This hearty and comforting Instant Pot Split Pea Soup is an easy and delicious one-pot recipe. This humble soup is packed with nutrients and flavor. Done in about 30 minutes add some crusty bread and you're ready to feed a ravenous crowd this tummy filling meal!
Why this works
- Quick and easy - This is done in about 30 minutes and it's mostly a dump-and-go recipe. Be sure to make some French bread to go with it!
- Hearty - this is a main meal type of soup that is very filling.
- Use up those leftovers - use up leftover ham or ham bones along with any root vegetables laying around the fridge.
- Budget-friendly - an economical dish that uses simple ingredients and pantry staples. Use some some chicken bone broth you may have previously in this recipe.
Ingredients you will need
Here is a quick snapshot of the ingredients you'll need. Scroll down to the recipe card where you'll find exact measurements.
- Ham - this can leftover ham or ham steak that has been diced. You can also use a ham bone, bacon, or bacon jowls.
- Dried green split peas - these do not need to be soaked at all.
- Garlic - should be whole or minced.
How to make this
Dice the onion, slice the carrots and celery. Heat the Instant Pot on saute, and add a small amount of oil to the pot. Add in the vegetables and saute for a about 3 minutes.
Take 3-4 garlic cloves, and smash them with the flat side of a knife. Add these to the pot and cook for about 30 seconds or until fragrant.
Add in the seasonings, ham, chicken broth, and dried split green peas.
Cut and dice your potatoes then add to the pot. I like to keep my skins on and you can too. Stir, and add enough chicken broth to cover the ingredients. You will likely have added 4-6 cups of chicken broth in total.
Seal the lid on the Instant Pot, and cook on high pressure for 15 minutes then follow with a quick release.
A note on adding salt to this recipe. The broth and the ham are both salty so be careful about the addition of salt. You may want to let your guests salt themselves, or add in less at the beginning then taste/adjust after cooking. If you would like more smoke flavor then you can also add ¼ to ½ teaspoon of liquid smoke to the pot.
To make this vegetarian simply omit the ham and replace the chicken broth with vegetable broth. This can also be made with a smoked turkey leg instead of ham if you cannot eat pork.
This will thicken as it cools. Add additional broth or water if you find that it becomes to thick for your tastes.
It will shorten their cooking time, but soaking isn't necessary all of the time. For this Instant Pot recipe it is not necessary.
No, not at all. In fact it's quite nutritious. Packed with fiber and protein this is definitely a good for you soup.
No, not unless you burn it.
Instant Pot Split Pea Soup is a very hearty main entree soup. Serve this with some crusty bread or a salad. Follow it up with something light for dessert like Instant Pot Creme Brulee.
Storage & Reheating
Serve immediately, or store in an airtight container for up to one week. You can freeze the soup for up to six months. Thaw and reheat in microwave.
More soup & stew recipes
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Instant Pot Split Pea Soup
- 1 pound dried split peas no soaking required
- 1 onion diced
- 2 ribs celery sliced
- 2 carrots peeled and sliced
- 5 red potatoes cut into one-inch cubes
- 6 cups chicken broth I used unsalted
- 1 ½ cups diced cooked ham can use a ham bone or bacon instead
- 4 garlic gloves smashed or minced
- 1 teaspoon pepper
- 2 bay leaves
- 1 tablespoon parsley fresh or dried
- 1 teaspoon thyme fresh or dried
- salt to taste
- Preheat Instant Pot on saute mode. Add a small amount of oil to pot. Add in onion, celery, and carrot. Saute for three minutes.
- Add in garlic and saute 30 seconds or until fragrant.
- Add in seasonings, ham, chicken broth, and dried peas.
- Cut potatoes and add to pot. Be sure there is enough broth to cover all ingredients.
- Seal the lid and cook on high pressure for 15 minutes then follow with a quick release.
- Serve immediately, or store in an airtight container for up to three months. Can be frozen for up to six months. Thaw to eat and reheat in microwave.
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