Hearty Instant Pot Split Pea Soup with Ham

The aroma of earthy peas and smoked ham throughout the room is pure comfort. I recall a drizzly Tuesday when I craved something hearty but couldn't face standing by the stove for three hours. I wanted that intense, savory depth without the tedious wait of a standard pot.

Switching to a pressure cooker was a game changer. I once believed a long, slow bubble was the only way to get the peas to dissolve into a creamy broth, but this technique achieves the same result in much less time.

The result is a thick, satisfying dish thickened by the natural starches in the potatoes and peas. It's a soul warming staple that fills your home with the scent of a rustic country cottage.

Why You'll Love Instant Pot Split Pea Soup

I've found that the magic here is all about how the pressure cooker handles the legumes. Instead of waiting for the water to slowly seep in, the pressure forces the liquid into the heart of the pea, making them soften and burst much faster.

Rapid Starch Release: The high heat and pressure break down the cell walls of the split peas quickly. This releases the natural starches, which thickens the broth into a rich consistency without needing flour or cream.

Deep Flavor Infusion: Because the lid is sealed tight, the smoky aroma from the ham and the earthiness of the thyme don't evaporate. They stay locked in the pot, pushing those flavors deep into the potatoes and peas.

No Soak Convenience: You don't need to soak these peas overnight. The pressure cooker handles the dried legumes in one go, which is a lifesaver when you realize at 5 PM that you want soup for dinner.

Essential Recipe Specs

For those who like the numbers, this recipe is designed for a standard 6 quart or 8 quart electric pressure cooker. It's a high protein, high fiber meal that satisfies a crowd without requiring a ton of cleanup.

The cooking time is a strict 20 minutes under high pressure. I've tried shorter times, but the peas stay too whole. Twenty minutes is the sweet spot where they begin to dissolve into that signature thick base.

The total time from the moment you start chopping to the moment you serve is about 45 minutes. Most of that is passive time while the pot does the heavy lifting.

Ingredients You Will Need

I prefer using a mix of fresh aromatics and smoked meats to build layers of flavor. Don't be afraid to use a bit more black pepper than usual, as it cuts through the richness of the ham.

• 2 tbsp (28g) unsalted butter Why this? Sautéing in butter adds a rich, nutty base.
• 1 medium (150g) yellow onion, diced Why this? Provides a foundational sweetness.
• 2 medium (120g) carrots, diced Why this? Adds color and a touch of sweetness.
• 2 stalks (60g) celery, diced Why this? Brings a salty, herbal note.
• 3 cloves (9g) garlic, minced Why this? Essential for aromatic depth.
• 1 tsp (2g) dried thyme Why this? Pairs perfectly with earthy peas.
• 1 lb (450g) dried green split peas, rinsed and picked through Why this? The star of the show for texture.
• 1 large (200g) Russet potato, peeled and cubed Why this? Breaks down to thicken the soup.
• 2 bay leaves Why this? Adds a subtle floral background note.
• ½ tsp (1g) smoked paprika Why this? Boosts the smokiness of the ham.
• 1 lb (450g) smoked ham, diced Why this? Provides the primary savory punch.
• 6 cups (1.4L) low sodium chicken broth Why this? Controls the salt levels.
• ½ cup (120ml) water Why this? Balances the thickness.
• salt to taste
• black pepper to taste

The Right Equipment

This recipe is straightforward to prepare with basic equipment. The only specialized tool you'll need is a standard electric pressure cooker. I personally use a KitchenAid immersion blender for the finishing touch, though a regular whisk works just as well.

A sturdy wooden spoon is ideal for deglazing the pot, as it can scrape up the flavorful browned bits from the stainless steel without leaving scratches.

I also recommend a fine mesh strainer for rinsing the peas. It is a quick step that ensures no stray pebbles or dust end up in your soup.

From Prep to Plate

Let's dive into the cooking. Stay mindful of the scents wafting from the pot, as they'll guide you on when to move forward.

Sautéing the Aromatics

Switch the Instant Pot to Sauté mode. Melt the butter, then stir in the diced onion, carrots, and celery. Cook for 5–7 minutes until the onions have softened and smell sweet.

Mix in the minced garlic and dried thyme. Sauté for another 60 seconds until the garlic is aromatic but hasn't browned.

Pressure Cooking the Base

Pour in a small amount of broth and scrape the pot's bottom with a spoon. This clears away any stuck bits to prevent the "Burn" warning.

Add the rinsed split peas, diced potatoes, bay leaves, smoked paprika, and smoked ham. Pour in the remaining broth and water. Lock the lid and select Manual/Pressure Cook on High for 20 minutes.

Finishing for Texture

Let the pressure release naturally for 10 minutes before venting the remainder. Remove the bay leaves.

For a creamier consistency, pulse the mixture 3-4 times with an immersion blender. I prefer leaving some chunks of ham and potato for a bit of heartiness. Stir in a final pinch of salt and black pepper to taste.

Chef Note: If the soup is too thick after opening, simply stir in an extra half cup of hot broth or water until it reaches your ideal consistency.

Pro Tips and Pitfalls

Cooking with pressure can be intimidating at first. I've had my fair share of "Burn" warnings in the past, but it's usually just a matter of how you treat the bottom of the pot.

Fixing the Burn Signal

This usually happens if the peas or browned bits are stuck to the bottom. Always deglaze thoroughly after sautéing. If you get the signal, quick release the pressure, stir the bottom vigorously, and add a bit more liquid before restarting.

Balancing Too Much Salt

Since smoked ham and chicken broth both carry a lot of sodium, it's easy to overdo it. I always wait until the very end to add extra salt. If it's too salty, stir in a bit more water or add a squeeze of lemon juice to brighten and balance the flavor.

Adjusting Consistency

Split peas vary by brand and age, so some thicken more than others. If it's too thin, let it simmer on Sauté mode for 5 minutes with the lid off. If it's like a paste, just thin it out with a bit of water.

For other hearty meals that satisfy that same craving for comfort, you might like my homemade tamales recipe which is another great way to use pork.

Serving and Presentation

This is a rustic dish, so it doesn't need much fancy plating. I love serving it in a wide, shallow bowl with a swirl of olive oil or a dollop of Greek yogurt on top.

A side of crusty sourdough bread is almost mandatory here. The bread is perfect for soaking up every last drop of the thick broth. If you want a bit of freshness to balance the smoke, try serving this with frozen green beans that have been charred in a pan.

Garnish with a sprinkle of fresh parsley or chives. The green pop of color makes the earthy tones of the soup look much more inviting.

Storage and Zero Waste

You'll find this soup tastes even better the following day, as the flavors deepen and the consistency becomes more unified.

Store the leftovers in a tightly closed jar or bowl in the fridge for as long as 4 days. Since it tends to thicken during chilling, simply mix in a tablespoon of broth or water when reheating to restore its original texture.

For long term storage, transfer it to freezer safe bags or tubs; it will remain good for roughly 3 months. Let it thaw in the refrigerator overnight, then warm it through on the stove over medium heat.

To minimize waste, don't throw away the ham bone if you used one instead of diced ham. Simmer it with water and vegetable scraps for an additional 4 hours to produce a hearty stock for other dishes.

Easy Ways to Vary it

For those seeking a vegetarian option, substitute the ham with a combination of smoked paprika and one tablespoon of liquid smoke or soy sauce. This ensures you get that savory "meaty" depth without using animal products.

To add a nutritional boost, fold in a handful of kale or fresh spinach at the very end. The remaining heat will wilt the greens in roughly 60 seconds.

If you're dealing with Thanksgiving leftovers, a leftover ham bone works wonderfully here. Simply use the bone instead of the diced ham and cook for the same length of time, then shred the meat back into the pot before serving.

And there you have it a proper Instant Pot Split Pea Soup. It's a simple, hearty meal that takes the effort out of cooking. Once you've tried the pressure cooker method, you likely won't return to the stovetop.

Critical Sodium Levels