Split pea soup

Split pea soup

soupchickeninstant pot

This Instant Pot Split Pea Soup is made with a leftover ham bone (or any ham you have), for a super easy, freezable weeknight meal! The pressure cooker cuts the cooking time in half.

Prep 10 min Cook 15 min Total 50 min Makes 8 servings
Cook

Ingredients

  • 3 tablespoons butter
  • 1 onion (diced)
  • 2 ribs celery (diced)
  • 2 carrots (diced)
  • 1 ham bone (a smoked ham hock or 6 oz. diced deli ham can also be used)
  • 1 lb. dry split peas (sorted through and rinsed)
  • 6 cups low sodium chicken stock/broth (or veggie stock, water, or a mixture)
  • 2 bay leaves
  • kosher salt and black pepper ((see notes))
  • chopped fresh parsley (for garnish, optional)

Steps

  1. Turn pressure cooker to the "sauté" setting. Melt butter (3 tablespoons) and sauté onion, celery, and carrots for about 5 minutes, until softened.
  2. Add the split peas, chicken stock (6 cups), ham bone (or hock or 6 oz. diced cooked ham), and the 2 bay leaves. Turn off the "sauté" function.
  3. Cover pressure cooker, make sure valve is on "sealing," and set to manual, high pressure for 15 minutes.
  4. Allow the pressure to naturally release for 10-15 minutes. Then, quick release the pressure valve.
  5. If you used a ham bone or hock: remove the it from the soup and remove the ham meat that's still attached to it. Add the ham meat back into the soup.
  6. Taste and season with salt and pepper if necessary (see notes). Serve immediately, or store in your refrigerator for up to 1 week or freezer in an airtight container for up to 6 months.

From bowlofdelicious.com (“Instant Pot Split Pea Soup with Ham”) by https://www.bowlofdelicious.com/#/schema/person/f38c2237f9d2c84b32adef57801f043d — captured August 8, 2026

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