This instant pot split pea soup is creamy, thick and chock-full of flavor! This recipe also makes perfect use of your leftover ham, smoked shoulder or other meats.
My sister gave all of her children Instant Pot pressure cookers for Christmas one year. The following Easter, she hosted the family dinner. A week before the holiday, my nephew Bryan texted to ask if I would give him a ‘lesson’ in the instant pot when we were together. Of course I said yes, as my instant pot and I are on very good terms.
You could say I have smooched its shiny cheek more than once.
During a lull in the festivities, Bryan brought his IP in from the car and I started telling him how it worked and how to use it. I guess the rest of his siblings didn’t realize Bryan had asked me in advance for the demonstration. They thought I loved my IP so much that I would spontaneously start schooling people on all of its glorious attributes.
I was too busy talking to hear, but later Christopher told me that everyone looking on agreed I sounded like an infomercial. The only thing missing was free samples!
Tips on making this soup
- I chose to sauté the vegetables but you don’t have to. Want to save some calories on the oil? Omit it and also skip the sautéing, just throw all the ingredients together in the IP.
- The instant pot always takes around 10 – 15 minutes to come to pressure, so if you are planning on timing your meal, factor that in.
- Also, if you aren’t going to do a quick release of the pressure, you must factor in that time as well. The IP takes between another 10 – 15 minutes to release the pressure.
- If I’m in a hurry, I usually wait 5 minutes, then don an oven mitt and release the pressure manually but tapping at the venting knob. Be careful, the steam can burn you.
How to Make Instant Pot Split Pea Soup
Gather the ingredients – split peas, chunked carrots, chopped onion and celery.
Grab your Instant Pot or pressure cooker and plug it in. Press the sauté button and after one minute, add oil.
Wait another minute for the oil to heat, then add onions and sauté for 2 minutes.
Add carrots and celery, sauté for 2 minutes.
Gather other ingredients – Dry sherry, beef broth, and dry white wine
Add broth, water, split peas, sherry, wine, smoked pork shoulder, bay leaves and salt. Lock the IP, make sure the vent knob is in the sealed position and press soup/broth button – Use the default setting, which reads Normal and is timed for 20 minutes,
After IP beeps, either do a quick release by donning an oven mitt and lightly tap the venting knob for a few minutes, or you can just wait 10 – 15 minutes for the pressure to release on its own.
Can You Make This Instant Pot Split Pea Soup Non-Alcoholic?
Yes. Combined, the spirits are only a quarter cup of liquid, which you could substitute with more broth or leave out altogether for a slightly thicker soup.
Why Do the Sherry and White Wine Have to be Dry?
Because Dry spirits contain noticeably less sugar and you don’t want your soup to have more sugar than is already found in the peas, onions and carrots. It would be too sweet.
Can You make this Split Pea Soup Vegetarian?
You sure can. You can use vegetable broth and omit the cooked smoked pork shoulder or ham.
I pour the instant pot split pea soup into my lovely casserole dish and gather ’round some pita rounds and a salad.
I ladle the split pea soup into my serving crocks. I grind black pepper on my soup but not Christopher’s.
And another view.
I hope you enjoyed this instant pot split pea soup recipe! It’s thick, delicious and cooks so fast you barely have time to get out your dishes and set the table!
What is your favorite soup to eat? Leave me a comment!
And as always, may all your dishes be delish!
If you’ve tried this instant pot split pea soup or any other recipe on the blog, I’d love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
This pea soup is thick and creamy and oh so delicious!
- 2 tablespoons olive oil
- 1 onion (large, chopped in chunks)
- 4 carrots (4 - 6)
- 2 stalks celery (sliced)
- 4 cups beef broth
- 2 cups water
- 2 cups split peas (rinsed and picked over)
- 1 ham bone (optional)
- 2 cups smoked pork shoulder (or ham, chopped in bite sized pieces)
- 1/8 cup sherry (dry)
- 1/8 cup white wine (dry)
- 3/4 teaspoon salt
- 2 bay leaves
- Instant Pot (or other pressure cooker)
Plug in instant pot and press the sauté button. Once the IP heats up, add olive oil and onions and sauté for 2 minutes
Add carrots and celery and sauté them for 2 minutes
Add broth, water, split peas, pork bone if using, smoked pork shoulder, sherry, wine, bay leaves, and salt. Seal IP, making sure that the pressure knob is in the sealed position
Press the soup/stew button - it will default to 20 minutes on normal
Once the timer beeps, you can either let the pressure release naturally for 15 minutes or you can be in a hurry like me, don an oven mitt and carefully tap the release valve letting little spirts of steam out. After a minute of tapping, turn the pressure relief from sealed to venting
Either transfer the instant pot split pea soup in a soup tureen or ladle directly in some soup crocks
Tips on making this soup
- I chose to sauté the vegetables but you don't have to. Want to save some calories on the oil? Omit it and also skip the sautéing, just throw all the ingredients together in the IP.
- The instant pot always takes around 10 - 15 minutes to come to pressure, so if you are planning on timing your meal, factor that in.
- Also, if you aren't going to do a quick release of the pressure, you must factor in that time as well. The IP takes between another 10 - 15 minutes to release the pressure.
- If I'm in a hurry, I usually wait 5 minutes, then don an oven mitt and release the pressure manually but tapping at the venting knob. Be careful, the steam can burn you.