Instant Pot Split Pea Soup

Two crocks filled with pea soup with a spoon in the front one. There is ham and carrots on the top of the soup - square

Instant Pot Split Pea Soup

This Instant Pot split pea soup is cozy, creamy, and ready in 30 minutes. Split peas, smoked pork shoulder, and fresh vegetables come together to create an easy, hearty dish that’s perfect for cold weather.

Course Dinner

Cuisine Soup

Keyword instant pot pea soup, pea soup

Prep Time 5

Cook Time 26

Total Time 31

Servings cups

Calories 286kcal

Author Elaine Benoit

Equipment

Instant pot

Ingredients

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

Instructions

Plug in instant pot and press the sauté button. Once the IP heats up, add olive oil and onions and sauté for 2 minutes.
2 tablespoons olive oil, 1 onion
Add carrots and celery and sauté them for 2 minutes.
4 carrots, 2 stalks celery
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 .
4 cups beef broth, 2 cups water, 2 cups split peas, 1 ham bone, 2 cups smoked pork shoulder, 1/8 cup sherry, 1/8 cup white wine, 3/4 teaspoon salt, 2 bay leaves
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, if you're in a hurry like me, don an oven mitt and carefully tap the release valve, letting little sprays of steam out. After a minute of tapping, turn the pressure relief from sealed to venting.
Either transfer the pea soup to a soup tureen or ladle directly into some soup crocks.
Eat, smile, and enjoy.

Notes

Helpful tips

Sautéing the vegetables adds extra flavor, but it’s optional. If you want to cut calories or save time, skip the oil and add everything to the Instant Pot.
Beef broth gives the soup a deeper, more robust taste, but chicken broth works well, too.
The Instant Pot needs 10 to 15 minutes to come to pressure, so build that time into your meal planning.
If you aren’t using quick release, allow an additional 15 to 25 minutes for natural pressure release.
When using quick release, wait 5 minutes after cooking, then carefully turn the vent using an oven mitt. Watch out for the steam, as it can burn.
To make this recipe alcohol-free, substitute the sherry with an extra 1/4 cup of broth or omit it entirely for a slightly thicker soup.
Choose a dry sherry or dry wine, since sweeter spirits can make the soup overly sweet.
For a vegetarian or vegan version, use vegetable broth and leave out the smoked pork shoulder or ham.
Store leftover soup in an airtight container in the refrigerator for up to a week or freeze it for up to 3 months.
Sometimes I add three crushed garlic cloves for more depth, but it’s optional.

Nutrition