Instant Pot split pea soup made with smoked ham and yellow split peas. An easy pressure cooker recipe, perfect for weeknight dinner. Top with pancetta or parmesan for extra flavor!
This soup only takes 10 minutes to prep and 20 minutes to cook. It’s hearty and filling and the ingredients can be adjusted to your liking.
If Instant Pot split pea soup is not your thing, you might like to try these soups:
- Instant Pot Borscht
- Instant Pot Chicken Lentil Soup
- Instant Pot Creamy Tortellini Soup
- Instant Pot Chicken Gnocchi Soup
- Instant Pot Minestrone Soup
Do split peas need to be soaked before cooking?
No, they don’t need to be soaked at all. Just rinse them under running water and they are good to go.
What kind of split pea should I use to make Instant Pot split pea soup?
There are 2 varieties on the market: A green and yellow. You can use either of them as they are similar in terms of cooking time and nutritional content (this article explains it in detail: The difference between yellow and green split peas).
How to make split pea soup in an Instant Pot?
I start with sautéing finely chopped onion, carrot and diced smoked ham. This takes about 5 minutes in my Instant Pot. Then turn off the saute function and add split peas, stock, water, pepper and mustard.
Close the lid, lock it, press MANUAL (high pressure cooking) and set the timer to 14 minutes. When the pressure cooking is finished, wait about 5 minutes before you release the pressure manually.
Taste the soup and season with salt (if needed) and pepper. Serve warm with fried bacon/pancetta pieces, Parmesan, fresh parsley, .…
Tips for making Instant Pot split pea soup
- If you prefer this soup creamy or pureed, I suggest adding the cooked ham after the cooking has been finished and you have pureed your soup.
- If you like it thicker, add more split peas (½ – 1 cup should be plenty).
- I used chicken stock to make this Instant Pot split pea soup. You can use vegetable stock instead (or stock cubes).
- Add salt at the very end after you have tasted the soup as every stock might contain a different level of sodium.
- Keep any leftovers in the fridge. It usually thickens and might taste saltier the following day so I make sure not to over-season it.
- Oil can be substituted with real butter.
What can you use instead of ham?
I used German smoked ham to make this pressure cooker split pea soup but there are so many options. You can use ribs, leftover ham bone, pancetta (I recommend frying it in a skillet and add it to the soup after it has been cooked), kielbasa, ….
- Fried pancetta/bacon
- Fresh parsley
- Dried marjoram (only a little per portion)
- Chili flakes (if you like it spicy)
- Sour cream
Note that some topping/ingredients may be saltier than others so always add less salt at the beginning and season at the very end.
I have more Easy Instant Pot Recipes on the blog in case you are looking for some inspiration!
Or maybe you just purchased air fry and looking for easy air fryer recipes:
We love quick dinners and Air Fryer Chicken Thighs fall into that category. Ready in 20 minutes from start to finish, this is definitely one of our favorite weeknight dinners.
And if you are looking for a tasty dessert, why not try Air Fryer Maple Pecan Hand Pies? They are pretty addictive!
Instant Pot Split Pea Soup
- 1 tablespoon Oil
- 1 Medium Onion , finely chopped
- 1 Large Carrot , diced
- 1½ cup Ham , diced (300 grams)
- 1 cup Split Peas (220 grams)
- 3 cups Chicken Stock
- 1 cup Water
- 1 tablespoon Mustard
- Salt and Black Pepper to Taste
- Grated Parmesan Cheese (optional topping)
- Fried Bacon (optional topping)
- Turn on your instant pot. Press the SAUTE button and pour in oil. Add finely chopped onion, carrot and diced ham. Saute for 5 minutes. Turn off the SAUTE function.
- Pour in stock, water and add split peas and mustard. Close the lid and lock it into its position. Turn the steam valve to SEALING. Press MANUAL (high pressure cooking) and adjust time to 14 minutes.
- When the pressure cooking is finished, wait 5 minutes before you release the pressure manually. Taste and season with salt (if needed) and pepper.
- Serve warm topped with pancetta, croutons, Parmesan, parsley, sour cream ….
- This recipe was developed in a 6-quart/6-liter instant pot.
- The overall time does not include time needed for the pot to come to its pressure (for this recipe count with about 10 minutes) nor the time needed to release its pressure (5 or more minutes).
- Oil – I used olive oil but sunflower, vegetable oil or real butter (unsalted) are also fine to use.
- Ham can be substituted with ribs, pancetta, bacon, ham bone, .…
- Make sure to season the soup at the very end as every stock has a different sodium level. If you add salt at the beginning, you might end up with soup that is way too salty.
- Cooked ham or fried pancetta can be stirred into the soup after it’s been cooked.
- For more tips and detailed information check the whole post.