Whenever I make a ham, I always save the ham bone for this delicious pressure cooker Split Pea Soup with Ham recipe.
I always made this on my stove top pressure cooker but tried it this week in my electric Instant Pot and it worked out great. When I want split pea soup in a hurry, my pressure cooker is my best friend! Here I chopped up some of my leftover ham and sauteed it as my garnish.
This bone was leftover from mt Apricot-Rum Glazed Ham recipe. When making soups and stews in the pressure cooker, very little liquid evaporates, so I usually cut the liquid down a bit. I found a great Pressure Cooker Cheat Sheet on Pressure Cooker For Dummies.
I used Better than Bouillon, I love the flavor it adds to soups, but you can use chicken broth in it’s place if you prefer. This soup freezes well, leftovers are perfect for lunch or make a batch for once a month cooking.
You can see more Instant Pot recipes here.
For more leftover ham recipes you might like:
You can see more Soup Recipes here!
Pressure Cooker Split Pea Soup with Ham
- 1 lb dry green split peas
- 1 tsp olive oil
- 2 large carrots, peeled and diced
- 1 medium onion, diced
- 1/4 cup diced celery
- 2 cloves garlic, minced
- leftover ham bone
- 6 cups water
- 1 tbsp Better Than Bouillon or 1 cube*
- 1 bay leaf
- 4 ounces leftover ham, diced
- chopped chives for garnish
- Rinse peas under cold water.
- In a pressure cooker, add oil, onions, carrots, celery and garlic and saute 4-5 minutes. Add ham bone, peas, water, chicken bouillon and bay leaf. Cover and cook high pressure for 15 minutes. Let the pressure release naturally then open, remove the bone and bay leaf and stir, the soup will thicken as it stands.
- Saute the ham on a hot skillet if desired and use for garnish on the soup with chives.
- To make without a pressure cooker, add 2 more cups water and simmer covered on low for 2 hours.