Split Pea and Ham Soup (Instant Pot)

Split pea and ham soup garnished with minced chives in white bowl.

4.34 from 6 votes

Split Pea and Ham Soup (Instant Pot)

This gluten free Instant Pot Split Pea and Ham Soup recipe is healthy and easy! It's thick and made with carrots in the pressure cooker.

Prep Time10

Cook Time35

Total Time45

Course: Main Course

Cuisine: American

Diet: Gluten Free, Low Lactose

Keyword: split pea ham soup, instant pot split pea soup, gluten free split pea soup

Servings:

Calories: 580kcal

Author: Christine Rooney

Equipment

Instant Pot

Ingredients

6 cloves garlic
1 large onion any color
2-3 stalks celery yields 1 cup
4-5 large carrots yields 4-5 cups
½ lb. ham yields 2 cups diced
2 Tbsp. olive oil
2 ¼ cups green split peas
5 cups low sodium chicken broth
½ tsp. kosher salt
½ tsp. pepper
fresh chives or herbs for garnish optional

US Customary - Metric

Instructions

Mince 6 cloves of garlic and 1 large onion (any color).
Chop 2-3 stalks of celery and 4-5 large carrots.
Chop ½ lb. of ham into small cubes. (Leftover roast holiday ham or pre-cooked ham steak are great options).
Rinse 2 ¼ cups of green split peas in a colander to remove any dirt or impurities.
Feel free to reduce the amount of green split peas to 2 cups if you prefer a thinner texture.
Turn the Instant Pot On and set it to 'Saute' mode. Once it's heated add 2 Tbsp. of olive oil.
Add the minced garlic, onions, and celery to the Instant Pot and saute for 2-3 minutes, stirring often.
Add the chopped carrots, along with ½ tsp. each of kosher salt and pepper. Sauté for 4-5 minutes, stirring often.
Add the diced ham and sauté for another minute or two, stirring often.
Add the rinsed split peas and sauté for another minute, stirring until all of the ingredients are combined.
Add 5 cups of low sodium chicken broth and stir until combined.
Once everything is in there place, the cover on top and make sure it is in the locked position and that the valve it sealed. Press the ‘Cancel/Off’ button and then press the ‘Manual’ button. Set the timer for 15 minutes.
Allow the Instant Pot to pressurize, cook for 15 minutes, and when the 15 minutes is up allow the steam to release naturally for 10 minutes. Feel free to flip the vent after 10 minutes to release any extra steam. At this point you can remove the cover from the Instant Pot.
Turn the Instant Pot off and unplug it when finished.
To Serve: Garnish the soup with minced chives or any type of herbs you like and serve with crusty bread or garlic bread (use gluten free bread if gluten free).

Notes

You can use any type of precooked ham you like with this recipe. Ham steak, leftover ham, or shredded ham would work great.

Be sure that you do not exceed the maximum fill line in your Instant Pot. Always exercise caution when using the Instant Pot.

Nutrition