Instant Pot Split Pea and Ham Soup
Description
Very close to a classic split pea soup, this Instant Pot version can be made with either diced ham or a meaty ham hock — your choice!
Ingredients
•
1 1/2 tablespoons salted butter
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1 1/2 tablespoons olive oil
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2 medium carrots, sliced
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1 large stalk celery, diced
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1/2 large onion, diced
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1/2 pound diced cooked ham
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1 potato, peeled and diced
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salt and ground black pepper to taste
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4 cups chicken broth, divided
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1/2 pound dried split peas
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2 bay leaves
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1/4 cup shredded Cheddar cheese, or to taste
Directions
1
Turn on a multi-functional pressure cooker (such as Instant Pot), and select Saute function. Add butter and olive oil; heat until butter is melted. Add carrots, celery, and onion; cook until onion is nearly translucent, about 3 minutes. Add ham and cook for 1 minute.
2
Add potato; cook and stir to prevent anything from sticking to the bottom of the pot, for 2 minutes. Season with salt and pepper. Add 3 cups chicken broth, split peas, and bay leaves. Turn Saute function off.
3
Close and lock the lid and seal the valve. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
4
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 12 minutes. Release remaining pressure carefully using the quick-release method, 2 to 3 minutes. Unlock and remove the lid.
5
Unlock and remove the lid. Taste and adjust with salt and pepper as desired. If soup is too thick, select Saute function and add remaining 1 cup chicken broth. Stir until heated through and desired consistency, about 5 minutes. Adjust seasonings if necessary. Serve immediately with Cheddar cheese sprinkled over top.