Description
Cooking split peas under pressure makes them nearly instantly creamy. This recipe is very close to a classic split pea soup, but I have the option of cooking with or without a meaty ham bone. If you just have ham, it will be just as great with the combination of celery, carrots, onions, potatoes, and split peas. Get ready for a thick and flavorful broth!
Ingredients
- 1 ½ tablespoons salted butter
- 1 ½ tablespoons olive oil
- 2 medium carrots, sliced
- 1 large stalk celery, diced
- ½ large onion, diced
- ½ pound diced cooked ham
- 1 potato, peeled and diced
- salt and ground black pepper to taste
- 4 cups chicken broth, divided
- ½ pound dried split peas
- 2 bay leaves
- ¼ cup shredded Cheddar cheese, or to taste
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr 15 mins
Servings: 4