Turn a ham bone and bag of dry split peas into a hearty split pea soup in a fraction of the time with the help of a pressure cooker. This recipe will have you sitting down to a bowl of warm comforting soup before you know it.
Homemade split pea soup is such a classic way to turn a ham bone into a nutritious and filling meal. Get that slow simmered flavor and creamy texture in a lot less time with the help of your instant pot. Grandma would be so impressed!
Don’t let that leftover ham bone go to waste! It should practically be a crime to not turn it into a pot of ham and bean or split pea soup.
Those little bits of hard to get meat turn into a whole meal. Not to mention the flavor that hock gives to the broth.
In years past, split pea soup took a little planning. You needed to get the veggies cut and the slow cooker loaded before you could start the day.
Of course you could make it a little faster on the stove, but then you needed to keep an eye on it. You don’t want anything scorching on the bottom of the pan.
Now with the help of modern electronic pressure cookers, you can make it fast and easy. It’s quick enough to make start to finish on a work night!
Making Easy Instant Pot Split Pea Soup
Just chop up your veggies and give them a quick sauté in the pot. Then add the ham bone, broth and split peas and let the pressure cooker take over.
In no time it will be ready to stir into a creamy thick soup. You are welcome to just remove the bits of meat from the ham hock and stir them back in.
I do that, but I also stir in some additional diced ham. It makes the soup meatier and I prefer the texture that way.
So if you find yourself with a meaty bone after your Easter or Christmas ham, pull out this recipe. It’s a great way to get as much use as possible from your purchase.
All you need is a bowl of soup and some crusty bread and dinner is ready. This hearty soup is filling enough to be the main dish, there is not need for more courses.
It’s an economical way to get more meals on the table. Of course it tastes great as well, so double bonus!
Do split peas have to be soaked before cooking?
It is not necessary to soak split peas before putting them in this soup. If you do, it can take a minute or two off the cook time, but the instant pot does a great job with split peas straight from the bag.
Should I rinse split peas before cooking?
It certainly wouldn’t hurt anything. Just dump them in a strainer and give them a quick rinse to remove any dirt particles before dumping them in the pressure cooker.
Why are my split peas not softening?
The usual culprit is acid. Adding anything acidic to the pot before dry beans and peas are cooked can keep them from softening. If you like adding vinegar or lemon juice to your soup, do so after the peas or beans are already softened.
How do I thicken my pea soup?
If the split peas are all the way cooked, a good stir is usually all it takes to thicken the broth. To make it thicker, either cook it a little bit longer or mash a few of the peas.
What if my soup is too thick?
If you find your soup is thicker than you would like, just stir in a little more broth or water.
If you are looking for more great ways to use leftover ham, check out my broccoli cheddar and ham pot pie or creamy pasta with ham and peas. Or make a ham, potato and cheese quiche or asparagus and ham frittata for brunch. They are all fabulous options!
Love this recipe? Give it a ⭐⭐⭐⭐⭐ review in the recipe card below!
Split Pea Soup in the Instant Pot
This yummy Instant Pot split pea soup recipe takes simple ingredients like leftover holiday ham, fresh veggies and a bag of split peas to make one of our favorite soups. Pressure cooking the soup is a perfect way to reduce the cooking time but still get the tasty soup you know and love.
- 1 Tablespoon vegetable oil
- 1 cup chopped carrots
- 1 onion, diced
- 2 stalks celery, sliced
- 16 ounce bag dried split peas
- 6 cups chicken broth (or water)
- 1 bay leaf
- 1 ham bone
- 1 cup chopped ham, optional
- salt and black pepper to taste
- In 6 quart or larger instant pot, heat oil until it shimmers using the sauté function.
- Add the copped carrots, diced onions, and sliced celery. Cook, stirring frequently, until the onions are translucent.
- Add chicken broth, peas, ham bone and bay leaf. Turn off sauté setting and place the lid on the pressure cooker. Make sure the steam valve is set to the sealed position. Cook on high pressure for 15 minutes. You can quick release if you are in a hurry, or do a natural pressure release until you are ready to eat.
- Remove the bay leaf, stir in additional chopped ham if desired. Adjust the seasoning to your taste.
Pro Tip: I like to put a damp washcloth over the steam release valve when doing a quick pressure release. That way any potential splatter will be caught by the cloth instead of the counter.
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Amount Per Serving: Calories: 210Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 32mgSodium: 1474mgCarbohydrates: 22gFiber: 8gSugar: 5gProtein: 17g
All nutritional information is estimated and will depend on the exact ingredients you use.
Big Rigs 'n Lil' Cookies
Tuesday 21st of April 2020
Despite my husbands fussiness (is that a word, lol) about soup, he loves Split Pea Soup so much, and I always protest making it because of the time involved. You just took that excuse away... Thank you!!!
Friday 24th of April 2020
The pressure cooker makes it so much quicker! Enjoy!
Saturday 28th of March 2020
Hi Carlee, I found a packet of yellow spilt peas in amongst the tins! I would usually use them to make fava, but it's been ages since I've made ham and pea soup. I may have to tell a little white lie to the family though, yellow potato and ham soup may be more easily accepted.
Saturday 4th of April 2020
Ha! I have to "rename" things occasionally to get my guys to eat them as well!
Friday 27th of March 2020
It’s going to be a rainy day tomorrow so I should totally make this!
Saturday 4th of April 2020
It's perfect for a dreary day!