This yummy Instant Pot split pea soup recipe takes simple ingredients like leftover holiday ham, fresh veggies and a bag of split peas to make one of our favorite soups. Pressure cooking the soup is a perfect way to reduce the cooking time but still get the tasty soup you know and love.
In 6 quart or larger instant pot, heat oil until it shimmers using the sauté 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 sauté setting and place the lid on the pressure cooker. Make sure the steam valve is set to the sealed position. Cook on high pressure for 15 minutes. You can quick release if you are in a hurry, or do a natural pressure release until you are ready to eat.
Remove the bay leaf and ham bone. Stir in additional chopped ham if desired. Adjust the seasoning to your taste.
Notes
Pro Tip: I like to put a damp washcloth over the steam release valve when doing a quick pressure release. That way any potential splatter will be caught by the cloth instead of the counter.