Get ready for pure cozy comfort with my Best Instant Pot Split Pea Soup. This recipe delivers hearty, wholesome flavor in a fraction of the stovetop time, thanks to the Instant Pot magic. Creamy split peas melt into a rich, savory base with tender carrots, celery, and smoky ham (or a delicious vegetarian twist if you prefer), finished off with vibrant herbs. It’s our family’s trick for transforming simple pantry staples into a satisfying, stick-to-your-ribs bowl that’s as nourishing as it is delicious.
Ingredients You’ll Need
The beauty of Best Instant Pot Split Pea Soup is in its humble, pantry-friendly ingredients. Each item adds something important—whether that’s earthy body, a mellow sweetness, or a savory kick—building a soup that tastes like it simmered all day.
- 1 pound dried green split peas, rinsed and picked over: Provides the creamy, hearty base and essential substance for the soup.
- 1 tablespoon olive oil: Adds richness and helps soften the veggies while sautéing.
- 1 medium yellow onion, diced: Brings subtle sweetness and savory depth.
- 2 cloves garlic, minced: Infuses aromatic flavor and warmth.
- 3 medium carrots, diced: Deliver sweetness and a pop of color.
- 2 celery stalks, diced: Lends savory, aromatic notes and a touch of crunch.
- 1 ham bone or 1 cup diced cooked ham (optional): Adds smoky flavor and makes the soup extra hearty (skip for vegetarian version).
- 1 teaspoon dried thyme: Herbaceous and earthy, ties all the flavors together.
- 1 teaspoon dried oregano: Brings a gentle, peppery hint that’s classic in split pea soup.
- 1 bay leaf: Adds subtle background aroma—don’t forget to take it out before serving!
- 6 cups low-sodium chicken or vegetable broth: Forms the flavorful liquid base; low-sodium lets you control saltiness.
- 1/2 teaspoon salt: Enhances all the flavors—adjust to your own taste.
- 1/4 teaspoon black pepper: Balances the earthiness with gentle heat.
- Chopped fresh parsley for garnish: Brightens every bowl with fresh, herby color right before serving.
How to Make Best Instant Pot Split Pea Soup
Step 1: Sauté the Vegetables
Start by selecting the sauté function on your Instant Pot and pouring in the olive oil. When it’s shimmering, toss in the diced onion, carrots, and celery. Let them cook, stirring occasionally, for about 4-5 minutes until they begin to soften and their aroma fills your kitchen—it’s the foundation of rich, homemade flavor.
Step 2: Add Garlic
Sprinkle in the minced garlic and give everything a quick stir. Sauté for another minute just until the garlic is fragrant but not brown. This little step gives the Best Instant Pot Split Pea Soup its warm, rounded base.
Step 3: Load Up the Pot
Add the split peas, dried thyme, oregano, bay leaf, your ham bone or diced ham (if using), broth, salt, and black pepper directly to the pot. Stir everything thoroughly to make sure the peas and seasonings are evenly distributed. You’ll see a lovely medley that hints at how delicious the finished soup will be.
Step 4: Pressure Cook
Cancel the sauté mode, then secure the Instant Pot lid and set the valve to sealing. Cook on Manual or Pressure Cook (high pressure) for 15 minutes. The Instant Pot will take a few extra minutes to build up pressure before the timer starts. This is where the magic happens, melding all the flavors into a thick, creamy soup without hours of babysitting.
Step 5: Natural Release and Stir
After the 15 minutes are up, let the pressure release naturally for 10 minutes (use the timer if you need!). Carefully quick-release any remaining pressure. Remove the lid, fish out the bay leaf and ham bone (if used), and shred any tender meat from the bone, returning it to the soup for even more flavor. Stir the soup, watching it transform into a thick, velvety bowl that only gets better as it sits.
Step 6: Garnish and Serve
Right before serving, sprinkle with chopped fresh parsley. This simple touch wakes up the flavors and adds a pop of vibrant color, making each bowl as gorgeous as it is comforting.
How to Serve Best Instant Pot Split Pea Soup
Garnishes
The perfect garnish takes Best Instant Pot Split Pea Soup from comforting to company-worthy. Classic chopped fresh parsley is my favorite, but you can also try a swirl of Greek yogurt, a scattering of homemade croutons, or a sprinkle of sharp cheddar cheese to add another layer of flavor and texture.
Side Dishes
Bread is a must! Warm, crusty sourdough or garlic toast make wonderful companions for dipping and soaking up every drop. A simple green salad with citrusy vinaigrette adds freshness and balance, while a side of roasted veggies rounds out this meal for larger gatherings.
Creative Ways to Present
For a fun twist, serve Best Instant Pot Split Pea Soup in individual bread bowls for an edible vessel with irresistible rustic charm. Small mason jars make adorable appetizers at picnics, while shot glasses turn the soup into a passed party starter. Let your creativity shine for any occasion!
Make Ahead and Storage
Storing Leftovers
Leftover Best Instant Pot Split Pea Soup keeps beautifully. Let the soup cool completely, then store it in airtight containers in the fridge. It stays delicious and safe to eat for up to 4 days, making it a meal-prep winner.
Freezing
This soup is a dream in the freezer! Ladle cooled soup into freezer-safe containers or bags (leave a little room for expansion) and store for up to 3 months. Thaw in the refrigerator overnight before reheating, and get ready for grab-and-go comfort whenever you’re in the mood for something hearty and homemade.
Reheating
To reheat, simply transfer the soup to a pot and warm gently over medium heat, stirring occasionally. The soup will thicken as it sits, so add a splash of broth or water to loosen it to your preferred consistency. Microwave reheating works too—just cover loosely and stir halfway through for even heating.
FAQs
Do I need to soak split peas before cooking in the Instant Pot?
Nope! That’s part of what makes Best Instant Pot Split Pea Soup such a lifesaver. Split peas cook up wonderfully tender without soaking when pressure-cooked, saving you loads of prep time.
How do I make this soup vegetarian or vegan?
This recipe is super easy to adapt. Simply omit the ham and use vegetable broth. For that smoky flavor, stir in a half teaspoon of smoked paprika—your Best Instant Pot Split Pea Soup will still be rich and deeply flavored without meat.
Why does my split pea soup get so thick after cooling?
Split peas are starch powerhouses and love to soak up broth as they cool, which thickens the soup. When reheating leftovers, just add a little extra broth or water and stir to reach your favorite texture.
Can I use yellow split peas instead of green?
Absolutely! Yellow split peas will cook the same way and offer a slightly more delicate flavor and a golden hue. Feel free to swap them in for a fun variation on the Best Instant Pot Split Pea Soup.
What if I don’t have a ham bone—can I still make it?
Of course! Use diced cooked ham for flavor or skip the meat entirely for a vegetarian version. No matter what, you’ll get a delicious, deeply satisfying soup that everyone can enjoy.
Final Thoughts
If you’re craving something hearty, comforting, and surprisingly easy, give the Best Instant Pot Split Pea Soup a try. I promise, with every spoonful you’ll taste the kind of home-cooked magic that brings family and friends back for seconds—so don’t be surprised if this one quickly becomes your go-to favorite, too!
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Best Instant Pot Split Pea Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Instant Pot Split Pea Soup is a comforting and hearty dish that’s perfect for a chilly day. Packed with nutritious ingredients and flavorful herbs, it’s a satisfying meal that’s easy to make in your pressure cooker.
Ingredients
Main Ingredients:
- 1 pound dried green split peas, rinsed and picked over
Additional Ingredients:
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, diced
- 2 celery stalks, diced
- 1 ham bone or 1 cup diced cooked ham (optional for non-vegetarian version)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 6 cups low-sodium chicken or vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Chopped fresh parsley for garnish
Instructions
- Sauté Vegetables: Set the Instant Pot to sauté mode and add olive oil. Cook onion, carrots, and celery until softened. Stir in garlic.
- Add Ingredients: Add split peas, thyme, oregano, bay leaf, ham bone or ham, broth, salt, and pepper. Stir well.
- Cook: Cancel sauté mode, secure lid, and cook on High for 15 minutes. Allow natural pressure release for 10 minutes, then quick release. Remove bay leaf and ham bone, shred meat, and return to soup.
- Thicken and Serve: Stir soup to thicken. Garnish with parsley and serve hot.
Notes
- For a vegetarian version, omit ham and use vegetable broth.
- Add smoked paprika for a smoky flavor if skipping ham.
- Soup thickens as it cools; add extra broth or water when reheating if needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes (plus pressure build and release time)
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 6g
- Sodium: 550mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 15g
- Protein: 17g
- Cholesterol: 15mg
