Instant Pot Split Pea Soup recipe is quick and easy to make but tastes like it’s been on the stove all day!
One pot is all it takes to prep and cook this belly warming meal. Serve it with a side salad and some crusty bread for dipping.
A Flavorful Favorite
- Split Pea Soup is a hearty entrée soup that we love.
- It’s such a great way to use up that leftover ham from any occasion.
- We love this recipe because it makes a traditional split pea soup recipe super quick without sacrificing flavor!
- This budget-friendly favorite uses simple ingredients yet has great flavor.
HAM I use both bacon & ham for an extra boost of flavor. If you only have one or the other, double up the amount.
If you’re lucky enough to have a hambone, cook it right in the split peas, and remove it later and add the meat from the bone into the soup.
SPLIT PEAS Split pea soup is similar to Lentil Soup, but it’s richer and creamier. Use green or yellow split peas.
CHICKEN BROTH adds extra savory flavor, especially for this Instant Pot version. Traditional ham bone broth can sometimes take hours to cook, but using premade chicken broth makes this soup just as savory!
VEGETABLES Fresh veggies like carrots, celery, garlic, & onion are staples for split pea and ham soup and add to the base flavor. Don’t forget the herbs, thyme and parsley, bay leaf and black pepper!
How to Make Instant Pot Split Pea Soup
Instant Pot Split Pea Soup is a breeze to make.
- Sauté veggies with chopped bacon in the Instant Pot. Add garlic last.
- Add remaining ingredients & pressure cook (per recipe below).
- Stir in fresh parsley, season, and serve.
To Soak or Not to Soak?
Technically, split peas don’t need to be soaked, especially when cooking in the Instant Pot.
But if you want to make sure that split peas will be easier to digest, soak them with a bay leaf for at least 4 hours or overnight. Rinse thoroughly before adding to the soup. Cook time can be reduced by about 5-6 minutes.
Tips & Tricks
- If you have the time, try making homemade bone broth by covering the ham bone with water and simmering in the Crockpot for 8 hours or overnight. Then make split pea and ham soup with the broth from the ham bone instead of, (or in addition to) chicken broth. Leftover broth can be frozen and used in other recipes.
- No energy to make soup the day after a big feast? No problem. Just freeze the ham bone for another time when a bowl of delicious soup is in the plan!
- For an extra creamy soup, use an immersion blender in the soup, before adding in parsley and chopped ham. Leave some chunkiness for texture, or purée, if desired.
Split Pea & Ham soup can be kept in the refrigerator for 3-5 days. It freezes really well, too, making it great for batch cooking or meal prep! It will keep its flavor in the freezer for at least 3 months, and up to 6. To store, ladle cooled soup into individual serving-sized freezer bags or meal prep containers & mark with the date. Thaw desired portions in the refrigerator, then reheat on the stovetop. For best results use defrosted portions within 2 days.
Our Fave Savory Soups
- Potato Broccoli Soup – so easy to make
- Creamy Tortellini Soup – with bacon
- Instant Pot Lentil Soup – hearty & healthy
- Lasagna Soup – a one-pot meal
- Sausage & Kale Soup – ready in 30 minutes
Did your family enjoy this Instant Pot Split Pea Soup? Be sure to leave a rating and a comment below!
Instant Pot Split Pea Soup
- 1 pound dried split peas green or yellow green or yellow
- 1 tablespoon olive oil
- 2 slices bacon uncooked, finely diced
- 1 large onion diced
- 3 ribs celery diced
- 2 large carrots diced
- 2 cloves garlic minced
- 6 cups chicken broth
- 1 meaty ham bone or 2 cups leftover ham
- ½ teaspoon black pepper
- ½ teaspoon thyme leaves
- 1 bay leaf
- 1 tablespoon fresh parsley
Rinse peas and drain well.
Turn a 6QT Instant Pot on to saute. Heat olive oil. Add bacon, onion, celery, and carrots.
Cook 3-5 minutes or until onions are tender. Stir in garlic.
Add remaining ingredients except for the parsley.
Select manual, high pressure and set the timer to 17 minutes. Once time is up, allow to naturally release for 15 minutes. Release any remaining pressure.
Discard bay leaf. If using a ham bone, remove any meat from the bone and stir back into the soup. Discard bone.
Stir in parsley and season with salt and pepper to taste.