Turn a ham bone and bag of dry split peas into a hearty soup in a fraction of the time with the help of a pressure cooker. This recipe will have you sitting down to a bowl of warm comforting goodness before you know it.
Split pea soup is such a classic way to turn a ham bone into a nutritious and filling meal. Get that slow simmered flavor and creamy texture in a lot less time with the help of your instant pot. Grandma would be so impressed!
Don’t let that ham bone go to waste! It should practically be a crime to not turn it into a pot of ham and bean or split pea soup.
Those little bits of hard to get meat turn into a whole meal. Not to mention the flavor that hock gives to the broth.
In years past, split pea soup took a little planning. You needed to get the veggies cut and the slow cooker loaded before you could start the day.
Of course you could make it a little faster on the stove, but then you needed to keep an eye on it. You don’t want anything scorching on the bottom of the pan.
Now with the help of modern electronic pressure cookers, you can make it fast and easy. It’s quick enough to make start to finish on a work night!
Just chop up your veggies and give them a quick saute in the pot. Then add the ham bone, broth and split peas and let the pressure cooker take over.
In no time it will be ready to stir into a creamy slurry. You are welcome to just remove the bits of meat from the ham hock and stir them back in.
I do that, but I also stir in some additional diced ham. It makes the soup meatier and I prefer the texture that way.
So if you find yourself with a meaty bone after your Easter or Christmas ham, pull out this recipe. It’s a great way to get as much use as possible from your purchase.
It’s an economical way to get more meals on the table. Of course it tastes great as well, so double bonus!
If you are looking for more great ways to use leftover ham, check out my broccoli cheddar and ham pot pie or creamy pasta with ham and peas. Or make a ham, potato and cheese quiche or asparagus and ham frittata for brunch. They are all fabulous options!
- 1 Tablespoon vegetable oil
- 1 cup chopped carrots
- 1 onion, diced
- 2 stalks celery, sliced
- 16 ounce bag dried split peas
- 6 cups chicken broth (or water)
- 1 bay leaf
- 1 ham bone
- 1 cup chopped ham, optional
- salt and pepper to taste
- In 6 quart or larger instant pot, heat oil until it shimmers using the saute function.
- Add the copped carrots, diced onions, and sliced celery. Cook, stirring frequently, until the onions are translucent.
- Add chicken broth, peas, ham bone and bay leaf. Turn off saute function and place the lid on the pressure cooker. Cook on high pressure for 15 minutes. You can quick release if you are in a hurry, or let naturally release until you are ready to eat.
- Remove the bay leaf, stir in additional chopped ham if desired. Adjust the seasoning to your taste.
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Amount Per Serving: Calories: 210Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 32mgSodium: 1474mgCarbohydrates: 22gFiber: 8gSugar: 5gProtein: 17g
All nutritional information is estimated and will depend on the exact ingredients you use.