Split pea soup has long been one of my favorite comfort meals: rich, hearty, and full of flavor, especially when simmered with a smoky ham hock or a leftover ham bone. Using an Instant Pot delivers that slow-cooked depth in a fraction of the time while producing tender split peas and a thick, satisfying texture.
I’ve made this soup many times on the stovetop, but pressure cooking consistently locks in flavor and gives excellent results without constant stirring. If you haven’t tried this method yet, you’re in for a treat.
This recipe was first posted in September 2016 and has been fully updated with new photos and helpful tips.
If you enjoy homemade soups made from fresh ingredients, try other favorites like Fresh Beet Soup or Winter Minestrone for more seasonal, comforting options.
What Makes This Soup So Good?
There are many ways to prepare split pea soup, but a few techniques consistently improve the final result.
- Ham hocks or a leftover ham bone add deep flavor – The smoky, meaty notes create a rich broth that seasons the peas and vegetables perfectly. Using frozen ham hocks is fine; they’ll break down and release flavor as they cook.
- Pressure cooking yields the best consistency – The high pressure helps the peas soften and partially dissolve, producing a naturally thick and creamy soup without extra blending. If you prefer a very smooth texture, you can mash or blend part of the batch.
- Fresh thyme enhances the flavor – Fresh thyme brings a bright herbal note that complements the smoky ham. Dried thyme works in a pinch, but fresh is preferable for the best aroma.
Exact ingredient amounts and scaling options are listed in the recipe card below.
How to Make Instant Pot Split Pea Soup
The process is straightforward and breaks down into a few simple steps. Refer to the recipe card for precise measurements, but here’s the general approach:
1. Pressure cook the ham hocks – Place ham hocks and water in the Instant Pot. Whether thawed or frozen, cook on high pressure for about 30 minutes to develop a rich, flavorful broth.
2. Add the vegetables and split peas – Remove the ham hocks, then add split peas, onion, carrot, celery, and thyme to the broth. Cook on high pressure for about 10 minutes.
3. Shred the ham – While the peas cook, remove meat from the ham hocks and discard bones and excess fat.
4. Finish and serve – Stir the soup; it will thicken as the peas break down. For an even creamier texture, mash some of the peas or use an immersion blender. Stir the shredded ham back in and serve warm.
Tips for the Best Split Pea Soup
I developed this Instant Pot version after years of making split pea soup on the stovetop. The pressure cooker makes the process easier and more reliable. Here are some tips I’ve learned:
- Choose the right split peas – Green split peas are traditional and robust in flavor; yellow split peas are milder but work well too. Rinse and pick through the peas to remove any debris before cooking.
- Let the pressure release naturally – Allowing a natural release helps the peas finish softening gently and produces a smoother texture.
- Meatless smoky option – If you want the smoky character without ham, add a pinch of smoked paprika or a splash of liquid smoke to approximate that depth.
The Best Way to Serve This Soup
A bowl of split pea soup is a satisfying meal on its own, but a few simple sides elevate it:
- Crusty bread – Perfect for dipping and soaking up the broth.
- Side salad – A fresh, crisp salad brightens the meal and balances the soup’s richness.
- Grilled cheese – A classic, comforting pairing that complements the flavors and texture.
How to Store & Freeze Leftovers
This soup keeps and freezes very well, often tasting even better the next day.
- Refrigerate – Store in an airtight container for 3–4 days.
- Freeze – Cool to room temperature, portion into containers, and freeze for up to 3 months.
- Reheat gently – The soup thickens when chilled; add a little water or broth when reheating to reach your desired consistency.
Why the Instant Pot Works Best
Compared with stovetop methods, the Instant Pot reduces hands-on time while delivering deeper flavor and a reliably creamy texture. The closed environment concentrates the aroma, and you won’t need to stir constantly to prevent sticking. Once you try this approach, it’s hard to go back to the long, slow simmer.
Instant Pot Split Pea Soup Recipe
Ingredients
- 2-3 smoked ham hocks thawed or frozen
- 10 cups water
- 1 pound split peas dried
- 1 onion diced
- 2 carrots peeled and diced
- 2 ribs celery diced
- 4 tablespoons fresh thyme stems removed, or substitute 1 tablespoon dried thyme
Instructions
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Pressure cook ham: Place 2–3 smoked ham hocks in the pressure cooker and cover with 10 cups water. Seal the lid, bring to high pressure, and cook on high pressure for 30 minutes.
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Remove ham, add other ingredients: Quick-release the pressure, remove the ham hocks, and transfer them to a cutting board to cool. Add 1 pound split peas, 1 diced onion, 2 peeled and diced carrots, 2 diced celery ribs, and 4 tablespoons fresh thyme to the pot.
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Pressure cook soup: Seal the lid, bring back to high pressure, and cook on high pressure for 10 minutes. Allow the pressure to naturally release when done.
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Shred ham: While the peas cook, shred the meat from the ham hocks, discarding bones and excess fat.
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Optional – Mash or blend: The soup may look thin initially but will thicken as the peas dissolve. For a thicker, smoother soup, mash some of the peas with a potato masher, blend half the soup and combine, or use an immersion blender.
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Add ham to soup: Once the soup reaches the desired consistency, stir the shredded ham back in and serve warm.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.