Instant Pot Split Pea Soup {Slow Cooker + Stovetop}

A healthy and easy dinner recipe that warms and satisfies your body! This classic Instant Pot Split Pea Soup can be prepared in the slow cooker or on the stovetop, too! Make it with a smoked ham hock, leftover ham bone, diced ham or bacon for a simple and flavorful prep-ahead meal that reheats beautifully throughout the week.

Nothing says "comfort" like a steaming bowl of Instant Pot Split Pea Soup! If you don't have a pressure cooker, you can also make this classic recipe in the slow cooker or on your stovetop. I just love how quickly the Instant Pot works -- it's perfect for last-minute meals that taste like they've been slowly simmering all day!

What is Split Pea Soup?

No one knows exactly where Split Pea Soup originated, since this soup made from dried peas has been enjoyed in cultures around the world since antiquity. The Greeks and Romans were cultivating peas from about 500 to 400 BC, and vendors in the streets of Athens were selling hot pea soup (source).

In the United States, Split Pea Soup is typically a bit thinner than a regular pureed pea soup, and it includes visible bits and pieces of peas and ham. It has a mild, slightly-sweet, smokey taste that you will love!

How to make Split Pea Soup in an Instant Pot:

I'm going to show you how to make this soup in the Instant Pot, the recipe below includes instructions for the Crock Pot and stovetop as well. Pick whichever method works best for your kitchen -- either way, this is truly the best pea and ham soup recipe!

Ingredients:

• Smoked ham hocks, leftover ham bone, diced smoked ham, or bacon
• Onion
• Carrots
• Celery
• Garlic
• Dried green or yellow split peas
• Chicken broth
• Bay leaf
• Thyme, oregano, basil and black pepper

First, sauté the onion, carrots, celery and garlic in the pot (add the diced ham or bacon at this point, too -- if you're using them).

Add the split peas, broth, bay leaf, thyme, oregano, basil and pepper (and ham bone or ham hock, if using).

I prefer using smoked ham hocks to give the soup that classic smokey flavor. As I mention in the recipe below, you can use a leftover ham bone or just add diced ham or bacon, instead.

Should split peas be soaked?

No, you don't need to soak the dried split peas before using them in this recipe. Just rinse them in a colander and drain off any excess water.

Secure the lid on the pot and cook on HIGH pressure for 15 minutes. Allow the pot to sit undisturbed for 10 more minutes, and then release any remaining pressure. Give the soup a stir, season with salt and pepper (to taste), and ladle into bowls to serve!

What to use to garnish the Soup:

While this soup doesn't need a garnish, here are a few options to jazz up your individual bowls:

• Cooked, crumbled bacon
• Chopped fresh parsley
• Sour cream
• Croutons

What goes with Instant Pot Split Pea Soup?

Serve the soup with a crusty loaf of French baguette or other hearty bread. Add some robust, sharp cheese, if desired! For a Southern alternative, you can never go wrong with a side of cornbread.

If you're trying to pair wine with split pea soup, I recommend either a Chardonnay or a Sauvignon Blanc.

Is the soup healthy?

Yes! This soup is full of nutrients from the vegetables, it's high in fiber, gluten-free (but always check your specific packaging to be sure), and full of protein. Thanks to their high carbohydrate content, split peas are not typically considered a Keto-friendly, low-carb food.

Cook's Tips and Recipe Variations:

• This soup thickens as it cools (which is normal), so you may need to thin the leftovers with extra broth or water.
• Leftover soup will keep in the refrigerator for 3-4 days.
• Can I freeze Instant Pot Split Pea Soup? Yes! This is the perfect freezer-friendly meal! Just allow the soup to cool to room temperature, package in airtight containers, and freeze for up to 3 months.
• This recipe calls for 1 lb. of dried split peas, which is equal to about 2.25 cups of dry split peas.
• To make this Instant Pot Split Pea Soup with potatoes, add about 1 cup of unpeeled, diced red boiling potatoes to the Instant Pot at the same time that you add the split peas.
• For an Instant Pot Split Pea Soup recipe that's vegetarian and vegan, omit the ham, bacon, ham hocks or ham bone and use vegetable broth instead of chicken broth. If you want that smoky flavor, try adding a good dash of liquid smoke to the pot.
• How do you make the soup thicker? For a thicker soup, use just 5 cups of broth. For a thinner soup, you can increase the broth to 7 cups.
• How to season split pea soup: This recipe calls for a small amount of thyme, oregano, basil, pepper and bay leaf. These flavors are subtle, so feel free to adjust the amount of seasoning in your soup, omit some of the seasonings if you don't care for them, or add different herbs of your choice. I also haven't included any specified amount of salt in the recipe, because it's important to taste your soup and adjust accordingly. The salt needed in each pot of soup will vary greatly depending on whether you're using ham hocks, bacon, diced ham, or just vegetables!
• For a smoother texture, use a handheld stick blender or a regular blender to puree some of the soup at the end of cooking.

More Instant Pot soup recipes that you might enjoy:

• Lentil Soup
• Bean Soup
• Chicken Tortilla Soup
• Turkey Chili

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5 from 1 vote

Instant Pot Split Pea Soup {Slow Cooker + Stovetop}

A healthy and easy dinner recipe that warms and satisfies your body! This classic Instant Pot Split Pea Soup can be prepared in the slow cooker or on the stovetop, too.

Course Lunch or Dinner

Cuisine American

Keyword instant pot split pea soup, slow cooker split pea soup, split pea soup

Prep Time 10 minutes

Cook Time 40 minutes

Resting Time (in Instant Pot) 10 minutes

Total Time 1 hour

Servings 8 cups

Calories 144.7kcal

Author Blair Lonergan

Equipment

• Pressure Cooker

Ingredients

• 1 ½ lbs. smoked ham hocks (or use 2 cups diced, smoked ham; 8 slices bacon, chopped; or a leftover ham bone)
• 1 onion, diced
• 3 carrots, peeled and diced
• 2 celery ribs, diced
• 2 cloves garlic, minced
• 1 (16 ounce) package dried green or yellow split peas, rinsed and drained
• 6 cups reduced-sodium chicken broth (use 7 cups for a thinner soup)
• 1 bay leaf
• ½ teaspoon dried thyme
• ¼ teaspoon dried oregano
• ¼ teaspoon dried basil
• ¼ teaspoon black pepper
• Optional garnish: cooked, crumbled bacon; chopped fresh parsley; sour cream; croutons

Instructions

INSTANT POT METHOD:

• Turn on the “Sauté” function on the pressure cooker. Heat 1 tablespoon olive oil in the pot, and when the oil shimmers add the onion, carrots, celery and garlic (as well as the diced ham or bacon, if using). Sauté just until the onion is translucent (about 5-6 minutes). Turn off the pot.
• Add the ham hocks (or ham bone, if using), split peas, broth, bay leaf, thyme, oregano, basil and pepper.
• Secure the lid on the pot. Close the pressure-release valve. Select “Manual” and set the pot at “High” pressure for 15 minutes. It may take the pot up to 15 minutes to come to pressure and start cooking.
• At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure.
• Stir well to combine. Remove the bay leaf (and ham bone or ham hocks, if using). Season with salt and pepper, to taste.
• The soup will thicken as it cools, so thin with extra broth or water, if necessary.

SLOW COOKER METHOD:

• Place all ingredients in a slow cooker. Cover and cook on LOW for about 8 hours or on HIGH for about 4 hours (or until peas reach desired tenderness).
• Remove the bay leaf (and ham bone or ham hocks, if using). Season with salt and pepper, to taste.
• The soup will thicken as it cools, so thin with extra broth or water, if necessary.

STOVETOP METHOD:

• In a large soup pot, sauté onion, carrots, celery, garlic (and diced ham or bacon, if using) in 1 tablespoon olive oil over medium-high heat, just until the onion is translucent.
• Stir in ham hocks (or ham bone, if using), split peas, broth, bay leaf, thyme, oregano, basil and pepper. Bring to a boil. Reduce heat; simmer, covered, for about 1 hour (or until peas and vegetables are tender).
• Remove the bay leaf (and ham bone or ham hocks, if using). Season with salt and pepper, to taste.
• The soup will thicken as it cools, so thin with extra broth or water, if necessary.

Notes

Nutrition information provided below is just an estimate. The amount of soup that you prepare will vary depending on whether or not you're adding diced ham or bacon. The nutrition facts do not include any added ham or bacon, and they do not include any optional toppings.

• Leftover soup will keep in the refrigerator for 3-4 days.
• Can I freeze Instant Pot Split Pea Soup? Yes! This is the perfect freezer-friendly meal! Just allow the soup to cool to room temperature, package in airtight containers, and freeze for up to 3 months.
• This recipe calls for 1 lb. of dried split peas, which is equal to about 2.25 cups of dry split peas.
• To make this Instant Pot Split Pea Soup with potatoes, add about 1 cup of unpeeled, diced red boiling potatoes to the Instant Pot at the same time that you add the split peas.
• For an Instant Pot Split Pea Soup recipe that's vegetarian and vegan, omit the ham, bacon, ham hocks or ham bone and use vegetable broth instead of chicken broth. If you want that smoky flavor, try adding a good dash of liquid smoke to the pot.
• How do you make the soup thicker? For a thicker soup, use just 5 cups of broth. For a thinner soup, you can increase the broth to 7 cups.
• How to season split pea soup: This recipe calls for a small amount of thyme, oregano, basil, pepper and bay leaf. These flavors are subtle, so feel free to adjust the amount of seasoning in your soup, omit some of the seasonings if you don't care for them, or add different herbs of your choice. I also haven't included any specified amount of salt in the recipe, because it's important to taste your soup and adjust accordingly. The salt needed in each pot of soup will vary greatly depending on whether you're using ham hocks, bacon, diced ham, or just vegetables!
• For a smoother texture, use a handheld stick blender or a regular blender to puree some of the soup at the end of cooking.

Nutrition

Serving: 1cup | Calories: 144.7kcal | Carbohydrates: 34.3g | Protein: 13.6g | Fat: 0.1g | Polyunsaturated Fat: 0.1g | Sodium: 395.7mg | Potassium: 140.6mg | Fiber: 13.5g | Sugar: 3g