Close up front shot of a bowl of Instant Pot Split Pea Soup with parsley and bacon
Instant Pot Split Pea Soup {Slow Cooker + Stovetop}
Prep Time
10 mins
Cook Time
40 mins
Resting Time (in Instant Pot)
10 mins
Total Time
1 hr
 

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
Servings: 8 cups
Calories: 144.7 kcal
Author: Blair
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:
  1. 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.
  2. Add the ham hocks (or ham bone, if using), split peas, broth, bay leaf, thyme, oregano, basil and pepper.
  3. 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.
  4. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure.
  5. Stir well to combine. Remove the bay leaf (and ham bone or ham hocks, if using). Season with salt and pepper, to taste.
  6. The soup will thicken as it cools, so thin with extra broth or water, if necessary.
SLOW COOKER METHOD:
  1. 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).
  2. Remove the bay leaf (and ham bone or ham hocks, if using). Season with salt and pepper, to taste.
  3. The soup will thicken as it cools, so thin with extra broth or water, if necessary.
STOVETOP METHOD:
  1. 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.
  2. 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).
  3. Remove the bay leaf (and ham bone or ham hocks, if using). Season with salt and pepper, to taste.
  4. The soup will thicken as it cools, so thin with extra broth or water, if necessary.
Recipe 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.

Nutrition Facts
Instant Pot Split Pea Soup {Slow Cooker + Stovetop}
Amount Per Serving (1 cup)
Calories 144.7 Calories from Fat 1
% Daily Value*
Fat 0.1g0%
Polyunsaturated Fat 0.1g
Sodium 395.7mg17%
Potassium 140.6mg4%
Carbohydrates 34.3g11%
Fiber 13.5g56%
Sugar 3g3%
Protein 13.6g27%
* Percent Daily Values are based on a 2000 calorie diet.