Instant Pot Split Pea Soup

Before You Start

Add a spoonful of oil to limit foaming.

Fill the pot no more than half.

Taste before salting; the ham is salty.

Thin with hot water if the soup thickens too much.

Making Instant Pot Split Pea Soup

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1. Set the pot to sauté. Heat the oil and cook the onion, carrots and celery for 5 minutes.

   Mark done Start 5 min timer

2. Add the split peas, ham hock, water, bay leaves and pepper. Stir and check the pot is no more than half full.

   Mark done

3. Lock the pressure cooker lid, set the valve to sealing and pressure cook on high for 15 minutes. Release the pressure naturally for 15 minutes.

   Mark done Start 15 min timer

4. Lift out the hock, shred the meat and return it to the pot, discarding the skin and bones. Stir well and remove the bay leaves.

   Mark done

Storage and Reheating

Keeps in the fridge for up to 4 days and thickens. Freezes for up to 3 months.

Good With

• Crusty bread
• Rye bread
• Mustard
• Green salad

Still Wondering?

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.