to the saute setting. Heat the oil and add the onions, carrots and celery. Cook stirring often until the vegetables soften, about 3 minutes. Add the garlic and oregano and saute for about 30 seconds.
- Add the ham bone (if using) or the diced ham. Saute for about a minute.
- Add the peas, stock or broth and the bay leaves. Cover and cook for 15 minutes. Let the pressure release naturally (about 10 to 15 minutes) then open.
- Remove the bay leaves. If using a ham bone, remove it from the soup. Remove some of the meat from the bone and add it back to the soup.
- Stir the soup and season to taste with salt and ground black pepper.
- Saute the remaining 2 ounces of ham on a hot skillet until golden. Garnish the soup with the ham and chopped parsley
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