Instant Pot Split Pea Soup
Split pea soup has never been easier! This Instant Pot split pea soup is cooked in the pressure cooker for a quick and easy meal you can prepare any day of the week.
This hearty Instant Pot split pea soup is cozy, comforting, and easy enough for any night of the week. From start to finish—including pressure build and release—it’s ready in about an hour.
Classic and rustic, this version features diced ham for savory depth, but it’s easy to adapt. Omit the meat and use vegetable broth for a satisfying vegetarian soup, or swap the ham with smoked sausage, bacon, or salt pork for a different twist.
Serve it hot and ladled into bowls, topped with crunchy croutons, shredded cheese, or a sprinkle of fresh parsley or chives. Top the pea soup with some toasted croutons, shredded cheese, or fresh chopped parsley or chives.
?Recipe Variations
- Add diced potatoes or sweet potatoes for extra texture.
- Stir in a pinch of cayenne or red pepper flakes for a little heat.
- For a plant-based version, add smoked tofu cubes or extra veggies like parsnips or spinach.
- Top with shredded cheddar or Parmesan just before serving for extra richness.
?Recipe Tips
- Rinse the split peas well—they don’t need to be soaked, but rinsing removes dust and debris.
- Sautéing the vegetables first adds extra flavor and richness.
- Use unsalted broth so you can control the final saltiness.
- Add a splash of vinegar or lemon juice at the end to brighten the flavor.
Storage and Reheating
To Store:
Let the soup cool completely. Transfer to an airtight container and refrigerate for up to 4 days.
To Freeze:
Spoon the cooled Instant Pot pea soup into freezer-safe containers or zip-close bags. Leave some headspace for expansion, label with the date, and freeze for up to 3 months.
To Reheat:
Reheat on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or water to loosen, if needed. You can also reheat individual portions in the microwave.
? Common Questions
- Can I make this split pea soup vegetarian?
Yes! Leave out the ham and substitute vegetable broth for chicken stock. Add a pinch of smoked paprika or liquid smoke for depth. - What can I use instead of ham?
Try diced smoked sausage, crumbled bacon, salt pork, or even turkey ham. - Does the soup thicken as it cools?
Yes, it thickens quite a bit. When reheating, add broth or water to thin it to your desired texture. - Can I freeze split pea soup?
Absolutely. Let it cool, then freeze in airtight containers or bags for up to 3 months.
Instant Pot Split Pea Soup
Ingredients
- 1 pound split peas
- 3 tablespoons butter
- 1 1/2 cups diced ham
- 1 large onion, 1 cup; chopped
- 2 large carrots, peeled and diced
- 1/2 cup celery, chopped; about 2 ribs
- 2 cloves garlic, minced
- 6 cups chicken stock, unsalted or low sodium
- 2 bay leaves
- 1 teaspoon dried thyme, leaf, not ground
- 1/2 teaspoon ground black pepper
- 1 teaspoon kosher salt
Instructions
- Rinse the peas under cold running water and set them aside.
- Select the Instant Pot sauté button. When the display indicates the pot is hot, add the butter, swirling it around until it is melted. Add the ham, chopped onion, carrots, and celery. Cook, stirring frequently, until the onion begins to soften.
- Add the garlic to the pot and continue to cook for 2 minutes.
- Add the rinsed split peas, chicken stock, bay leaves, thyme, and pepper.
- Secure the Instant Pot lid and make sure the steam release valve is set to sealing. Choose the manual or pressure cook and high pressure settings for minutes. When the time is up, allow the pressure to release naturally for 15 minutes. Carefully turn the steam release valve to the venting position to release the remaining steam.
- Stir the pea soup; taste and add salt, as needed.
- Ladle the soup into bowls. Garnish with croutons, if desired.
