📝 About This Recipe
This soul-warming classic transforms humble dried peas into a velvety, rich masterpiece in a fraction of the time thanks to the magic of pressure cooking. Infused with a deep, smoky essence from a meaty ham bone and brightened with fresh aromatics, this soup is the ultimate comfort food for a chilly evening. The Instant Pot ensures the peas break down perfectly into a creamy consistency without the need for hours of simmering or pre-soaking.
🥗 Ingredients
The Aromatics
- 2 tablespoons Olive Oil (extra virgin)
- 1 Yellow Onion (large, finely diced)
- 3 Carrots (peeled and sliced into 1/4-inch rounds)
- 2 stalks Celery (diced)
- 4 cloves Garlic (minced)
The Base
- 16 ounces Dried Green Split Peas (rinsed and picked over for stones)
- 1 piece Meaty Ham Bone (leftover from a holiday ham or a purchased ham shank)
- 6 cups Chicken Broth (low-sodium)
- 2 cups Water
Herbs and Seasoning
- 1 teaspoon Dried Thyme
- 2 Bay Leaves
- 1/2 teaspoon Smoked Paprika (for extra depth)
- 1/2 teaspoon Black Pepper (freshly cracked)
- to taste Kosher Salt (add only at the end as ham bones are naturally salty)
For Garnish
- 2 tablespoons Fresh Parsley (chopped)
- 1/2 cup Croutons (garlic butter flavored)
👨🍳 Instructions
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1
Turn your Instant Pot to the 'Sauté' function and allow it to heat up. Add the olive oil.
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2
Add the diced onion, carrots, and celery to the pot. Sauté for 5-6 minutes until the onions are translucent and the vegetables begin to soften.
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3
Stir in the minced garlic, dried thyme, and smoked paprika. Cook for just 1 minute until fragrant, being careful not to burn the garlic.
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4
Add about 1/2 cup of the chicken broth and use a wooden spoon to scrape up any brown bits (fond) from the bottom of the pot to prevent a 'burn' warning.
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5
Add the rinsed split peas, the remaining chicken broth, water, and black pepper. Stir to combine.
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6
Nestle the ham bone deep into the liquid and add the bay leaves on top.
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7
Secure the lid and set the steam release valve to the 'Sealing' position.
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8
Select 'Manual' or 'Pressure Cook' on High Pressure and set the timer for 15 minutes.
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9
Once the cooking time is complete, allow the pressure to release naturally for at least 15-20 minutes. This ensures the peas are fully softened and the meat falls off the bone.
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10
Carefully release any remaining pressure and open the lid. Remove the ham bone and the bay leaves.
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11
Shred any meat remaining on the ham bone, discard the bone and excess fat, and stir the meat back into the soup.
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12
The soup will look thin at first but will thicken as you stir it. For an even creamier texture, use an immersion blender to pulse a small portion of the soup, but leave plenty of chunks for texture.
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13
Taste the soup and add salt only if necessary. Ladle into warm bowls.
💡 Chef's Tips
Always rinse your split peas thoroughly and check for small stones or debris before cooking. Do not add salt at the beginning; the ham bone and broth often provide enough sodium, and salt can sometimes toughen the peas during cooking. If the soup is too thick the next day (it thickens significantly as it cools), simply stir in a splash of broth or water when reheating. For a vegetarian version, swap the ham bone for a tablespoon of liquid smoke and use vegetable broth. If you don't have a ham bone, a smoked ham hock or 2 cups of diced thick-cut ham works beautifully.
🍽️ Serving Suggestions
Serve with a thick slice of crusty sourdough bread or warm honey cornbread. A side of crisp green salad with a sharp vinaigrette cuts through the richness of the soup. Top with a swirl of heavy cream or a dollop of sour cream for extra decadence. Pair with a glass of crisp, dry Riesling or a light-bodied Ale. Garnish with crispy fried shallots or extra bacon bits for added crunch.