Instant Pot Best Split Pea Soup
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Instant Pot Best Split Pea Soup

by | Dec 26, 2018

Instant Pot Best Split Pea Soup

by | Dec 26, 2018

Whenever I go to a restaurant and I ask what the Soup of the Day is, servers may find me the rudest person ever when I roll my eyes whenever they say “Split Pea.” What can I tell you? I never appealed to me. Maybe it was the color and the thin, runny look to it and often bland flavor that didn’t necessarily make it the Rolls Royce of soups.
 
Well I had a LOT of my followers request this soup and being that I wanted to honor such a common request, I decided to make this soup on my terms, my way and done right. No sad, thin, green slop here. Nothing less than an abundant, filling, flavorful Split Pea Soup fit for a Queen or King! And I’ll tell you this. It has now become one of my favorite soups. 
 
It’s super easy to make in your Instant Pot and will split all the odds of ever doubting a Split Pea Soup again!
 
Here’s How I Made It!: 
 
Like practically 90% of all recipes, take an onion…
 
…and dice it up!
 
Then take some carrots and celery…
 
…and do the same.
 
Mmmm…bacon. Take some thick slabs of that piggy…
 
…and slice it up into course pieces.
 
Now go to the Instant Pot, heat it up, take some butter…
 
…and allow it to melt and bubble.
 
Then, add in the veggies we diced up.
 
Allow them to cook in the butter while stirring occasionally.
 
Then, add in that luscious bacon…
 
…also allowing it to cook for a bit in the butter alongside the veggies.
 
Once it has become juicy like a ham, we are good!
 
Time to break out the Steve Perry, because we’re gonna introduce some Sherry to this party!
 
Allow everything to simmer in the Sherry for a minute….
 
…and then add in a bunch of broth.
 
Now season it up with some pepper…
 
…oregano…
 
…thyme…
 
…and Worcestershire sauce.
 
Give it all a good stir.
 
Now what’s Split Pea Soup without split peas?!
 
Rinse them and add that greenery to the pot…
 
…along with a few bay leaves.
 
Give it all a final stir, secure the lid and cook at high pressure.
 
When done, give the soup a good stir – especially from the bottom up…
 
…and you’ll see the peas marry into the soup, giving it a wonderfully thick and creamy consistency.
 
Speaking of creamy, if you feel so inclined, I’d suggest adding a little dairy to the mix (hello, Boursin!).
 
…and giving it a final stir! This soup is now ready to serve!
 
Ladle into some bowls…
 
…stick a spoon in it…
 
…brace yourselves for the taste test. For if you once never cared for this green soup…
 
…something is about to change once it crosses your lips.
 
Minds changed; minds blown.
 
Hands-down, the best Split Pea Soup recipe ever. It’ll make all the others green with envy!
 
Enjoy!
 
At the time of this post, Pressure Luck exclusively uses Better Than Bouillon/Southeastern Mills for all soup bases and bouillon
  • 3 tbsp of salted butter
  • 8 oz of thick-cut bacon or pancetta, diced OR 1 ham bone or ham hock
  • 1 yellow onion, diced
  • 2 stalks of celery, diced
  • 2-3 carrots, peeled and diced
  • 1/2 cup of Sherry (cooking Sherry is fine too. If not using the Sherry, add in 1/2 cup more broth below)
  • 5.5 cups of chicken, garlic and/or ham broth (you can use 2.5 cups of each broth; I used 3 tsp of Garlic Better Than Bouillon + 3 cups of water and 2.5 tsp of Ham Better Than Bouillon + 2.5 cups of water but you can use 5 cups of only one flavor if desired)
  • 1 tbsp of Worcestershire sauce
  • 1 tsp of black pepper
  • 1 tsp of dried thyme
  • 1 tsp of oregano
  • 1 lb of dry split green peas, rinsed
  • 2 bay leaves
  • 2 tbsp or 1/4 cup of Boursin cheese (any flavor) or even cream cheese or sour cream (all optional)

*Re-heating Tip: If you have leftovers, the soup with get very thick in the fridge – almost like a paste. This is because the peas continue to absorb the broth once cooled in the fridge. Once re-heated on the stove, it will be become soup-like again. But to achieve this, add some more broth of your choice while re-heating and mix well to thin it out a bit. As a proper ratio, use 1/3 to 1/2 cup of broth for each 1 cup of leftover soup you heat up (it will be scoop-able once refrigerated for easy measuring). The more broth added to reheating, the thinner the soup.

Got a leftover meaty ham bone from the holidays? Great! Use that instead of the bacon/pancetta!

Want it vegetarian? Skip the bacon and ham broth! Just use garlic, chicken or vegetable broth!

If you feel the final soup is too thick for your liking when done, simply stir in another cup of any broth just before serving. 
 
 
  1. Add butter to the Instant Pot or Ninja Foodi and hit “Sauté.” Once the butter’s melted and bubbling, add the onions, celery and carrots. Let sauté for 5 minutes, stirring and setting and then add in the bacon or pancetta (if using in place of a ham bone). Allow to cook for another 10 minutes as it will cook like a tender ham
  2. Add in the Sherry and allow to simmer for another minute. Then, add in the broth, Worcestershire sauce, pepper, thyme, oregano bay leaves and split peas (if using a ham bone/hock, add that in now as well)
  3. Secure the lid and hit “Keep Warm/Cancel” and then hit “Manual” or “Pressure Cook” and cook for 15 minutes at high pressure. Allow a 15 minute natural release when done followed by a quick release
  4. Stir all the contents in the pot from the bottom up as the split peas will have basically become a purée and will thicken the soup immediately once stirred up. If you want a slightly thinner soup, add in another cup of your choice of broth now
  5. Stir in the Boursin (if using, which I suggest) until melded
  6. Enjoy! *NOTE: See the yellow “Jeffrey Sez” section on how to reheat any leftovers

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