Instant Pot Split Pea Soup
This Instant Pot Split Pea Soup can be made the traditional way with a leftover ham bone, or made vegan for all to enjoy! It's a great way to use up holiday leftovers.
Servings: 6 servings
- 1 tbsp olive oil
- 1 leftover turkey, chicken or ham bone (optional)
- 1 yellow onion, diced
- 2 celery stalks, chopped
- 2 carrots, chopped
- 4 cloves garlic, minced
- 2 sprigs fresh thyme or 1/2 tsp dried
- 2 bay leaves
- 1 tsp paprika
- 1/2 tsp each salt & pepper
- 2 cups green or yellow split peas
- 6 cups chicken or vegetable broth
- sauteed ham or bacon
Add all ingredients to Instant Pot in the order in which they are listed except for garnishes, using vegetable broth and leaving out the ham bone if making the soup vegan.
Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 5 minutes. Instant Pot will take about 5-10 minutes to come to pressure then pressure cook for 5 minutes.
While soup is cooking in the Instant Pot, cook and prepare ham/bacon and chop scallions if using as toppings.
Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
Remove ham bone if you addded it, and bay leaves. Blend about half the soup with an immersion blender, leaving the other half chunky. Garnish with toppings of choice, then serve and enjoy!
Calories: 286kcal | Carbohydrates: 47g | Protein: 18g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 1099mg | Potassium: 779mg | Fiber: 18g | Sugar: 9g | Vitamin A: 4260IU | Vitamin C: 4.7mg | Calcium: 52mg | Iron: 3.2mg