Instant Pot Split Pea Soup is a cozy, comforting soup that comes together in record time! This classic recipe features tender green split peas, hearty ham, and sauteed veggies in a rich, smoky broth that costs mere pennies per serving.
Split pea soup is a must-make whenever you have a ham bone leftover from Baked Ham or Instant Pot Ham. But instead of spending hours simmering dried split peas, let's speed up the process by using the Instant Pot and have this classic leftover ham recipe on the table in record time!
Reasons to Love Instant Pot Split Pea Soup
- Flavorful Soup. Made with earthy, nutty split peas, fresh vegetables, and a smoky broth, Split Pea Soup is a hearty, rich, and soul-satisfying recipe.
- Classic Recipe Delivered Fast. After briefly sauteeing the vegetables, the Instant Pot does the heavy lifting for you. Pop the lid on the pressure cooker and walk away while the split peas become tender in record time.
- Nutrient-Dense Affordable Ingredients. Just like my recipe for Instant Pot Ham and Bean Soup and Instant Pot Black Bean Soup, this recipe uses pantry staples along with a few fresh vegetables to create a filling soup packed with protein and fiber.
- Adaptable. No ham bone? You can also make this Instant Pot Split Pea Soup using a ham hock or leftover cubed ham, or omit the ham altogether for a vegetarian-friendly soup.
Notes on Ingredients
- Split Peas: Use dried green split peas, not yellow split peas or cooked split peas for this soup recipe. You also want to place them in a fine mesh strainer and rinse them under running water to remove any dirt or debris.
- Ham Bone: This is the perfect recipe to use a leftover ham bone, as the bone will add rich, salty flavor to the soup and complement the flavor of the split peas as well. If you don't have a leftover ham bone, feel free to use a ham hock.
- Olive Oil: Use extra virgin olive oil to saute the vegetables for the best flavor.
- Aromatics: Carrots, onions, celery, and garlic, are sauteed together to build incredible flavor to an otherwise simple soup.
- Stock + Water: I recommend using a combination of low-sodium chicken stock and water, as the ham bone will inherently add saltiness to the split pea soup. Use storebought, homemade chicken stock, or Instant Pot chicken stock.
- Seasonings: I recommend adding seasoned salt, for a nuanced flavor, dried bay leaves, for an herbal undertone, and dried thyme leaves (not ground thyme), for an earthy undertone.
Recipe Modifications
- Vegetarian Split Pea Soup: 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.
- Use a Ham Steak or Leftover Cubed Ham: Add up to 3 cups of diced ham to the soup after pressure cooking. It won't impart the same flavor as a ham bone, but it will still be delicious.
- Add Bacon: To REALLY give this Split Pea Soup an intense pork flavor, omit the olive oil and instead saute 4-6 strips of bacon inside the inner pot. Once crispy, remove the bacon, and add the vegetables. Proceed with the recipe, sauteeing the vegetables in the rendered bacon grease rather than olive oil. After pressure cooking, top the soup with the crispy bacon if desired.
How to Make Instant Pot Split Pea Soup
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
- Sauté Aromatics. Taking a few extra minutes to sauté minced carrots, onions, and celery in olive oil before pressure cooking will help to build rich layers to the soup.
- Deglaze the Inner Pot. Anytime you sauté anything in the Instant Pot, you need to deglaze the inner pot to prevent a burn notice. For this recipe, that simply means to add a bit of the stock and scrape the bottom of the inner pot using a wooden spatula or spoon.
- Layer Ingredients. After deglazing the inner pot, add the remaining broth, water, seasonings, and rinsed split peas to the inner pot. Nestle the ham bone (or ham hock) into the soup if using.
- Pressure Cook. Instant Pot Split Pea Soup only needs 15 minutes of cooking time under pressure. However, keep in mind that it will take about 15 minutes to come to pressure and an additional 15 minutes or so for the pressure to release naturally. This is one recipe you don't want to do a quick release of pressure or you will have a mess on your hands!
- Remove Ham from the Bone. Remove the ham bone from the inner pot and then cut or pick off any meat from the bone and stir it back into the soup.
- Serve. I love pairing Split Pea Soup with Italian bread or Dutch Oven Bread to sop up all the rich delicious broth.
Storage Instructions
- Refrigerate: 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.
- Freeze: Allow the soup to cool completely. Once cooled, transfer the soup into a freezer-safe container, leaving 1-inch room for expansion, and freeze for up to 3 months.
- Reheat: If needed, defrost the split pea soup in the refrigerator overnight. Heat individual servings in a heat-safe bowl in the microwave in 60-second intervals until warmed through, adding more stock or water to thin the soup if needed. Alternatively, heat large portions in a saucepan over medium-low heat until warmed through, adding stock or water to thin if needed.
More Leftover Ham Recipes
Browse all my Recipes Using Leftover Ham, or enjoy some of our favorites below.
If you tried this recipe for Instant Pot Split Pea Soup, I would appreciate it if you left a comment and review below.
Instant Pot Split Pea Soup
Ingredients
- 2 tablespoons 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
- 1 teaspoon black pepper
- 1 ham bone or smoked ham hock
Instructions
- Add the oil to the inner pot of the pressure cooker and turn to the saute function. Let heat for 30 seconds. Once the oil has heated, add the onion, celery, and carrots and saute for 3-5 minutes, stirring often until softened. Once the vegetables have softened, hit cancel on the Instant Pot to turn off the saute 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, water, rinsed split peas, thyme, bay leaves, salt, and pepper, and stir to combine. Nestle the ham bone 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.
Dan Schaab
I am new to cooking and this was the best split pea soup I ever had had. So easy to make. I did add Worcestershire sauce to my bowl (because I like it so much). Thanks Kristen
Kristen Chidsey
I am absolutely thrilled to hear you enjoyed so much! Thank you for sharing, Dan!
Macie
I have to admit to being skeptical of split pea soup in the past, but this recipe has made me a believer! It is so darn good!!! It's so rich and comforting without feeling heavy. Just wonderful!
Kristen Chidsey
I am thrilled to hear that, Macie!
wilhelmina
So delicious and easy! This was the perfect way to use up some leftover ham I had from dinner the day before. We loved it!
Kristen Chidsey
It really is a great use of leftovers!
Rene
I love using my leftover ham bone for this recipe, it's absolutely so delicious! Keep the instant pot recipes coming because they are so great.
Kristen Chidsey
You bet! I am so happy to hear you enjoy my Instant Pot recipes
Ingrid Scott
Hi, Kristen. I made this today, and it was so delicious, nice and thick! I also added 2 whole cloves, that comes from a German cookbook that I have (I am from Germany).
I also put in 2 Potatoes. I had some frozen ham from Christmas, I wanted to use.
I finally had to put the leftovers into containers and into the fridge, because I kept sampling whenever I came by the pot. 🙂
I am looking forward to those leftovers in the next days.
I totally agree with you when you say "Homemade is best", it really is.
Kristen Chidsey
Thank you so much for sharing your modifications! I love hearing you enjoyed the dish so much.
Jen
Loving the step by step photos and all the recipe details - it makes following along so easy! Thanks for another awesome IP recipe!
Kristen Chidsey
You bet! So happy to hear you enjoyed the soup and presentation of the recipe 🙂
Ashley
Reminds me so much of the recipe my grandmother used to make. I love that it cooks in the pressure cooker. So delicious!
Kristen Chidsey
I am so thrilled to hear this recipe reminded you of Grandmas! Thanks for taking the time to share.