Instant Pot Split Pea Soup
Various forms of pea soup can be found across countless different food cultures throughout Europe, Scandinavia, North America, and even all the way down to Australia. In fact, forms of pea soup have been enjoyed since Ancient Greek and Roman times. It is no wonder because this hearty soup is filling, budget-friendly, and easy to make.
Thanks to the Instant Pot, we now can prepare traditional pea soup in a fraction of the time. Instead of soaking the peas overnight, they are cooked to perfection in a matter of minutes. Also, instead of using a whole ham hock to extract flavor and bits of meat, diced ham can be used in this recipe. In fact, it is a great way to use up leftover holiday ham from Christmas or Easter and transform it into a whole new dish.
This version has added flavor from the addition of fresh thyme as well as prepared English mustard and even some beer. It is best when served with warm crusty bread for soaking up every bite of soup. Split pea soup also freezes very well. Wrap up any leftovers into individual sized airtight containers for a hearty meal anytime.
- 2 tablespoons unsalted butter
- 2 cups chopped yellow onions
- 1/2 cup chopped celery
- 4 cloves garlic, finely chopped
- 2 teaspoons fresh thyme leaves
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 cups reduced-sodium chicken broth
- 2 cups beer
- 2 tablespoons prepared English mustard
- 3 cups diced ham
- 1 pound dried split peas, sorted and rinsed
- 1 1/2 cups chopped carrots
- 1 loaf crusty bread, for serving