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
- ½ tablespoons salted butter: 1 piece
- ½ tablespoons olive oil: 1 piece
- medium carrots: 2 piece (sliced)
- stalk celery: 1 piece (diced)
- onion: 0.5 piece (diced)
- cooked ham: 0.5 pound (diced)
- potato: 1 piece (diced)
- salt and ground black pepper: (to taste)
- chicken broth: 4 cups (divided)
- split peas: 0.5 pound (dried)
- bay leaves: 2 piece
- cheddar cheese: 0.25 cup (to taste, shredded)
Metric Conversion
Stages of cooking
-
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.
