What do you do with leftover ham? Make up a delicious batch of Instant Pot Split Pea Soup! Perfect for a cold day, this flavorful pressure cooker split pea soup is one of my most popular recipes. It’s really delicious!
Instant Pot Split Pea Soup
Turning on the Way-Back Machine, I can recall eating Split Pea Soup when I was still in a high chair! It has always been a favorite soup recipe of mine. This recipe is inspired by my Mom.
My mom made a simple, yet delicious version of Split Pea Soup. She was obsessed with ham hocks. Put them in so many recipes! Well, it looked that way because we had them in so many things.
Her Ham Hock and Beans is legendary (My Instant Pot Ham Hock and Beans recipe is based on hers).
When I make Split Pea Soup on the stove, it takes 2 to 3 hours, though it tastes awesome! I wanted to have a quicker cooking split pea soup, so I adapted my recipe for the Instant Pot®.
Pressure cookers are great for just this kind of recipe, as the flavors are extracted from the ingredients and make the broth taste delicious! They also speed up the process and cook the soup in way less time than on the stove.
Instant Pot Split Pea Soup only takes about an hour, with the sautéing and natural release, so that’s a big time saver! The peas come out nice and soft, and the flavor is very good!
If you want a Vegetarian or Vegan pressure cooker split pea soup, omit the butter (for vegan), use vegetable broth, and try some liquid smoke to give the soup a nice smoky hint of flavor.
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Instant Pot Split Pea Soup has lots of flavor, and is a comforting, warm hug in a bowl! With ham, onion, garlic and thyme. You can also make this vegetarian or vegan.
- 1 Tbsp Olive Oil
- 2 Tbsp Butter
- 1 Onion, diced
- 3 Stalks of Celery, diced
- 2 Bay Leaves
- 1/4 tsp Thyme Leaves, dried
- 3 Carrots, chopped
- 4 cloves Garlic, pressed or finely minced
- 1/4 tsp Pepper
- 6 cups Chicken or Vegetable Broth low sodium (use only 5 cups for a thick soup, 7 cups for a thinner soup)
- 1 lb Green Split Peas, rinsed and sorted (unsoaked)
- 1 tsp Liquid Smoke (Optional) for vegetarian version
- 1/2 tsp Kosher Salt (add last, after cooking, if needed) (1/4 tsp table salt)
- 6 slices Bacon (Optional) chopped
- 2 small Ham Hocks (Optional) Not very meaty, but add a nice smoky flavor and richness.
- 1 Leftover Ham Bone (Optional) I like to use this with the diced ham
- 2 - 3 cups Diced Leftover Ham (Optional)
Turn the pressure cooker on to the Sauté function. Let it warm up and add the olive oil and butter.
Add the onion, celery, bay leaves, and thyme. Cook, stirring occasionally, until onion starts to turn translucent.
Add the carrots, garlic, bacon or ham, if using, and pepper. Cook for a minute.
Add the broth and ham bone or ham hocks, if using (Add liquid smoke, if using, for vegetarian method). Let come to a simmer.
Stir in the split peas.
Place the lid on the pot and lock it in place. Set the steam release knob to the Sealing position.
Cancel the sauté function and Choose Pressure Cook/Manual, and use the + or - or dial to choose 18 minutes. High pressure. It will take a few minutes for the pot to come to pressure.
When the cooking time has finished, let the pot sit undisturbed for 15 minutes to naturally release some of the pressure. Then turn the steam release knob to Venting to quick release the remaining pressure.
When the pin in the lid drops down, carefully open the lid, facing away from you. Remove the bay leaves and the bone or ham hocks, if you used them.
Taste and add the salt as desired.
Serve hot. The soup will thicken quite a bit when it cools, that is normal.
If you want a Vegetarian or Vegan soup, omit the butter (for vegan), use vegetable broth, and try some liquid smoke to give the soup a nice smoky hint of flavor.
RESOURCES TO MAKE Instant Pot Split Pea Soup recipe and more
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