Instant Pot Split Pea Soup
- 3 tbsp butter
- 1 onion, diced
- 2 stalks celery, diced
- 2 carrot, diced
- 1 ham bone, (1 bone is approx. 6 oz. diced ham)
- 1 lb split peas, dried; sorted through and rinsed
- 6 cups chicken stock, or veggie stock, water or a mixture
- 2 bay leaf
- salt and pepper
- Turn pressure cooker to the "sauté" setting. Melt butter and sauté onion, celery, and carrots, seasoned with salt and pepper, for about 5 minutes, until softened.
- Add the split peas, stock/water, ham, and bay leaves.
- Cover pressure cooker and set to manual high pressure for 15 minutes.
- Allow the pressure to naturally release for 10-15 minutes.
- If you used a ham bone: 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 adjust seasonings if necessary. Serve immediately, or store in your refrigerator for up to 1 week or freezer in an airtight container for up to 6 months.
- For a vegetarian version, omit the ham, use more salt and pepper, and make sure to use vegetable stock or water instead of chicken. For a vegan version, use olive oil instead of butter.
- To make this in your slow cooker, add all ingredients (omitting the butter) to slow cooker and cook on low for 8 hours or high for 4 hours, or until split peas are cooked to desired tenderness.
- To make this on your stovetop, sauté veggies as instructed in a large pot. After adding the remaining ingredients, bring to a boil, cover, and simmer for approximately one hour (or until split peas are cooked to desired tenderness).
- This soup will likely thicken once it cools and is refrigerated, especially if you use a ham bone to make it because of the gelatin. Thin out with water and adjust seasonings as necessary.