Classic Split Pea Soup with Ham is pure comfort food on a cold night. Feed a crowd with this recipe. Traditional stove top directions and Instant Pot Pressure Cooker directions included.
Place the dried peas in a large pot or glass bowl, cover with water by 2 inches and soak overnight. Drain the peas and set aside. *If short on time, you can simmer rather than soak overnight. To simmer, just cover with chicken stock or water and simmer over medium high heat until softened enough to add to the soup.
Add the ham hock into the pot (if using). Continue to cook and stir. Now add the drained peas and seasonings. Add the water and Better than Bouillon flavor. Cook for 1 hour stirring occasionally, until the peas are tender. Add more water or chicken stock as needed, if the soup becomes too thick. If using a ham bone remove it from the soup and take off any ham still on the bone, shred it and add it back to the soup. Add in the chopped ham. Adjust the seasoning to taste before serving.
Set your Instant Pot to the sauté setting. Add the butter, onion, celery and carrots. Sauté for 5-7 minutes until the onion is translucent and the rest is softened.
Add the dried split peas, water and Better than Bouillon flavor, ham bone and seasonings.
Lock the lid in place and set it to the sealed setting. Set to the pressure setting for 15 minutes. Allow it to come to pressure before you see the 15 minutes start to count down.
After the cook time is up, allow the pressure to release naturally 10-15 minutes.
If using a ham bone remove it from the soup and take off any ham on the bone, shred it and add it back to the soup along with the rest of the chopped ham.
Add any additional seasonings if needed. Serve warm.