This thick Instant Pot Soup is full of flavor and it's one of our favorite soups! This delicious soup is a great one-pot meal that's perfectly comforting, especially in cold weather!
Dice and chop the celery, onion, carrots, and ham. Set aside.
Turn the Instant Pot to Saute' and wait until it reads "Hot."
Add Butter and garlic to Instant Pot and sauté.
Add Onion and sauté for 3 minutes, stirring occasionally.
Add the Ham Cubes and sauté for 1-2 minutes.
Turn the Instant Pot Off.
Add Broth and deglaze the bottom of the pot if needed.
Add the diced Carrots, Celery, and Split Peas to the pot.
Close the lid and set it to manual for 15 minutes. Quickly Release pressure and open the lid.
Stir. Peas will be broken down and form a thick soup. The more you stir, the smoother the soup will become.
Notes
Deglaze Pot: If your onions or garlic stick to the bottom of the pot, you must deglaze the pot before setting it to manual mode. Add broth, scrape the bottom of the pot to remove anything stuck to it, and then proceed as normal. This is avoid the "burn notice"
Immersion Blender: For a smooth soup, use an immersion blender and puree the soup after it's been cooked.
Storage
Storage: Split Pea Soup can be stored in the fridge for up to 5 days in an airtight container, or covered in plastic wrap. Just be sure to allow the soup to cool to room temperature before storing it. To reheat, place the desired amount in a pan over medium-high heat. Add a little broth to thin the soup down a little bit. Stir until you reach the desired temperature.
Freezing: Once the soup has cooled, portion it into freezer-safe bags, or store it in a freezer-safe container in the freezer for up to 2 months. Allow it to defrost thoroughly in the rerigerator before reheating it.