Pressure Cooker Split Pea and Ham Soup
Warm and hearty, this Pressure Cooker Split Pea and Ham Soup is a comforting classic made easy with your pressure cooker. Packed with tender split peas, savory diced ham, and a medley of aromatic vegetables, this dish delivers rich, nostalgic flavors in just under an hour. The addition of a ham bone enhances the broth with incredible depth, while quick cooking ensures a fuss-free, time-saving meal perfect for busy weeknights. Whether you prefer it chunky or slightly blended for a creamier texture, this soup is a versatile, protein-packed delight. Garnish with fresh parsley for a pop of brightness, and serve it alongside crusty bread for a satisfying, soul-warming meal your whole family will love.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion, diced
- 2 medium Carrot, peeled and diced
- 2 stalks Celery, diced
- 2 cloves Garlic, minced
- 1 pound Dried split peas, rinsed and sorted
- 2 cups Cooked ham, diced
- 1 piece Ham bone (optional for added flavor)
- 6 cups Chicken broth
- 1 piece Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Set the pressure cooker to sauté mode and heat the olive oil.
Add the diced onion, carrots, and celery. Sauté for 4-5 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the rinsed and sorted split peas, diced ham, ham bone (if using), chicken broth, bay leaf, salt, and black pepper to the pressure cooker. Stir to combine.
Secure the lid on the pressure cooker, ensuring the valve is set to the sealing position.
Set the cooker to high pressure for 15 minutes using the manual or pressure cook setting.
Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release to release any remaining pressure.
Carefully remove the lid and discard the bay leaf and ham bone (if used).
Stir the soup well. For a smoother texture, use an immersion blender to partially blend the soup or leave it as is for a chunkier consistency.
Taste and adjust seasoning with additional salt and pepper, if needed.
Ladle the soup into bowls, garnish with chopped fresh parsley (if using), and serve warm.
Nutrition Facts
Calories |
3139 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.5 g | 94% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 394 mg | 131% | |
| Sodium | 14010 mg | 609% | |
| Total Carbohydrate | 325.8 g | 118% | |
| Dietary Fiber | 120.7 g | 431% | |
| Total Sugars | 58.6 g | ||
| Protein | 291.6 g | 583% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 549 mg | 42% | |
| Iron | 33.1 mg | 184% | |
| Potassium | 8373 mg | 178% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
