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Split pea soup made in the Instant Pot electric pressure cooker is a fast, easy and nutritious one-pot meal. My Instant Pot split pea soup is a favorite winter comfort food. As an added bonus, when you make it with ham bone broth, the nutrition is pumped up and it becomes comfort food on steroids! Split peas are dried peas, and when re-hydrated in ham bone broth the taste is unlike anything else. Even if you don’t like peas, my guess is you’ll love split pea soup. It’s a great food for a cold winter day.
This creamy and hearty low fat instant pot split pea soup is packed with soluble fiber, which is great for regularity and the digestive system. I make it with bone broth, which is full of gelatin and minerals. Bone broth is gut-healing and anti-inflammatory. My easy recipe for instant pot ham bone broth is here: Instant Pot Ham Bone Broth
- hint: Whenever I make a ham I save the bone (leaving a little meat on it) for broth or soup. If I don’t have an immediate need for it, I freeze it until I’m ready to make something. Bone broth is quick and easy to make in the Instant Pot, and makes a great base for soup or beans. You can also just use it for “sippin” broth, which is great if you have a cold or flu. Bone broth is also great to drink when you’re dieting. It’s a low calorie, low fat, and nutritious satisfying meal.
Here’s my recipe for Instant Pot Split Pea Soup:
1 lb bag dried split peas
4-5 medium organic carrots, chopped (don’t peel organic carrots – they’re more flavorful and more nutritious with the skin on)
4-5 stalks organic celery, chopped
1 medium-large organic sweet onion, chopped
1 Tbs chopped garlic cloves
1 cup chopped ham (optional) from ham bone broth bone
Appx 3 quarts ham bone broth, chicken broth or filtered water
Sea salt to taste
Rinse and inspect peas. Throw out any dirt or brown ones. No need to soak split peas when using a pressure cooker.
Put peas, chopped veggies and ham bone broth (or chicken broth or water) into the Instant Pot. The pot should be 2/3 full (no more than this).
Stir all the ingredients well.
Set the Instant Pot electric pressure cooker for high pressure and 20 minutes.
Let the pressure release naturally.
Instant Pot split pea soup is ready to eat once the pot has depressurized. Salt to taste.
- 1 lb bag dried split peas
- 4-5 medium organic carrots, chopped (don’t peel organic carrots – they’re more flavorful and more nutritious with the skin on)
- 4-5 stalks organic celery, chopped
- 1 medium-large organic sweet onion, chopped
- 1 Tbs chopped garlic cloves
- 1 cup chopped ham (optional) from ham bone broth bone
- Appx 3 quarts ham bone broth, chicken broth or filtered water
- Sea salt to taste
- Rinse and inspect peas. Remove any dirt or brown peas. No need to soak split peas when using a pressure cooker.
- Put peas, chopped veggies and ham bone broth (or chicken broth or water) into the Instant Pot. The pot should be 2/3 full (no more than this).
- Stir all the ingredients well.
- Set the Instant Pot electric pressure cooker for high pressure and 20 minutes.
- Let the pressure release naturally.
- Instant Pot split pea soup is ready to eat once the pot has depressurized.
- Salt to taste.
Health Benefits of Pressure Cooked Food
Pressure-cooked food is more nutritious than food cooked on a stove top or in a slow cooker. This is because the shorter cooking times associated with pressure cooking preserve more of the nutrients. When you let the pressure cooker de-pressurize naturally, nutrients can’t escape with the steam so they’re reabsorbed back into the food. If you don’t have an electric pressure cooker, I highly recommend buying one. I bought an Instant Pot in December 2015, and have used it at least once a week since then. I absolutely love how easy it is to use. It cooks fast, safe and healthy.
Pressure cooking makes peas and legumes more digestible, so you get more nutrients out of eating them. Grains and legumes contain high amounts of phytic acid. Phytic acid binds to minerals and other nutrients in our digestive tract, making them un-absorbable. When cooked in a pressure cooker, the phytic acid in peas and legumes is greatly reduced, so we’re able to digest these foods better and also absorb the minerals.