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Split Pea Soup

Cook Time 30 minutes
Canning Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings 5 pint jars

Ingredients

  • 2 cups split peas 1 lb package
  • 2 ham hocks or ham bone, optional
  • 1 cup diced ham
  • 4 cups water
  • 4 cups chicken stock
  • 2 tbsp olive oil
  • 3 cloves garlic
  • 2 ribs celery
  • 3 carrots
  • 1 medium yellow onion
  • 1 leek
  • 1 tbsp Worcestershire sauce
  • 3 tbsp lemon juice
  • 1/2 tsp allspice
  • 1/2 tsp sage
  • 1/4 tsp thyme
  • 1/4 tsp majoram
  • salt and pepper to taste

Instructions

Pressure cook the peas

  • Add split peas, water, chicken stock, and ham hocks (if using) to the instant pot
  • Secure the lid of the instant pot and make sure the pressure valve is set
  • Program the instant pot to cook under high pressure for 15 minutes, and make sure to disable the Keep Warm setting
  • After the instant pot has finished cooking, use the quick release method to bring it down to ambient pressure

Prepare the veggies

  • Finely chop the garlic
  • Dice the onion, leek, celery, and carrots into small pieces
  • Put a large pot over medium/high heat and add the olive oil
  • Add the chopped veggies and ham and stir to coat, adding a bit more olive oil as necessary
  • Cook until the onions are translucent (~5 minutes)

Bringing it all together

  • Add the split pea mixture from the instant pot
  • Bring the mixture to a boil
  • Reduce heat to simmer
  • Season with salt and pepper to taste

Canning the Split Pea Soup

  • Rinse out the instant pot and place canning rack inside and fill with ~2 inches of water
  • Distribute the soup evenly among the pint jars, being careful not to overfill the jars
  • Wipe the rims of the jars clean as necessary
  • Apply lids and screw the bands to finger tightness on the jars
  • Using the jar lifter, lower the jars in to the instant pot
  • Secure the lid of the instant pot and make sure the pressure valve is set
  • Program the instant pot to cook under high pressure for 1 hour and 15 minutes, and make sure to disable the Keep Warm setting

Wrapping up the process

  • After the instant pot has finished cooking, be sure to let it come down to ambient pressure using the natural release cycle, do not try to do the quick release cycle as this can cause liquid to be forced out of the jars and potentially break the seals
  • Once the instant pot is safe to open, open it and use the jar lifter to pull the jars out and place on a towel too dry and cool down
  • If the rings on the jars are loose, they can be finger tightened again, carefully
  • Leave the jars to cool, you should hear the lids popping as the pressure creates a seal on the jars
  • After the jars have cooled, the rings can be removed and the jars are now shelf-stable and safe to store in a pantry to be eaten later
  • If any jar failed to seal, it is safe to either eat immediately or reprocess in the instant pot, though you may need to replace the lid since it did not seal properly