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Meal Instructions

Specimen #0203·INSTANT POT·Easy

Instant Pot Split Pea Soup with Ham

A leftover ham bone, a bag of green split peas, and 20 minutes of pressure turn into the thick, smoky soup that used to take three hours on the stove.

Cook temp

HIGH PRESSURE

Total time

55m

REST

10m

Serves

PREP

10m

Ingredients

1 lb Green Split Peas — dry, rinsed and sorted

1 1/2 lbs Bone-In Ham Hock — or leftover ham bone with meat

8 cups Low-Sodium Chicken Broth

2 tbsp Unsalted Butter

1 medium Yellow Onion — diced

2 medium Carrots — sliced

2 ribs Celery Ribs — sliced

4 cloves Fresh Garlic — minced

1 Bay Leaf

1 tsp Dried Thyme

1 tsp Black Pepper

to taste Kosher Salt

Equipment

6-qt Instant Pot

Fine-Mesh Strainer

Ladle

Immersion Blender (optional)

DirectionsGet to the point

1Sauté 2 tbsp butter, diced onion, carrots, celery 5 min. Add 4 garlic cloves, 1 bay leaf.

2Rinse 1 lb split peas; add with 1.5 lb ham hock and 8 cups broth.

3Cook 20 min High Pressure with 15 min natural release. Pull ham, shred, discard bone.

4Stir shredded ham back in; blend half the soup with an immersion blender for creaminess.

Dad pro tip

Split peas foam aggressively under pressure. Never fill an Instant Pot past the max line with legumes — leave a full inch of headspace or the foam will clog the pressure valve mid-cook.

Kid adjustment

Serve in a mug with a handful of oyster crackers stirred right in. Kids find the green color easier to swallow when there is something crunchy on top of every spoonful.

Reheat

Warm in a saucepan over medium-low for 8 minutes, stirring often and thinning with 1/2 cup broth per quart — the soup thickens dramatically in the fridge as the peas keep absorbing liquid.

BASIS: Tested on 1 lb dry green split peas (soaked 30 minutes) with a leftover 1.5 lb bone-in ham hock, mirepoix, and 8 cups low-sodium chicken broth in a 6-qt Instant Pot Duo.285 kcal · 22g protein · 38g carbs · 6g fat
USDA FoodData Central #172420 (split peas) and #167902 (ham hock)

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Instant Pot Split Pea Soup with Ham