Why You’ll Love This Recipe
This Instant Pot Split Pea Soup is a hearty, comforting classic made easy with pressure cooking. Packed with green split peas, tender vegetables, and smoky ham (optional), it’s a nourishing and satisfying meal perfect for cold days or quick weeknight dinners. It delivers rich, deep flavor in a fraction of the time.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
olive oiloniongarliccarrotscelerydried green split peasbay leafthymeblack pepperham hock or diced ham (optional)vegetable or chicken brothsalt
directions
Set the Instant Pot to sauté mode and heat the olive oil.
Add chopped onions, garlic, carrots, and celery. Sauté until the onions are translucent.
Add the split peas, bay leaf, thyme, black pepper, and ham hock (if using).
Pour in the broth and stir to combine.
Cancel sauté mode, seal the lid, and set the Instant Pot to manual high pressure for 15 minutes.
Allow the pressure to release naturally for 10 minutes, then perform a quick release.
Remove the bay leaf and ham hock. Shred any meat from the hock and return it to the soup.
Stir the soup well. For a smoother texture, use an immersion blender to blend part of the soup.
Taste and add salt if needed.
Servings and timing
This recipe yields approximately 6 servings.Preparation time: 10 minutesCooking time: 15 minutesPressure release and blending time: 15 minutesTotal time: 40 minutes
Variations
Use smoked turkey leg instead of ham for a different smoky flavor.
Add diced potatoes for a heartier soup.
Stir in a splash of cream or coconut milk for added richness.
Omit meat for a vegan version and use vegetable broth.
Sprinkle with croutons or fresh herbs before serving.
storage/reheating
Store leftover soup in an airtight container in the refrigerator for up to 5 days.Freeze for up to 3 months in a freezer-safe container.Thaw in the fridge overnight and reheat on the stovetop or in the microwave, adding broth or water to adjust consistency.
FAQs
Can I use yellow split peas instead?
Yes, they work just as well and give a slightly different flavor and color.
Does the soup thicken as it sits?
Yes, it will thicken. Add a bit of broth or water when reheating if needed.
Do I need to soak the split peas?
No soaking is required for this Instant Pot recipe.
What if I don’t have an immersion blender?
You can use a regular blender, blending in batches, or mash with a spoon for a rustic texture.
Is this soup gluten-free?
Yes, as long as your broth and other ingredients are gluten-free.
Can I double the recipe?
Yes, but ensure it doesn’t exceed the Instant Pot’s max fill line.
What’s the best way to get a smoky flavor without meat?
Try adding a pinch of smoked paprika or liquid smoke.
Can I add greens?
Yes, stir in chopped spinach or kale after cooking until wilted.
Why are my split peas still firm?
They might be old—older peas take longer to soften. Increase cook time slightly if needed.
Is this kid-friendly?
Yes, especially when blended smooth and served with bread or crackers.
Conclusion
Instant Pot Split Pea Soup is a deliciously simple way to enjoy a warm, nutrient-rich meal in under an hour. Whether you stick with tradition or make it your own with creative variations, this soup is sure to become a comforting favorite in your home.
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Best Instant Pot Split Pea Soup
- Prep Time: 10 minutes
- Cook Time: 15 minutes (plus natural release)
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Pressure Cooking
- Cuisine: Comfort / American
- Diet: Low Fat
Description
A hearty and comforting Instant Pot split pea soup, packed with tender peas, savory vegetables, and smoky ham or bacon—ready in under an hour with minimal effort.
Ingredients
- 2 cups dried green split peas, rinsed and picked over
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 bay leaf
- 6 cups low‑sodium chicken or vegetable broth
- 8 oz smoked ham hock or chopped ham (optional; use smoked turkey or omit for vegetarian)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Set the Instant Pot to **Sauté** mode and heat the olive oil. Add onion, carrots, and celery—cook until softened, about 4–5 minutes.
- Stir in garlic, thyme, and bay leaf—sauté for another minute until fragrant.
- Add rinsed split peas, broth, and ham hock (or ham pieces) to the pot. Stir to combine.
- Secure the lid and set the Instant Pot to **Pressure Cook (Manual)** on high for **15 minutes**.
- Once the cooking time finishes, allow a **natural pressure release** for 10 minutes, then manually release any remaining pressure.
- Open the lid, remove the bay leaf and ham hock. If used, shred any meat from the hock and return to the soup. Stir well.
- Taste and adjust seasoning with salt and pepper. For a creamier texture, use an immersion blender to blend slightly or fully, as desired.
- Ladle into bowls, garnish with chopped parsley, and serve hot.
Notes
- Soaking the peas isn’t necessary but can reduce cooking time slightly.
- Vegetarian? Skip the ham and use vegetable broth instead.
- For a smoky vegan version, add a few drops of liquid smoke.
- Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.