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Instant Pot Split Pea Soup Recipe

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★★★★★

4.6 from 80 reviews

This comforting Instant Pot Split Pea Soup features tender green split peas, aromatic vegetables, and smoky ham bone, cooked quickly to a creamy texture in a pressure cooker. It’s a hearty, protein-rich soup perfect for chilly days that requires minimal hands-on time and maximizes flavor with simple ingredients.

Ingredients

Scale

Soup Base

  • 1 pound (454g) green split peas
  • 1 (2lb) ham bone or smoked pork hock
  • 2 tablespoons (28g) unsalted butter or olive oil
  • 1 (220g) medium onion, diced
  • 6 cloves (24g) garlic, minced
  • A pinch dried thyme
  • 2 bay leaves (0.4g)
  • 2 (410g) carrots, chopped
  • 1 rib (75g) celery, chopped
  • 6 cups (1.5L) unsalted chicken stock

Instructions

  1. Saute Onions, Herbs, Veggies: Press the “Saute” button on the Instant Pot and select the “Sauté More” function until the display shows HOT. Add 2 tablespoons of unsalted butter or olive oil to the pot, then quickly add the diced onions to prevent burning. Season with a pinch of salt. Sauté the onions until softened, about 2 minutes. Add the minced garlic, dried thyme, and bay leaves, cooking for another minute. Then add the chopped carrots and celery, sautéing another minute to develop flavor.
  2. Deglaze Instant Pot: Pour in ½ cup (125ml) of unsalted chicken stock and thoroughly deglaze the bottom of the pot by scraping the browned bits with a wooden spoon to prevent sticking and enrich the soup’s flavor.
  3. Pressure Cook Split Pea Soup: Add the green split peas and the ham bone or smoked pork hock into the pot. Pour in the remaining 5½ cups (1375ml) of chicken stock, ensuring all split peas are submerged. Close the lid with the venting knob in the sealing position. Pressure cook on high pressure for 15 minutes, then let the pressure release naturally for 10 minutes.
  4. Season, Thicken, Serve: After cooking, carefully remove the ham bone or pork hock and set aside. Stir the soup to combine; it will thicken as it cools slightly. Taste and adjust seasoning with salt as needed—typically about 2 large pinches of kosher salt. If using a smoked pork hock, shred the meat and either stir it back into the soup or use it for sandwiches. Serve the soup warm as a hearty meal or alongside your favorite main dishes.

Notes

  • Using a smoked pork hock gives the soup a rich, smoky flavor; alternatively, a ham bone works great for a milder taste.
  • Deglazing the pot prevents the Instant Pot from burning and adds depth to the soup flavor.
  • Natural pressure release ensures the peas finish cooking gently for optimal texture.
  • Leftover meat can be repurposed for sandwiches or added back into the soup for extra protein.
  • Add more or less chicken stock depending on preferred soup thickness.
  • This soup freezes well for up to 3 months.

Keywords: Instant Pot split pea soup, ham bone soup, pressure cooker soup, green split peas, hearty soup

Find it online: https://nataliereeve.com/instant-pot-split-pea-soup-recipe/