Whether you use the Instant Pot, electric pressure cooker, or stovetop pressure cooker, this Pressure Cooker Split Pea Soup with Ham and Sweet Potatoes can be on the table in about 30 minutes. This recipe is dairy-free, low-glycemic, gluten-free, and South Beach Diet Phase Two; use the Recipes-by-Diet-Type Index to find more recipes like this one.
There's already a stovetop split pea soup and a slow cooker split pea soup on the blog, so I guess it's obvious that I'm a big fan of split pea soup. So of course when I got my new Instant Pot, split pea was one of the soup recipes I really wanted to try. I also wanted a change from other split pea soups I'd made, and this Instant Pot Split Pea Soup with Ham and Sweet Potatoes was definitely a winner!
If you're looking for a low-carb soup in the Instant Pot, then this is not the soup for you. (More low-carb instant pot soups are coming soon!) But split peas and sweet potatoes are both low-glycemic ingredients, and if you wanted to make this soup lower in carbs, just use more ham and omit or reduce the amount of sweet potatoes, or replace sweet potatoes with a low-carb ingredient like red bell pepper or celery.
I cooked the soup for 15 minutes on high pressure because I wanted the split peas completely dissolved and liked that the sweet potatoes were breaking apart a bit into the soup. This was really about as easy as it gets for a pressure cooker soup. Chopping up the sweet potatoes, onions, and ham takes about 5 minutes, and then the Instant Pot magically turns everything into a delicious tummy-warming soup! And this is another great recipe to add to my growing collection of Pressure Cooker Recipes on the blog! If you're not a pressure cooker fan, you can use the instructions from Slow Cooker Split Pea Soup with Chicken Sausage and Carrots to make this soup!
Peel a large sweet potato and dice into cubes about 3/4 inch square. Chop ham into pieces the same size as the sweet potatoes. Chop onions and get bay leaves and dried thyme ready, then put all the ingredients into the instant pot or pressure cooker with the chicken stock and water.
Split pea soup is not the most photogenic dish in the world, but I promise this was lick-the-bowl good!
Instant Pot Split Pea Soup with Ham and Sweet Potatoes
(Makes 6-8 servings; recipe created by Kalyn when she was experimenting with her new Instant Pot.
I made this recipe in the Instant Pot, but you can definitely make it in a Cuisinart Electric Pressure Cooker or a stovetop pressure cooker if that's what you have. If you want to make this split pea soup in the slow cooker or on the stove, just follow the instructions in one of my earlier split pea soup recipes with these ingredients. You might need to add a bit more liquid for stove-top cooking.
1 T olive oil (Do not skip; this keeps the split peas from causing too much foam.)
1 large sweet potato, cut into pieces about 3/4 inch square (about 2 cups diced sweet potatoes)
1 lb. green split peas (2 cups split peas)
1 lb. diced ham (cut into pieces about the same size as the sweet potatoes)
1 medium onion, chopped small (about 1 cup chopped onion)
2-3 large bay leaves
1 tsp. dried thyme
4 cups homemade chicken stock (or canned chicken broth)
2 cup water
(If you want a stronger ham flavor, you can add 1 or 2 teaspoons or packets ham flavor base. I love Goya brand.)
Peel the sweet potato with a vegetable peeler, then cut into thick 3/4 inch slices and cut the slices into cubes that are about 3/4 inch square. (A little bigger or smaller won't matter.) Chop the ham into pieces about the same size as the sweet potatoes, and chop the onion into small pieces.
Add the olive oil, sweet potatoes, ham, onion, split peas, bay leaves, dried thyme, chicken stock, water, and ham flavor base (if using) to the Instant Pot. Use the manual setting and select HIGH pressure and 15 minutes cooker time.
When the 15 minutes is up, let the pressure release naturally for about 5 minutes, then release manually (or you can use natural release for the whole time, which will make the sweet potatoes a bit softer.)
Remove the lid and stir the soup the combine all the dissolved split peas with the liquid. Season to taste with salt and fresh-ground black pepper. (Taste before adding salt because you may not need any with the ham.) Serve hot.
This soup freezes well and can be reheated in the microwave or in a pan on the stove.
South Beach Diet / Low-Glycemic Diet / Low-Carb Diet Suggestions:
This recipe uses low-glycemic split peas and sweet potatoes, and would be suitable for Phase 2 or 3 of the South Beach Diet. It might not be low enough in carbs for a traditional low-carb diet plan, but you can make this into a lower-carb soup by using less sweet potatoes and more ham, or by replacing sweet potatoes with a low-carb ingredient like celery or red bell pepper.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn's Kitchen on Pinterest to see all the good recipes I'm sharing there.
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.
More Soup in the Instant Pot or Pressure Cooker:
(Recipes from other blogs not always South Beach Diet or Low-Carb friendly; check ingredients.)
Cauliflower and Mushroom Pressure Cooker Soup with Parmesan ~ Kalyn's Kitchen
Pressure Cooker Low-Carb Chicken "Noodle" Soup ~ Healthful Pursuit
Instant Pot Low-Carb Soup with Ground Beef, Green Beans, and Tomatoes ~ Kalyn's Kitchen