Recipe Image

Instant Pot Split Pea & Ham Soup Freezer Pack

  • 15 m
  • 1 h 15 m
Joy Howard
“Prep and freeze all the ingredients for this homey classic ahead of time, and it will be ready to cook and serve any night of the week—no lengthy simmering needed, thanks to the multicooker. Freezing the ingredients in a round container creates the perfect fit for an easy transfer into your pressure cooker without having to thaw first.”


    • 2 medium carrots, sliced (about ¾ cup)
    • 2 stalks celery, diced
    • 1 large onion, chopped (about 1⅓ cups)
    • 3 cloves garlic, minced
    • ¼ teaspoon ground pepper
    • ¼ teaspoon salt
    • 4 ounces ham, diced
    • 1¾ cups dry split peas
    • 3 cups low-sodium chicken broth
    • 3 cups water
    • Splash of sherry vinegar (optional)


  • 1 To prep and freeze: Combine carrots, celery, onion, garlic, pepper and salt in a 64-ounce round, freezer-safe container. Layer the ham on top, then the split peas. Seal and freeze until ready to use, up to 3 months.
  • 2 To cook: Let the soup mix stand at room temperature for 10 minutes. Invert the frozen soup mixture into a multicooker (the split peas should be at the bottom of the pot). Add broth and water. Lock lid in place and cook at high pressure for 30 minutes. Allow the pressure to release naturally. Stir in the vinegar, if using. Serve immediately.
  • To make ahead: Prepare through Step 1 and freeze for up to 3 months.
  • Equipment: Electric pressure cooker (multicooker)
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