Healthy Instant Pot Split Pea and Ham Soup Recipe with Jicama

Split Pea and Ham Soup Recipe
Dairy Free Grain Free Kid Friendly One Pan Pressure Cooker 

Nutrition: 352 Calories | 30.2g Net Carbs | 26.8g Protein | 6.4g Total Fat

Hearty and healthy, this comforting Instant Pot split pea and ham soup recipe is packed with peas, carrots, jicama, and ham, perfect for lunch or dinner.

Oh pea soup, such a simple and comforting meal. Filled with vegetables and smokey ham, it really is quite healthy too. I like to up the nutrition by swapping out the potatoes for jicama. Jicama has more fiber, less carbohydrates, and less calories than potato. And, it adds a great texture to the soup. Pea soup is one of my mom’s favorites and her parents too. They have passed their love for a comforting bowl of pea soup on to me.

I remember my mom slow cooking the soup all day, and I couldn’t wait until dinner. Today, I love cooking it in my Instant Pot. I can have a dinner ready in about 40 minutes. Or, I can get the soup ready early in the day and leave the Instant Pot on warm. This is one of my favorite features of the Instant Pot. The perfect temperature soup ready when we are.

Start with a Quick Sauté

This split pea and ham soup recipe comes together really quick with an Instant Pot. Start by heating up the pot with Sauté Mode. While the pot is heating up, dice an onion and chop some carrots. Then, cube up one pound of ham steak. When the pot is warm, drizzle a little olive oil in the bottom. Then, add in the onions, carrots, and ham cubes. Stir them around and let them sauté until the vegetables are soft and the ham has caramelized a bit.

Add the Remaining Ingredients

While the ham and vegetables are cooking, peel and dice a jicama. You’ll need about one pound of jicama, which is roughly one small jicama or half a large jicama. Once the onions, carrots, and ham are done sautéing, cancel the Sauté Mode. Then, add the diced jicama to the pot along with dried split peas and chicken stock.

Time to Pressure Cook

Put the lid on the Instant Pot, make sure the valve is set to sealing, and pressure cook the soup for 15 minutes. It will take about 10 minutes for the Instant Pot to come to pressure. When the pea soup is done cooking, you can manually release the pressure or let it stay warm until it’s time to eat. Pea soup makes a great starter or a full meal. If there’s any soup left over, I like to portion it out for easy lunches.

Pigs-in-a-Blanket

The classic side for dipping in pea soup is pigs-in-a-blanket. Try making your own with these almond flour biscuits. Make the biscuit dough following the recipe. Then, wrap it around pre-cooked sausage links and bake according to the recipe directions. If the dough is sticking to your hands, spray them with non-stick spray before wrapping the sausages.

Other recipes to check out: Instant Pot Loaded Cauliflower Soup, Instant Pot Chicken and “Rice” Soup, and Instant Pot Butternut Squash Soup.

Healthy Instant Pot Split Pea and Ham Soup Recipe with Jicama

Hearty and healthy, this comforting Instant Pot split pea and ham soup recipe is packed with peas, carrots, jicama, and ham, perfect for lunch or dinner.

Total Time: 40 min
Prep Time: 15 min
Inactive Time: 10 min
Cook Time: 15 min

Ingredients

  • 1 lb Dried Split Peas
  • 1 lb Ham Steak
  • 6 Cups Chicken Stock
  • 1 Tbsp Olive Oil
  • 4 Cups Jicama, Diced (One small or half of a large Jicama)
  • 1 Cup Carrots, Chopped
  • 1 Medium Onion, Diced

Directions

  1. Heat up the Instant Pot using Sauté Mode. Chop the carrots, dice the onion and cut the ham steak into small cubes. When the Instant Pot is hot, add the olive oil to the pot and the carrots, onion, and ham. Sauté, stirring occasionally, until the vegetables are soft.
  2. While the ham and vegetables are cooking, peel and dice the jicama.
  3. When the onions and carrots are soft, cancel the Sauté Mode on the Instant Pot. Add the remaining ingredients to the pot. Put the lid on the Instant Pot, and make sure the valve is set to sealing. 
  4. Pressure cook the soup for 15 minutes. It will take about 10 minutes for the Instant Pot to come to pressure. When the soup is done pressure cooking, you can manually release the pressure and serve immediately. Or, let the soup stay warm until it’s time to eat. Enjoy.

Nutrition: 

Yield: 8 servings, Serving Size: About 2 Cups

Amount Per Serving:  Calories: 352,  Total Fat: 6.4g, Saturated Fat: 1.4g,  Cholesterol: 32.1mg, Sodium: 906mg, Carbohydrates: 42.8g, Fiber 12.6g, Sugars: 8.6g, Protein 26.8g

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