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Split pea soup has always been one of my go-to comfort foods. It’s rich, hearty, and packed with flavor, especially when made with a smoky ham hock or leftover ham bone. With the Instant Pot, you get the same slow-simmered taste in a fraction of the time.
I’ve made split pea soup plenty of times on the stovetop, but pressure cooking locks in the flavor and gives you perfectly tender split peas without needing to babysit a pot for hours. If you’ve never made it this way before, I can’t wait for you to try it.
This recipe was first posted in September 2016 but has been completely updated with new photos and helpful tips. Enjoy!
If you love homemade soup made with fresh ingredients, be sure to check out my Fresh Beet Soup and my hearty Winter Minestrone Soup.
What Makes This Soup So Good?
There are a lot of ways to make split pea soup, but after testing different methods, I’ve found that a few things make a huge difference.
- Ham hocks or a leftover ham bone add deep flavor – The meaty, smoky ham creates a rich broth that seasons the soup perfectly. Even easier, you can start with ham hocks that are frozen solid. Some other great recipes that take this same approach are my Ham Bean Soup, Instant Pot Black Eyed Peas, and my Navy Bean Soup.
- Pressure cooking gets the best consistency – The peas break down just enough to make the soup thick and creamy without needing extra blending. Of course you can always mash or blend the soup if you like it super smooth.
- Fresh thyme enhances the flavor – You can use dried, but I absolutely love the flavor fresh thyme adds to soups and stews.
Exact quantities are listed in the recipe card below. The recipe card also allows you to easily scale the recipe, and ingredient amounts will automatically adjust.
How to Make Instant Pot Split Pea Soup
This soup comes together in just a few steps. Always refer to the recipe card below, but here’s the general process:
1. Pressure cook the ham hocks – Add the ham hocks and water to the Instant Pot. They can be thawed or frozen solid. You’ll pressure cook the ham for about thirty minutes. The result will be a rich broth that will be used to make the soup.
2. Add the vegetables and split peas – Remove the ham hocks and stir in split peas, onion, carrot, celery, and thyme. You’ll only need to cook them for about 10 minutes on high pressure.
3. Shred the ham – While the peas cook, remove the meat from the ham hocks and discard any bones or fat.
4. Get ready to eat – The soup will thicken as you stir. If you want it even thicker, mash or blend some of the split peas and cooked veggies. Add the shredded ham back to the pot and serve warm.
Learn From Me: Tips for the Best Split Pea Soup
Prior to developing this Instant Pot recipe, I had made split pea soup countless times on the stove top. Never has it been as delicious or as easy to prepare as when I make it in the pressure cooker.
I have now used this exact recipe at least half a dozen times and it always turns out perfectly. Here are some things I’ve learned along the way:
- Use the right split peas – Green split peas are traditional, but yellow split peas will work too and have a slightly milder taste. Be sure to pick out any that don’t look right prior to cooking.
- Let the pressure naturally release – This helps the peas soften properly and keeps the texture smooth.
- Want a smoky flavor without the ham? You can add a pinch of smoked paprika for a similar depth of flavor if you’re needing a meatless option.
The Best Way to Serve This Soup
A warm bowl of homemade split pea soup is a meal on its own, but pairing it with the right sides makes it even better.
- Crusty Bread – A slice of warm bread is perfect for dipping.
- Side Salad – A fresh, crisp salad balances out the richness of the soup.
- Grilled Cheese – A classic pairing that never disappoints.
How to Store & Freeze Leftovers
This soup stores beautifully and tastes even better the next day. Here’s how to keep it fresh:
- Refrigerate in an airtight container – It will last 3–4 days in the fridge.
- Freeze for later – Let the soup cool to room temperature, then freeze in portioned containers for up to 3 months.
- Reheat gently – The soup thickens in the fridge, so add a little chicken broth or water when reheating, if needed.
Why the Instant Pot is the Best Way to Make This
I’ve made traditional split pea soup on the stovetop, and while it’s great, pressure cooking gives the best results in the least amount of time. The flavors are deeper, the texture is perfect, and you don’t have to stir constantly to prevent sticking.
Once you try it this way, you won’t go back!
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Pin ItInstant Pot Split Pea Soup Recipe
Equipment
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, okay to substitute with 1 tablespoon of dried thyme
Instructions
- Pressure cook ham: Place 2-3 smoked ham hocks in pressure cooker and cover with 10 cups water. Seal lid, bring to high pressure, and cook on high pressure for 30 minutes.
- Remove ham, add other ingredients: Quick release the pressure to open the lid. Remove the ham hocks and transfer them to a cutting board to allow to cool. Add 1 pound split peas, 1 onion (diced), 2 carrots (peeled and diced), 2 ribs celery (diced), and 4 tablespoons fresh thyme to liquid in pressure cooker.
- Pressure cook soup: Bring back to high pressure and cook at high pressure for 10 minutes. Once done, allow the pressure to naturally release.
- Shred ham: While the split peas are cooking, shred the meat from the ham hocks. Discard any bones and fat.
- Optional – Mash or Blend: The soup will appear thin at first, but once you stir it well and the split peas dissolve, it will thicken. If you prefer your soup to be even thicker and smoother, you can mash up the ingredients with a potato masher or process half of the soup through a blender on low speed and then recombine with the remaining soup. Alternatively, you can use an immersion blender to partially or fully blend the soup.
- Add ham to soup: Prior to serving and once the soup has the desired consistency you're looking for, add the shredded pork back in.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This has become my GO TO recipe for split pea soup! We’ve used ham hocks, scrap bacon pieces, and ham steaks, and every time it comes out just perfect. I brought it to work as a potluck item, and it was very popular! And it couldn’t be easier to make. Many thanks!
Most of my recipes for Pea soup come out too thick. They called for 6 cups of stock. Thought this recipe would be great because of 10 cups of stock called for. Unfortunately too liquidity. Will try 8 cups of stock next time because it tasted nice and cooks quickly in my instant pot.
I haven’t tried this recipe yet in my instant pot but looking forward to a quicker cook time! Thanks for sharing.
So many times I think of soup in the slow cooker, but I love that this one is for the Instant Pot and that you talk about the benefits of that!
Always looking for new great instant pot soup recipes and I just found one. This split pea soup looks amazing.
Best Split Pea soup ever. And soooo easy to make. Maybe a little less Thyme next time.
I usually cook my split pea soup in a slow cooker, but all your arguments for using a pressure cooker makes me really want to give this a go in my pressure cooker. The soup looks so warm and inviting in this cold weather.
I love smoked ham hocks but always too lazy to work them into a recipe because they need so much time to give off all their flavor. Instant pot to the rescue. This recipe is fantastic!
So easy to make! Loved it.
Why is it this color….I’m used to green….?!
Hi Paula, My split peas are green but they are very pale. I think the color is less green than what you’re used to because of the carrots I add. I hope you make it – this recipe is delicious! -Krissy