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Instant Pot split pea soup is warm, hearty, and incredibly easy to make. The pressure cooker softens the peas beautifully while melding the classic flavors of ham, onions, carrots, and celery into a rich, comforting bowl of soup.
It’s an ideal weeknight or make-ahead meal since it cooks quickly and reheats wonderfully. Whether you’re using leftover ham or a ham steak, this split pea soup delivers deep, savory flavor with very little effort.
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.
What You’ll Like About This Dish
Quick cooking. The Instant Pot cuts the traditional cooking time dramatically.
Rich and hearty. Split peas, ham, and vegetables make it a satisfying meal.
Budget-friendly. A pound of split peas goes a long way.
Great leftovers. The flavor improves as it sits.
Ingredient Notes
- Split peas – No soaking required; they soften perfectly under pressure.
- Butter – Adds richness and helps sauté the vegetables.
- Ham – Use diced ham, leftover ham, or a ham steak.
- Onion, carrots, celery – Classic aromatics that build the soup’s flavor.
- Garlic – Enhances the savory base.
- Chicken stock – Use unsalted or low sodium for better control of seasoning.
- Bay leaves & thyme – Add depth and a subtle herbal note.
- Salt & pepper – Adjust to taste after cooking.
Steps to Make Instant Pot Split Pea Soup
- Rinse the split peas and set aside.
- Heat the Instant Pot on sauté and melt the butter.
- Cook the ham, onion, carrots, and celery until the onion softens.
- Add the garlic and cook briefly.
- Stir in the peas, stock, bay leaves, thyme, and pepper.
- Lock the lid and pressure cook on high.
- Allow a natural pressure release.
- Open the lid and stir the soup.
- Adjust salt to taste.
- Ladle into bowls and add toppings if desired.
Tips
- Use low-sodium stock since ham adds plenty of salt.
- Don’t worry if the soup looks thin at first — it thickens as it cools.
- Add extra broth if it becomes thicker than you like.
- For a smoother texture, blend part of the soup with an immersion blender.
Recipe Variations
- Smoky version. Add smoked paprika or use smoked ham hocks.
- Vegetarian. Omit the ham and use vegetable broth; add a dash of liquid smoke for depth.
- Creamy pea soup. Stir in a splash of cream or half-and-half before serving.
- Herb-forward. Add rosemary or extra thyme.
Serving Suggestions
- Serve with croutons or crusty bread.
- Pair with a simple green salad.
- Add a dollop of sour cream or Greek yogurt.
- Garnish with fresh parsley or chives.
How to Store
Refrigerate: Store in airtight containers for up to 4 days. The soup will thicken as it chills.
Freeze: Freeze in portions for up to 3 months. Thaw in the refrigerator overnight.
Reheat: Warm on the stovetop or in the microwave, adding broth or water to loosen the texture.
Instant Pot Split Pea Soup
Ingredients
- 1 pound split peas, green or yellow
- 3 tbsp butter
- 1 ½ cups diced ham
- 1 cup chopped onion
- 2 large carrots, peeled and diced
- ½ cup chopped celery, (about 2 ribs)
- ¼ tsp kosher salt, plus more as needed to taste
- 2 cloves garlic, minced
- 6 cups chicken stock, unsalted or low sodium
- 2 bay leaves
- 1 tsp dried thyme, leaf, not ground
- ½ tsp ground black pepper, or to taste
- Seasoned croutons (optional), for garnish
Recommended Equipment
Instructions
- Rinse the peas under cold running water and set them aside.1 pound split peas (green or yellow)
- 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, celery, and 1/4 teaspoon of kosher salt. Cook, stirring frequently, for about 3 to 4 minutes or until the onion begins to soften.3 tbsp butter | 1 1/2 cups diced ham | 1 cup chopped onion | 2 large carrots (peeled and diced) | 1/2 cup chopped celery ((about 2 ribs)) | 1/4 tsp kosher salt (plus more as needed to taste)
- Add the garlic to the pot and continue to cook for 1 minute.2 cloves garlic (minced)
- Add the rinsed split peas, chicken stock, bay leaves, thyme, and pepper.6 cups chicken stock (unsalted or low sodium) | 2 bay leaves | 1 tsp dried thyme (leaf, not ground) | 1/2 tsp ground black pepper (or to taste)
- 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 15 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 adjust the seasonings. If the soup is too thin, let it rest for 10 minutes. It will thicken as it cools. Or set it to sauté to simmer off any excess liquid.
- Remove and discard the bay leaves and ladle the soup into bowls. Garnish with seasoned croutons, if desired.Seasoned croutons (optional) (for garnish)
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
