Instant Pot split pea soup is made with buttery split peas, loads of tender carrots and celery, and delicious smoked ham. There’s just something about the addition of the salty, smoky ham that brings it to another level, kind of the way my ham and bean soup does. It just works! With just 10 minutes of prep time, it’ll have everyone running to the table in just over 30 minutes!
So much of what I love about winter soups is that they don’t need to be fussy to warm the soul. In fact, the more humble and simple, the better! It just means that it can still be extremely delicious and satisfying while also being quick and easy without the need for fancy ingredients. Thanks to the Instant Pot, there are no long simmering times at the stove!
It’s the perfect, nutrient-rich way to ground yourself throughout the holidays when you’ve overdone it on desserts. Or you need a quick go-to for those busier times when you just can’t think about preparing another big meal!
One-Pot Soup For the Win
Making a wholesome split pea soup in the Instant Pot means a one-pot meal idea that is essentially hands-off once that pressure starts to build. Pressure cooking adds a ton of flavor to whatever you’re making in a fraction of the time, which is why my lentil soup, tortellini soup, and chicken gnocchi soup are so popular!
This recipe is a great way to use up already cooked leftover ham, and so easy just to throw it in at the end. It’s also flexible in that, although it does give a slightly salty, smoky beautiful infusion of flavor and added texture, it’s definitely not a must. If you want to make a delicious vegetarian version, skip the ham altogether.
Infused in all the surrounding herbs and spices, a bowl of this cozy comfort split pea with ham bone soup served with a basket of crusty bread is everything you need to warm you up on a cold day!
Why You’ll Love This Recipe
- It’s a delicious, creamy, thick, and hearty soup with a balance of flavor and texture that rivals any traditionally made stovetop recipe!
- Easily double recipe to make a bigger batch. The great thing about the Instant Pot is the cooking time typically remains the same!
- It’s a healthy pea and ham soup made with split peas which are high in fiber and protein and it’s also loaded with other nutrient-dense ingredients like veggies and aromatics.
- A quick one-pot meal that takes just 10 minutes of prep work and is ready in under 1 hour. Hands-free, no fuss, simple goodness!
Ingredients Used
Here’s what you’ll need to make this soup:
Complete list of ingredients and amounts can be found in the recipe card below.
- Split peas – I typically use green split peas just because they have a lower starch content than yellow split peas. They’re also a bit sweeter which is nice, but you use what you have. There’s no need to presoak them as they cook quickly, but do rinse them well!
- Olive oil – Needed to saute the mirepoix initially before adding the garlic. Olive oil is great for this as it is an oil that has a high smoke point but a mild flavor.
- Aromatics – Onions, garlic, bay leaves all add incredible flavor to this soup. The peas and ham on their own are already super flavorful, but the addition of aromatics brings it up a notch.
- Veggies – Carrots and celery are common ingredients in split pea soup. They add flavor, but also nice chunky, tender textures. The pop of orange adds a nice color to the presentation!
- Chicken stock – Use homemade, or storebought chicken broth or stock. If aiming to make this a vegetarian dish, opt for vegetable stock or broth instead.
- Ham hock – I love adding smoked ham to this soup. The smoky flavor goes so well with the subtle sweet note from the peas. You can also use one meaty hambone or diced ham. Use leftover ham if you have some!
- Salt and pepper – A light seasoning of kosher salt and pepper to taste is really all this soup needs to round out the recipe.
- Lemon juice and wedges – The lemon juice is added at the end. The zesty citrus gives it a lovely finish. Keep some lemon wedges for serving.
- Garnish – Chopped fresh parsley is a nice finishing touch.
How to Make It
- Grab your Instant Pot. I use a 6 quart Instant Pot for this recipe, but you can use an 8 quart as well if you have it. Press the SAUTE button – normal and heat the olive oil.
- Saute. Using a heat-resistant spatula, saute the onion, carrot, and celery until softened then add the garlic, and sauté for another 30 seconds – 1 minute.
- Switch off the SAUTE setting. Add the split peas, pour in the chicken stock, add the ham bone, bay leaves, season with salt and pepper.
- Secure the lid and set the vent to the sealing position. Select the pressure cook/manual setting and set the cooking time for 15 minutes at high pressure.
Tip!
The Instant Pot will take around 5 minutes to come to pressure and start cooking. The time it takes to build pressure is dependant on how much is inside the pot. If you’re doubling the recipe using a larger Instant Pot, although the cooking time remains the same, the time it takes to build pressure may be a little longer.
- When the cooking program ends, you’ll hear it beep. Don’t touch it yet, you want to allow the steam to naturally release for 10 minutes. Once the 10 minutes is up, do a quick release of the remaining pressure, if there’s any left. Once the pin drops it’s safe to carefully remove the lid.
- Remove the ham hock from the instant pot and transfer it to a bowl or large platter and remove the meat from the bone. Stir the meat back into the soup and discard the bone. If you’re using leftover ham, there’s no need to add it in until now! So, chop it up to bite-sized, ½” pieces and toss it right in to heat through.
- Stir in the fresh lemon juice and taste the soup! Adjust the seasonings if needed.
- Garnish with fresh chopped parsley and serve warm with a side of crusty bread and some extra wedges of lemon on the side for those who want to squeeze in more.
Tips & Tricks
- The right tools and appliances. This soup is by no means complicated, but being prepared with all of the right gadgets can make all the difference in the world, especially for beginner home cooks. These magnetic measuring cups and spoons are some of my favorite things in the kitchen, not only for delicious Instant Pot recipes but for all recipes!
- Choose the right size Instant Pot for your family. A 6 quart will suffice for serving up to 6 people, generally with minimal leftovers. An 8 quart will feed the same with leftovers, or a bit more. A 3 quart is quite a bit smaller but great for making yogurt, rice, and a dinner for 1 or 2!
- If you choose to use yellow peas, keep in mind they are higher in starch, although milder in flavor. The consistency and texture of your soup may be slightly different, and you might need a little more liquid.
- No need to blend your soup afterward. The split peas cook down enough to become mushy all on their own.
- Use whatever ham you like. I love smoked ham. Some people even go so far as to use bacon or pancetta. You can even use a combination of different types of ham. It’s customizable, so you do as you like!
- Make this a vegan soup by omitting the meat altogether and using vegetable broth or stock. Add a little liquid smoke to get the missing smoky flavor if desired.
What to Serve with Split Pea and Ham Soup
Soup and salad: You can never go wrong with this combo for lunch. Try a shaved brussel sprout salad or an easy chicken salad recipe.
With a side of Crusty bread (my fave) or vegan cornbread or these Texas Roadhouse rolls for a change.
Top off your soup with A few crispy homemade croutons or make a larger meal out of it with a Reuben sandwich, chicken tenders, or a tuna melt on the side.
FAQs
Good news! No, they don’t. They’re softer than your average legume and cook fairly quickly. Even better news, dried legumes of any kind don’t need to be pre-soaked when using pressure cooking. Presoaking is meant to speed up the cooking time and for some, it aids in digestion, but the magic of the Instant Pot is that the pressure does the work for you and there’s no need for hours and hours of presoaking.
Now you’re talking! Yes, by all means, throw in a few red pepper flakes, or some diced jalapeno right into the soup. You could even provide some hot sauce on the side when serving and have everyone add their own.
Yes, and not only is it gluten-free, but it’s also dairy-free, sugar-free, and loaded with high protein, high fiber, and tons of vitamins and minerals. So load up your bowls!
I hope you love this recipe as much as my family does! It’s an old-fashioned classic made with a modern Instant Pot twist so don’t forget to share with others who are looking for new easy Instant Pot recipes!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Instant Pot Split Pea Soup
Equipment
Ingredients
- 1 pound dry split peas rinsed, Note 1
- 1 tablespoon olive oil
- 1 yellow onion diced
- 1 large carrot diced
- 3 ribs celery diced
- 2 cloves garlic minced
- 6 cups chicken stock
- 1-2 ham hocks smoked, (or one ham bone, meaty) – OR 6 ounces of diced ham
- 2 bay leaves
- salt and pepper
- chopped fresh parsley finely chopped for garnish
- 1 tablespoon lemon juice
- Lemon wedges for serving
Instructions
- On the Instant Pot, press on SAUTE – normal and heat the olive oil.
- Saute the onion, carrot, and celery until softened (3-4 minutes). Add the garlic, and sauté for 30 seconds – 1 minute.
- Switch off the SAUTE setting. Add the split peas, pour in the chicken stock, add the ham bone, bay leaves, season with salt and pepper.
- Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 15 minutes at high pressure. The Instant Pot will take around 5 minutes to come to pressure and start cooking. When the cooking program ends, allow the steam to naturally release for 10 minutes, then quickly release the rest if the steam (if any steam is left).
- Carefully remove the lid, remove the ham hock from the instant pot and remove the meat from the bone then stir it back in the soup. Discard bone.
- Stir in the fresh lemon juice.
- Taste the soup and adjust the seasonings if needed.
- Garnish with fresh chopped parsley, serve warm with wedges of lemon on the side (to squeeze in the soup).
Notes:
- I typically use green split peas just because they have a lower starch content than yellow split peas. They’re also a bit sweeter which is nice, but you use what you have. There’s no need to presoak them as they cook quickly, but do rinse them well! If you use yellow split peas, the texture might turn out a little different and you might need a little more liquid.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Sharon Martin says
Have never been a fan of green peas 🤢 As such, ham and split green pea soup has never made it to my soup recipe board on Pinterest . . . until tonight that is! My guys were craving it and they asked so nicely, so I gave it a whirl! I must admit I had quite an “aha” moment and really enjoyed it! Another yummy soup to add to my recipes!