Split Pea Soup - Instant Pot

This Instant Pot Split Pea Soup is made with a leftover ham bone (or any ham you have), for a super easy, freezable weeknight meal! The pressure cooker cuts the cooking time in half.

source	Bowl of Delicious
categories	instant pot, soup
yield	Serves 8-10
prep time	10 mins
total time	40 mins

INGREDIENTS

3 Tbsp butter

1 onion, diced

2 ribs celery, diced

2 to 3 carrots, diced

1 ham bone, or 6 oz diced ham

1 lb dry split peas, sorted through and rinsed

6 cup chicken stock, veggie stock, water, or a mixture

2 bay leaves

kosher salt and black pepper

INSTRUCTIONS

1. Turn pressure cooker to the 'sautee'� setting. Melt butter and sautee onion, celery, and carrots, seasoned with salt and pepper, for about 5 minutes, until softened.

2. Add the split peas, stock/water, ham, and bay leaves.

3. Cover pressure cooker and set to manual high pressure for 15 minutes.

4. Allow the pressure to naturally release for 10-15 minutes.

5. If you used a ham bone: remove the it from the soup and remove the ham meat that's still attached to it. Add the ham meat back into the soup.

NOTES

For a vegetarian version, omit the ham, use more salt and pepper, and make sure to use vegetable stock or water instead of chicken. For a vegan version, use olive oil instead of butter. To make this in your slow cooker, add all ingredients (omitting the butter) to slow cooker and cook on low for 8 hours or high for 4 hours, or until split peas are cooked to desired tenderness. To make this on your stovetop, saut�© veggies as instructed in a large pot. After adding the remaining ingredients, bring to a boil, cover, and simmer for approximately one hour (or until split peas are cooked to desired tenderness). This soup will likely thicken once it cools and is refrigerated, especially if you use a ham bone to make it because of the gelatin. Thin out with water and adjust seasonings as necessary.