Instant Pot Split Pea Soup

This was a delicious soup that I made today for my book club for tonight! Tonight is a soup bowl party, along with discussing our book. 

Recipe by: https://www.bowlofdelicious.com/instant-pot-split-pea-soup-ham-bone/. See my notes below of my additions/changes.

Prep Time 10 mins
Cook Time 15 mins
Time to pressurize and depressurize 25 mins
Total Time 50 mins
Servings: 8 servings
 
Ingredients

3 tablespoons butter

1 onion diced
2 ribs celery diced
2 carrots diced
1 cooked ham bone, a smoked ham hock, or 6 oz. diced deli ham (Don’t use fresh/uncooked ham)
1 lb. dry split peas sorted through and rinsed
6 cups low sodium chicken stock/broth or veggie stock, water, or a mixture
2 bay leaves
kosher salt and black pepper [don’t add salt if using a broth with salt]
chopped fresh parsley for garnish, optional                                            
 

   

Instructions
 

Turn pressure cooker to the "sauté" setting. Melt butter and sauté onion, celery, and carrots for about 5 minutes, until softened.

 

Add the split peas, chicken stock, ham bone, and the 2 bay leaves.

 
Turn off the "sauté" function.
 
Cover pressure cooker and set to manual, high pressure for 15 minutes.
 
Allow the pressure to naturally release for 10-15 minutes. Then, quick release the pressure valve.
 
If you used a ham bone or hock: remove the it from the soup and remove the ham meat that's still attached to it. Add the ham meat back into the soup.
 
Taste and season with salt and pepper if necessary (see notes). Serve immediately, or store in your refrigerator for up to 1 week or freezer in an airtight container for up to 6 months.
 
My Notes:
 
I used 3 T avocado oil instead of butter.
I added 2 cloves of garlic, minced, along with the vegetables.
I added a pinch of dried thyme.

I did the natural release for 14 minutes before the quick release.

This was such an easy soup to make with the instant pot. This recipe is a keeper!