Gather around, soup lovers! Today, we’re diving into the ultimate comfort food with a twist—our Insta Pot Split Pea Soup. This recipe is not just about throwing ingredients into a pot; it’s about creating a symphony of flavors that’ll have your taste buds dancing. And the best part? It’s ridiculously easy to make, thanks to our trusty Insta Pot.
Why This Recipe Works
- Quick and Easy: The Insta Pot cuts down cooking time without sacrificing flavor, making this soup a weeknight hero.
- Flavor Bomb: A combination of smoked ham hock, fresh vegetables, and herbs creates a depth of flavor that’s hard to resist.
- Nutritious: Packed with protein and fiber, this soup is as healthy as it is delicious.
- Meal Prep Friendly: This soup tastes even better the next day, making it perfect for meal prep.
Ingredients
- 1 tbsp olive oil
- 1 large onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 lb split peas, rinsed and drained
- 1 smoked ham hock
- 6 cups chicken broth
- 1 tsp dried thyme
- Salt and pepper to taste
Equipment Needed
- Insta Pot
- Measuring cups and spoons
- Knife and cutting board
- Ladle
Instructions
Step 1: Sauté the Vegetables
Heat the olive oil in the Insta Pot using the sauté function. Add the onion, carrots, and celery, cooking until they’re soft and the onion is translucent, about 5 minutes. Stir in the garlic and cook for another minute until fragrant. This step builds the flavor base of your soup.
Step 2: Add the Remaining Ingredients
Stir in the split peas, ham hock, chicken broth, and thyme. Make sure the ham hock is submerged in the liquid for maximum flavor infusion. This is where the magic starts to happen.
Step 3: Pressure Cook
Secure the lid on the Insta Pot and set it to manual high pressure for 15 minutes. Once the time is up, allow the pressure to release naturally for 10 minutes, then do a quick release for any remaining pressure. This ensures your split peas are perfectly tender.
Step 4: Shred the Ham
Carefully remove the ham hock from the pot. Let it cool slightly, then shred the meat off the bone, discarding any fat or skin. Return the shredded meat to the pot. This adds a meaty texture and richness to the soup.
Step 5: Season and Serve
Taste the soup and season with salt and pepper as needed. If the soup is too thick, you can thin it with a bit more broth or water. Serve hot, garnished with fresh herbs if desired.
Tips and Tricks
For an even richer flavor, try browning the ham hock before adding it to the pot. If you’re in a hurry, you can use pre-diced vegetables from the store. And don’t skip the natural pressure release—it’s key for tender split peas. For a vegetarian version, omit the ham hock and use vegetable broth. You can also add a splash of apple cider vinegar at the end for a bit of brightness.
Recipe Variations
- Spicy Kick: Add a diced jalapeño or a pinch of red pepper flakes when sautéing the vegetables.
- Smoky Flavor: Use smoked paprika or a bit of liquid smoke for a deeper smoky taste without the ham hock.
- Creamy Texture: Blend half of the soup before adding the shredded ham for a creamier texture.
- Extra Veggies: Throw in some diced potatoes or kale for added nutrition and texture.
Frequently Asked Questions
Can I make this soup without an Insta Pot?
Absolutely! You can make this soup on the stove. Just simmer it covered for about an hour, or until the split peas are tender. You’ll need to stir occasionally and may need to add more liquid as it cooks.
How do I store leftovers?
Store the cooled soup in an airtight container in the refrigerator for up to 5 days. It also freezes well for up to 3 months. Just thaw and reheat when ready to enjoy.
Can I use fresh peas instead of split peas?
Split peas are dried and have a different texture and cooking time than fresh peas. For this recipe, stick with split peas for the best results.
Summary
This Insta Pot Split Pea Soup is a hearty, flavorful, and nutritious meal that’s perfect for any day of the week. With minimal prep and cooking time, it’s a no-fuss recipe that delivers maximum comfort.