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.
Add the ham hock into the pot. 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 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. 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 ham.
Add any additional seasonings if needed. Serve warm.
-The soup will keep in the fridge up to 1 week. Once chilled in the fridge, the soup will thicken up especially if it was cooked with a ham bone. When you reheat the soup, you can add water and more seasonings to thin it out.
-Will keep in the freezer up to 6 months.
Slow Cooker method:
-To make this in your slow cooker add all the ingredients except for the butter. Cook on low for 8 hours or on high for 4 hours or until the split peas are tender.
-If you don't eat pork you can substitute with a smoked turkey leg.