Here’s another quick and easy recipe for your new pressure cooker – Instant Pot Pea Soup with Lentils in 9 minutes. Yep, 9 minutes to make a hearty, protein rich soup that would normally take an hour or so on the stove top.
Nothing brings back warm memories than pea soup. Growing up we had this for dinner at least once a month during the winter months. In Minnesota that’s half the year. My brother and I hated pea soup – probably because of the name and the way it looked. It wasn’t until I was in my 20s that I actually started liking it. It was probably no surprise that I liked it at that point because I am a better cook than my mother.
I make pea soup every year after Christmas. I usually have so much ham leftover I can also make my Instant Pot Ham and Wild Rice Soup (I really need to get an additional Instant Pot for that much leftovers.
If you didn’t get an Instant Pot for Christmas you can get one here, this is the one I have – Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker – but they’re all great. It’s so much more than a pressure cooker. It is also a slow cooker, rice cooker, steamer, sauté, yogurt maker and warmer. I’m pretty sure it can walk the dog.
This Instant Pot Pea Soup with Lentils in 9 minutes recipe is super simple, super easy, and super forgiving. If you don’t like some of the ingredients, just eliminate them or put something else in.
Instant Pot Pea Soup with Lentils in 9 minutes
- 1 bag split peas rinsed – any color
- 1 bag lentils rinsed
- 1 onion
- 4 stalks celery
- 4 carrots
- 4 cups diced ham
- 8 cups water
- Salt and pepper to taste
- Tobasco or Melinda’s Hot Pepper Sauce to taste (Optional)
- Sour Cream for garnish
Putting it all together:
I start with a mirepoix (diced veggies – usually carrots, onions and celery) and toss it in the Instant Pot and hit the sauté setting for about 3-4 minutes. I just want to sweat the veggies a little.
Rinse peas and lentils until the water runs clear. I never used to do this, I figured it had been rinsed at the plant, but I’ve found it makes a superior soup if you rinse the dried peas. From there I throw in both bags of peas and lentils and pour in the water and secure the cover.
Use the manual setting and set for 9 minutes on high pressure. Make sure the pressure valve is in the closed position. It takes my instant pot 15 mintues or so to pressurize and seal and then start cooking.
(Apparently, I forgot to take anymore pictures of the process…duh)
Do a slow release of pressure – basically don’t open the valve. When it’s depressurized open the lid and stir your soup.
This is when I add the diced ham. I used to just throw it all in the pot and cook the hell out of the ham and that was a mistake. The ham has been cooked so all you need to do is warm it up. And it will warm up enough in the hot soup.
Serve in bowls and top with a dollop of sour cream. Don’t skip the sour cream, it adds an amazing flavor to the soup and makes it even creamier.
After the soup has cooled enough I usually freeze 2/3rds of it in individual servings. I freeze them in Ziploc bags because they’re easy to store in the Freezer but you can use plastic containers too. Whatever works.
My daughter does not like pea soup so it usually takes me a year to finish this huge batch. Be sure to mark your container with the name and date. I play hard and fast with sell by dates and use by dates, but you’ll still want to know what it is and when you froze it.