Instant Pot Split Pea and Ham Soup
There is something so comforting about a big bowl of split pea and ham soup, especially when it comes together easily in the Instant Pot. This recipe has become a reader favorite because it delivers rich flavor, a thick hearty texture, and that slow cooked taste without standing over the stove all day. It is cozy, filling, and perfect for chilly nights, meal prep, or when you have leftover ham to use up.
Instant Pot Split Pea and Ham Soup
What makes this Instant Pot split pea and ham soup even better is how versatile it is. If you love classic comfort food, this one hits the spot, and it pairs perfectly with homemade bread, a simple salad, or one of your favorite easy dinners. You can even serve it alongside other cozy soup recipes on the site or link it with comfort meals like your favorite Instant Pot soups, slow cooker recipes, or hearty winter dinners for an easy meal plan.
This soup is well rated for a reason. The peas cook down beautifully, the ham adds a savory smoky flavor, and the bacon gives it that extra depth that makes people go back for seconds. It is simple, satisfying, and one of those recipes you will want to save and make again.
What You Will Love About This Recipe
• It is made entirely in the Instant Pot for easy prep and cleanup
• The soup is thick, hearty, and incredibly filling
• It is a great way to use leftover ham
• Packed with classic comforting flavors
• Perfect for meal prep and reheats well
• Naturally gluten free
• Well rated and loved by readers
Ingredients
- 1 tablespoon of olive oil
- 4 slices of bacon, chopped
- 1 pound of ham steak, cut into ½ inch chunks
- 1 medium onion, chopped
- 3 garlic cloves, minced
- ½ tablespoon of dried oregano
- 3 sprigs of thyme
- 2 bay leaves
- 2 carrots, peeled and cut into ½ inch chunks
- 7 cups of chicken broth
- 1 pound of dried split peas, that have been rinsed
- Salt and pepper to taste
Instructions
- In an Instant Pot, press the saute mode.. Heat oil and add in bacon. Cook bacon and then add in onion and cook until softened, about 3 minutes.
- Add in garlic, ham, carrots, oregano, thyme, and bay leaves. Cook an additional 5 minutes.
- At this point the timer for the Instant Pot should be off, if not, press the cancel button.
- Next, add in broth and peas. Mix well to combine ingredients. Place lid on Instant Pot and set valve to sealing.
- On manual mode, press high pressure and set the timer to 20 minutes.
- Once timer is off, hit cancel and allow to naturally release for 10 minutes before switching the valve to quick release.
- Open lid when the pressure valve has dropped, stir gently and add in salt and pepper to taste.
Tips & Tricks
Rinse the split peas well before adding them to the Instant Pot to remove excess starch and help prevent foaming.
If you like a thicker soup, let it sit for a few minutes after cooking. It will continue to thicken as it cools.
For a smoother texture, you can lightly blend a small portion of the soup and stir it back in.
Taste and adjust seasoning at the end. Ham and bacon can vary in saltiness, so wait before adding extra salt.
This soup stores beautifully and tastes even better the next day.
Do I need to soak split peas before cooking
No soaking is needed. Just rinse them well and they are ready to use.
Can I use chicken broth instead of vegetable broth
Yes. Chicken broth works great and adds even more savory flavor.
Can I make this without bacon
Yes. You can skip the bacon, but it does add depth and richness to the soup.
How long does this soup last in the fridge
Stored in an airtight container, it will last up to four days.
Can I freeze split pea and ham soup
Yes. Let it cool completely, then freeze for up to three months. Thaw and reheat gently on the stove or in the microwave.
Have you ever made a homemade split pea and ham soup?
Love soups? Give my Instant Pot Crack Chicken Noodle Soup a try!!
Instant Pot Split Pea and Ham Soup
Delicious Instant Pot Split Pea and Ham Soup is the exact reason you should have an instant pot. This incredibly amazing soup is done in less than 45 minutes start to finish.
Ingredients
- 1 tablespoon of olive oil
- 4 slices of bacon, chopped
- 1 pound of ham steak, cut into ½ inch chunks
- 1 medium onion, chopped
- 3 garlic cloves, minced
- ½ tablespoon of dried oregano
- 3 sprigs of thyme
- 2 bay leaves
- 2 carrots, peeled and cut into ½ inch chunks
- 7 cups of chicken broth
- 1 pound of dried split peas, that have been rinsed
- Salt and pepper to taste
Instructions
- In an Instant Pot, press the saute mode.. Heat oil and add in bacon. Cook bacon and then add in onion and cook until softened, about 3 minutes.
- Add in garlic, ham, carrots, oregano, thyme, and bay leaves. Cook an additional 5 minutes.
- At this point the timer for the Instant Pot should be off, if not, press the cancel button.
- Next, add in broth and peas. Mix well to combine ingredients. Place lid on Instant Pot and set valve to sealing.
- On manual mode, press high pressure and set the timer to 20 minutes.
- Once timer is off, hit cancel and allow to naturally release for 10 minutes before switching the valve to quick release.
- Open lid when the pressure valve has dropped, stir gently and add in salt and pepper to taste.
Notes
Serves 8-12 (depending if it’s an appetizer or a meal)
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 203Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 36mgSodium: 1670mgCarbohydrates: 16gFiber: 5gSugar: 4gProtein: 20g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
Carrots?
yes, my stepfather always used carrots in his pea soup. You can definitely eliminate them if you prefer. I think the results will be equally delicious. 🙂
This was terrific!!! I added…it would not be a recipe if I didn’t! I added about 1/2 tsp crushed red pepper, used kielbasa instead of ham and after taking the lid off, I added about 1/4 cup of cream. Everyone took seconds it was great! TY!!
I made this with the broth left over from my corned beef that I also made in the instant pot. It was amazing!