Split Pea Soup
By :Jeffrey Eisner
instant pot, instant pot soup
When I was a kid, I was a bit skeptical about this one. The name is enough to make any seven-year-old giggle and the color can be … interesting. But when I grew up, I realized this soup is really just a more refined lentil soup that’s been Dr. Seuss-ified with the green split peas, and it has quickly become one of my favorites!
Photos by Aleksey Zozulya
instant pot, instant pot soup
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Prep Time 10 minutes
Cook Time 55 minutes
Servings
6 servings
Ingredients
  • 3 tablespoons ghee (store-bought or homemade page 39) or extra-virgin olive oil
  • 1 yellow onion diced
  • 2 ribs celery diced
  • 1 large carrot peeled and diced
  • 1/2 cup dry sherry or additional broth
  • 5 1/2 cups low-sodium chicken or vegetable broth
  • 1 tablespoon Worcestershire sauce or sugar-free steak sauce
  • 1 teaspoon seasoned salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 leaves bay
  • 1 pound dried split green peas rinsed
  • 1 ham bone or ham hock
  • 1/4 cup plain 2% Greek yogurt (store-bought or homemade page 36; optional)
Prep Time 10 minutes
Cook Time 55 minutes
Servings
6 servings
Ingredients
  • 3 tablespoons ghee (store-bought or homemade page 39) or extra-virgin olive oil
  • 1 yellow onion diced
  • 2 ribs celery diced
  • 1 large carrot peeled and diced
  • 1/2 cup dry sherry or additional broth
  • 5 1/2 cups low-sodium chicken or vegetable broth
  • 1 tablespoon Worcestershire sauce or sugar-free steak sauce
  • 1 teaspoon seasoned salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 leaves bay
  • 1 pound dried split green peas rinsed
  • 1 ham bone or ham hock
  • 1/4 cup plain 2% Greek yogurt (store-bought or homemade page 36; optional)
instant pot, instant pot soup
Votes: 0
Rating: 0
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Instructions
  1. Add the ghee or olive oil to the Instant Pot and hit Sauté. Once heated (about 3 minutes), add the onion, celery, and carrot and sauté for 5 minutes, stirring occasionally.
  2. Add the sherry and allow to simmer for another minute. Add the broth, Worcestershire or steak sauce, seasoned salt, pepper, thyme, oregano, bay leaves, and split peas and stir. Add the ham hock.
  3. Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel, and then hit Manual or Pressure Cook on High Pressure for 15 minutes. When done, allow a 15-minute natural release followed by a quick release.
  4. Discard the bay leaves and remove the ham hock (see Jeff's Tips). Stir all the contents in the pot up from the bottom as the split peas will have basically become a puree and will thicken the soup immediately once stirred up.
  5. Stir in the yogurt (if using) until combined, and serve.
Recipe Notes

JEFF’S TIPs: If you want a slightly thinner soup, add another cup of broth in Step 4.
You can use some of the meat from the ham hock for garnish, if desired.

If you have leftovers, you can always save them in the fridge or even in the freezer, but note that the soup will get very thick as it cools—almost like a paste. This is because the peas continue to absorb the broth even after cooking. Once reheated, it will become soup-like again, but to achieve this, you’ll have to add some more broth of your choice while reheating and mix well to thin it out a bit. Use 1/3 to 1/2 cup of broth for each 1 cup of leftover soup you heat up.

Per serving
Calories: 459
Fat: 30.8g
Carbs: 13.2g
Sodium: 752mg
Protein: 31.8g
Fiber: 4.4g
Sugars: 2.3g

1 reply
  1. Crys C
    Crys C says:

    Cooking NOW, without all ingredients…had to improvise on seasoning, and amount, but I used it as a stand for how to cook the peas in the pot. Will trt ro get back to you on my results!

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