Recipes, Savory Dishes, Soups

Instant Pot Split Pea Soup

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Split pea soup has never been easier to make than it is now!

There’s nothing better than a big bowl of soup when you’re sick or when it’s cold. It’s one of the ultimate comfort foods that, at times, can even be good for you too! This easy Instant Pot Split Pea Soup recipe is gluten-free, dairy-free, and delicious. Not only will it easily feed the whole family (or give you leftovers for the week), but it also is hearty and filling. In less than an hour, you can have a warm bowl of Split Pea Soup ready to be devoured.

The Wonders of the Instant Pot

A few years ago, my dad gave my mom an Instant Pot for Christmas. After a while, my mom found she just didn’t use it, so she gave it to me. Although I had heard amazing things, I was apprehensive at first. I already had a crockpot, so I wasn’t sure if I would use this new gadget. Oh, how I was wrong!

The Instant Pot is a lifesaver for soups, rice, vegetables, and even pasta! This nifty device has saved me hours building the flavor for a soup and cuts the time in half or more! Thanks to the Instant Pot, this recipe comes together in just 45 minutes, whereas it would’ve taken about three hours on the stove to cook and develop those flavors.

While you can follow this recipe sans Instant Pot, I would highly suggest investing in one. Whether you’re running late or just want something fast and easy, the Instant Pot is there when you need it.

What If I Want To Make It Vegetarian?

The base of this Split Pea Soup is a Mirepoix, a combination of diced onions, carrots, and celery. This vegetarian base allows us to build off of the aromatic vegetables and create a delicious soup. Luckily, this soup can quickly adapt to be vegetarian with just a few easy changes! Without the ham bone or garnished pieces of ham, it’s already vegetarian. But, we need to make up for those missing pieces. Here’s how we do so:

  1. The ham bone provides an excellent fat to the soup that thickens it and enriches the flavor. To replace that fat source, you can add 1/2 cup coconut milk. The coconut milk adds a touch of sweetness that you can cut by adding more paprika, thyme, and pepper.

  2. I believe that every soup needs a garnish, whether it’s crackers in chicken noodle soup or ham on split pea soup. To replace the garnished ham, use mushrooms instead! I suggest using sliced white mushrooms and sauteeing them in olive oil, balsamic vinegar, thyme, and a dash of pepper. Not only will this add a great texture, but the flavors also pair perfectly with the split pea soup!

 

Perfect Side Dishes

While Split Pea Soup is excellent on its own, every soup needs something to dip into the warm, savory bowl. Here are a few of my favorites to serve alongside your soup:

  1. Warm, fluffy biscuits

  2. Toasted sourdough bread

  3. Zucchini bread

Or better yet, just serve the soup in a bread bowl! Not only does it mash the dish more fun, but there’s nothing better than dipping warm bread into your favorite soup!

Storing the Soup

Store this Split Pea Soup in an airtight container and keep in the refrigerator for up to 4-5 days. You can also store it in the freezer for up to 4 months! That way, you’ll always have a delicious soup on hand for those cold or rainy days when you’re craving something warm.

Instant Pot Split Pea Soup

Recipe by Arianna NegriCourse: SoupsDifficulty: Easy
Servings

6

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

  • 1/4 cup olive oil

  • 1 1/2 white onion, diced

  • 1 1/2 cup carrots, chopped

  • 1 cup celery, diced

  • 1 teaspoon pepper

  • 1/2 teaspoon salt

  • 3 cloves of garlic, minced

  • 1 bag of frozen peas

  • 1 ham bone

  • 4 cups vegetable broth

  • 2 cups of water

  • 2 tablespoons thyme

  • 1 teaspoon paprika

  • Cooked ham for garnish

Directions

  • Set your Instant Pot to the “Saute” setting, then add the olive oil, onions, carrots, and celery
  • Saute for 5 minutes, occasionally stirring to avoid burning
  • Next, season with salt and pepper
  • Then, add the minced garlic and peas
  • Saute for another 5 minutes, until the vegetables have softened
  • Turn your Instant Pot to the “Stew” setting, and add the ham bone, veggie broth, water, thyme, and paprika
  • Place the lid on the Instant Pot and turn until it locks
  • Cook for thirty minutes, then turn to release the steam
  • Once all of the steam is out, remove the lid and stir the soup
  • Use a food emulsifier or blender to combine the ingredients
  • Garnish with slices of ham and serve warm!

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