Instant Pot Split Pea and Ham Soup

1. 1

   Turn on a multi-functional pressure cooker (such as an Instant Pot) and choose the Saute function. Add the butter and olive oil; heat until the butter melts. Add the carrots, celery, and onion; cook until the onion is almost translucent, about 3 minutes. Add the ham and cook for 1 minute.

2. 2

   Add the potato; cook and stir for 2 minutes to prevent anything from sticking to the bottom of the pot. Season with salt and pepper. Add 3 cups chicken broth, the split peas, and the bay leaves. Turn off the Saute function.

3. 3

   Close and lock the lid, then seal the valve. Select high pressure according to the manufacturer's instructions; set the timer for 15 minutes. Allow 10 to 15 minutes for the pressure to build.

4. 4

   Release the pressure using the natural-release method per the manufacturer's instructions for 10 to 12 minutes. Carefully release any remaining pressure using the quick-release method for 2 to 3 minutes. Unlock and remove the lid.

5. 5

   Unlock and remove the lid. Taste and adjust with salt and pepper as desired. If the soup is too thick, select the Saute function and add the remaining 1 cup chicken broth. Stir until heated through and at the desired consistency, about 5 minutes. Adjust the seasonings if needed. Serve immediately with Cheddar cheese sprinkled on top.

• Calories 459.94 kcal High
• Protein 26.96 g Good Source
• Carbs 53.97 g Moderate
• Total Fat 16.47 g High
• Saturated Fat 6.84 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 52.89 mg Moderate
• Sodium 2069.05 mg High
• Fiber 22.8 g Good Source
• Sugar 9.18 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 182.84 mg Moderate
• Iron 1.94 mg Moderate
• Potassium 820.88 mg Moderate
• Vitamin A 5.13 mcg_rae Low Source
• Vitamin C 3.82 mg Low Source
• Vitamin D 0.11 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Celery
• Onions 🧅