Description
This Instant Pot Split Pea Soup with Ham is creamy, hearty, and full of rich smoky flavor. Made with simple ingredients and ready in about an hour, it’s the perfect comfort meal for cold nights or easy weeknight dinners.
Ingredients
Soup Ingredients
- 3 tablespoons butter
- 1 onion, diced
- 2 ribs celery, diced
- 2 carrots, diced
- 1 ham bone, smoked ham hock, or 6 oz diced deli ham
- 1 lb dry split peas, sorted and rinsed
- 6 cups low-sodium chicken stock, veggie stock, water, or a combination
- 2 bay leaves
- Kosher salt and black pepper, to taste
- Fresh parsley, chopped (optional garnish)
Instructions
- Sauté Vegetables
Turn the Instant Pot to Sauté mode. Melt the butter, then add the onion, celery, and carrots. Cook for 5 minutes, stirring occasionally, until softened. - Add Peas and Ham
Place the ham bone, ham hock, or diced ham into the pot. Add the rinsed split peas. - Add Liquids and Seasonings
Pour in the broth (or your preferred liquid). Add bay leaves and black pepper. Do not add salt yet. - Pressure Cook
Cancel sauté mode. Lock the lid and set the Instant Pot to Manual High Pressure for 15 minutes. - Natural Release
Allow the Instant Pot to naturally release pressure for 15–20 minutes. This prevents sputtering and helps peas fully soften. - Finish and Season
Remove the ham bone/hock, shred any meat, and return it to the pot. Discard the bay leaves. Stir well. Add salt and pepper to taste. - Serve
Ladle into bowls and top with fresh parsley if desired. The soup will thicken as it cools.
Notes
- If the soup thickens too much, add extra broth or water when reheating.
- Using a ham bone or hock gives the richest flavor, but diced ham works too.
- For a vegetarian version, skip the ham and use vegetable broth.
- To make it extra creamy, blend a cup of the soup and stir it back in.
- Add smoked paprika or crushed red pepper for a smoky or spicy kick.
- Store leftovers in single-serve containers for quick meals.
- Prep Time: 10 minutes
- Cook Time: 35 minutes