Hearty Instant Pot Split Pea Soup

Instant Pot Split Pea Soup is a quintessential comfort food, renowned for its hearty texture, rich flavor, and soul-warming qualities. Traditionally, split pea soup might require hours of simmering, but thanks to the magic of the Instant Pot, this classic dish comes together in a fraction of the time. This recipe brilliantly combines tender green split peas, savory ham (often utilizing a leftover ham bone for maximum flavor), and a medley of sautéed vegetables, all simmered in a robust, smoky broth. Not only is it incredibly delicious, but it’s also remarkably affordable, costing mere pennies per serving.

There’s no better way to transform a leftover ham bone from your Baked Ham or Instant Pot Ham into another incredible meal than by turning it into a batch of homemade split pea soup. Forget the long hours of stovetop simmering; our Instant Pot method fast-tracks this beloved leftover ham recipe, bringing a piping hot, satisfying soup to your table in record time. This guide will walk you through every step to achieve perfectly tender peas and a deeply flavorful broth, making it an instant family favorite.

Essential Ingredients for the Perfect Split Pea Soup

Crafting a truly exceptional Instant Pot Split Pea Soup begins with selecting the right ingredients. Here’s a closer look at what you’ll need to create this flavorful masterpiece:

• Dried Green Split Peas: The star of the show! It’s crucial to use *dried green split peas* for this recipe, not yellow split peas, as their flavor and cooking time differ. Prior to cooking, always place them in a fine mesh strainer and rinse them thoroughly under cold running water. This removes any dust, debris, or small stones, ensuring a clean, smooth soup base. Soaking is not necessary for Instant Pot cooking!
• Ham Bone or Ham Hock: This is where the magic happens! A leftover ham bone from a holiday meal is ideal, as it imparts a deep, smoky, salty flavor that beautifully complements the earthy split peas. If you don’t have a ham bone, a smoked ham hock is an excellent alternative, offering a similar depth of flavor. Look for one with a good amount of meat on it.
• Extra Virgin Olive Oil: Used for sautéing the vegetables, extra virgin olive oil provides a foundational layer of rich flavor and helps the aromatics release their essence without burning.
• Aromatics (Mirepoix): The classic trio of carrots, onions, and celery, along with fresh garlic, forms the flavorful backbone of this soup. Sautéing these vegetables before pressure cooking is key to building complex, savory layers that elevate an otherwise simple soup. Finely mincing or dicing them ensures they soften evenly and integrate smoothly into the soup.
• Stock and Water: We recommend a blend of low-sodium chicken stock and water. The ham bone or hock will naturally contribute significant saltiness, so using low-sodium stock allows you to control the final seasoning more precisely. You can use store-bought, homemade chicken stock, or even Instant Pot chicken stock for an extra homemade touch.
• Seasonings:
  • Seasoned Salt: A secret weapon for nuanced flavor! It adds a blend of salt, paprika, garlic powder, and onion powder, giving the soup a richer, more complex taste than plain salt.
  • Dried Bay Leaves: Essential for an herbal, slightly floral undertone that classic split pea soup is known for. Remember to remove them before serving!
  • Dried Thyme Leaves: Contributes an earthy, slightly minty, and peppery note that pairs wonderfully with both peas and ham. Use whole dried leaves, not ground thyme, for the best flavor and texture.
  • Black Pepper: A simple yet effective seasoning to enhance all the other flavors.

How to Master Instant Pot Split Pea Soup: Step-by-Step Guide

Follow these detailed steps to achieve perfect, flavorful results every time. You’ll find precise ingredient quantities in the recipe card at the bottom of this post.

1. Sauté Your Aromatics: This initial step is crucial for building a rich flavor foundation. Add 2 tablespoons of extra virgin olive oil to the inner pot of your Instant Pot and select the “Sauté” function (Normal setting). Allow it to heat for about 30 seconds. Once shimmering, add the finely minced yellow onion, celery, and diced carrots. Sauté for 3-5 minutes, stirring frequently, until the vegetables begin to soften and become fragrant. This caramelization process adds incredible depth to your soup. Once softened, press “Cancel” on the Instant Pot to turn off the sauté function.

2. Deglaze the Inner Pot: This is a vital step to prevent a “burn” notice in your Instant Pot. Pour about ½ cup of the chicken stock into the inner pot. Use a sturdy wooden spatula or spoon to meticulously scrape the bottom of the pot, dislodging any browned bits of food that may have stuck during sautéing. These bits are packed with flavor, and deglazing ensures they are incorporated into your soup while also preventing scorching.

3. Layer Your Ingredients: Once deglazed, add the remaining chicken stock (totaling 4 cups), 2 cups of water, the rinsed dry green split peas, 1 teaspoon of dried thyme, 2 dried bay leaves, 1 teaspoon of seasoned salt, and ½ teaspoon of black pepper to the inner pot. Give everything a good stir to combine. Finally, gently nestle the ham bone (or smoked ham hock) into the center of the soup, ensuring it’s mostly submerged.

4. Pressure Cook to Perfection: Secure the lid on your Instant Pot, making sure the venting knob is set to the “Sealing” position. Select the “Pressure Cook” or “Manual” setting and set the cooking time to 15 minutes on HIGH pressure. Allow the Instant Pot to build pressure (this typically takes about 10-15 minutes). Once the cooking cycle is complete, *do not* perform a quick release. Instead, allow the pressure to release naturally for 15-20 minutes. A quick release can cause frothy liquids to spray from the vent, creating a messy situation and potentially affecting the soup’s texture. Natural release allows the soup to settle and continues cooking slightly, resulting in perfectly tender peas.

5. Prepare the Ham: Carefully remove the bay leaves and the ham bone from the inner pot. Discard the bay leaves. Once the ham bone has cooled slightly, pick or cut off any remaining meat. Shred or dice the ham and stir it back into the warm soup. This adds delightful texture and extra bursts of savory flavor to every spoonful.

6. Taste, Season, and Serve: Taste the soup and adjust seasonings as needed. The ham bone will have contributed a good amount of salt, but you may want to add a touch more seasoned salt or black pepper to taste. Serve your comforting Instant Pot Split Pea Soup warm. It pairs beautifully with a slice of crusty Italian bread or a hearty piece of Dutch Oven Bread, perfect for soaking up every last drop of the rich, savory broth. A sprinkle of fresh parsley or a dollop of sour cream makes a lovely garnish.

Storage and Reheating Tips

Split pea soup is fantastic for meal prepping! Here’s how to store and reheat your delicious leftovers:

• Refrigerate: Allow the Instant Pot Split Pea Soup to cool completely to room temperature. Transfer it to an airtight container and store it in the refrigerator for up to 4 days. The flavors often deepen and meld beautifully overnight!
• Freeze: For longer storage, split pea soup freezes exceptionally well. Ensure the soup has cooled entirely. Transfer it to freezer-safe containers or heavy-duty freezer bags, leaving about 1 inch of headspace to account for expansion during freezing. Label with the date and freeze for up to 3 months.
• Reheat:
  • From Refrigerator: For individual servings, microwave in a heat-safe bowl in 60-second intervals, stirring occasionally, until thoroughly warmed. For larger portions, gently reheat in a saucepan over medium-low heat on the stovetop, stirring frequently to prevent sticking.
  • From Freezer: Thaw frozen soup in the refrigerator overnight before reheating. If reheating directly from frozen, you can carefully place it in a saucepan over very low heat, adding a splash of water or broth, and stirring occasionally as it thaws and warms.

  Pro Tip: If the soup has thickened considerably upon reheating, add a little extra chicken or vegetable stock, or water, to achieve your desired consistency.

5 from 8 votes

Instant Pot Split Pea Soup

By:
Kristen Chidsey

Servings:
6

Prep:

10 minutes
mins

Cook:

15 minutes
mins

Pressure Build-Up + Release:

30 minutes
mins

Total:

55 minutes
mins

Pin
Rate
Print

This Instant Pot Split Pea Soup recipe features tender green split peas, hearty ham, and sautéed veggies in a rich, smoky broth that costs mere pennies per serving. Modifications are provided for making this soup vegetarian as well.

Video

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large yellow onion, finely minced
• 3 ribs celery, finely minced
• 3 large carrots, peeled and diced
• 4 cups low-sodium chicken stock
• 2 cups water
• 1 pound dry green split peas sorted through and rinsed
• 1 teaspoon dried thyme
• 2 dried bay leaves
• 1 teaspoon seasoned salt, plus more to taste if needed
• ½ teaspoon black pepper
• 1 ham bone or smoked ham hock

US Customary – Metric

Instructions

• Add 2 tablespoons extra virgin olive oil to the inner pot of the pressure cooker and turn to the sauté function. Let heat for 30 seconds. Once the oil has heated, add the 1 large yellow onion (finely minced), 3 ribs celery (finely minced), and 3 large carrots (diced) and sauté for 3-5 minutes, stirring often until softened. Once the vegetables have softened, hit cancel on the Instant Pot to turn off the sauté function.
  
• Add in ½ cup of the chicken stock, and scrape up any browned bits on the bottom of the inner pot using a wooden spoon or spatula.
  
• Pour in the remaining broth (for a total of 4 cups low-sodium chicken stock), 2 cups water, 1 pound dry green split peas sorted through and rinsed, 1 teaspoon dried thyme, 2 dried bay leaves, 1 teaspoon seasoned salt, and ½ teaspoon black pepper, and stir to combine. Nestle 1 ham bone or smoked ham hock into the soup.
  
• Place the lid on the pressure cooker, being sure the venting knob is pointed towards sealed or the lid is locked, and using the pressure cook or manual button set the cooking time to 15 minutes on high pressure.
• Once the cooking time has elapsed, allow the pressure to release naturally on its own. This will take 15-20 minutes.
  
• Remove the bay leaves and ham bone from the soup. Remove any meat from the ham bone and stir it back into the soup.
  
• Taste and season with salt and pepper if necessary. Serve warm with crusty bread and garnished with parsley.
  

Equipment

• Electric Pressure Cooker (6 or 8 quart)

Notes

No seasoned salt? Use ¾ teaspoon kosher salt in its place.

Vegetarian Option: Omit the ham bone, use 6 cups of vegetable broth in place of the chicken stock and water, and increase the seasoned salt to 2 teaspoons.

Leftover Ham: Add up to 3 cups of diced ham to the soup after pressure cooking. It won’t impart the same rich flavor as a ham bone, but it will still be delicious.

Storage: Allow the split pea soup to cool to room temperature. Once cooled, transfer it to an airtight container and store it in the refrigerator for up to 4 days. Alternatively, transfer the cooled soup to a freezer-safe container, leaving 1-inch room for expansion, and freeze for up to 3 months.

Nutrition

Calories: 353kcal
Carbohydrates: 54g
Protein: 23g
Fat: 7g
Saturated Fat: 1g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 4g
Sodium: 298mg
Potassium: 1087mg
Fiber: 21g
Sugar: 9g
Vitamin A: 6227IU
Vitamin C: 6mg
Calcium: 81mg
Iron: 4mg

Nutrition information is automatically calculated and should only be used as an approximation.