This Instant Pot Split Pea Soup is an easy, family friendly recipe that makes a hearty weeknight dinner. Made with ham and simple ingredients, it cooks quickly and fills your kitchen with cozy, comforting flavor. This is the kind of homemade soup that warms everyone up and keeps them coming back for another bowl.
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This post was originally posted on 04/13/2020, updated on 04/26/2021 and 3/5/2026.
I have spent decades cooking in restaurant kitchens and at home for my family, and soups like this are some of the meals I make on repeat. Over the years I have tested countless batches to get the flavor and texture just right while keeping the process simple. My family has happily taste tested every version along the way, and this one is always a favorite when we have leftover ham. It is a dependable recipe I have made many times in my own kitchen.
Why We Love This Instant Pot Split Pea Soup
- Quick and easy Instant Pot recipe with very little hands on time.
- A hearty and comforting soup that is perfect for a cozy dinner.
- Family friendly meal that fills everyone up.
- Great way to use leftover ham.
- Simple pantry ingredients you likely already have on hand.
- Perfect for meal prep and leftovers taste even better the next day.
- Freezer friendly for easy meals later.
Ham and Split Pea Soup Recipe Ingredients
- Split Peas
- Olive Oil
- Carrots
- Onion
- Celery
- Garlic
- Ham
- Ham Bone
- Chicken Broth
- Bay Leaves
- Black Pepper
- Potatoes (optional)
Substitution Suggestions
- Olive Oil: Any neutral oil will work. Avocado, canola or vegetable oil are all good options.
- Ham & Ham Bone: To keep this soup vegetarian omit the ham.
- Chicken Broth: Use vegetable broth to make the soup vegetarian.
- Potatoes: Russet and Yukon gold potatoes work best.
How to Make Instant Pot Split Pea Soup
- First, set the Instant Pot to sauté mode and add the olive oil, diced carrots, onions and celery.
- Cook the veggies for 3-5 minutes until the onions are translucent and soft.
- Then, add the minced garlic in with the veggies and cook for another minute or until the garlic is fragrant. Turn the Instant Pot off.
- Next, add the rinsed split peas, diced ham, ham bone, bay leaves, black pepper and diced potatoes.
- Stir in the chicken broth and place lid on. Make sure the valve is set to sealing.
- Cook the soup on high pressure set for 15 minutes with a 15 minute natural pressure release. Then do a manual quick release.
- Once the pin has dropped, carefully remove the lid.
- Carefully remove the ham bone and bay leaves.
- Pick or cut off any ham left on the bone and stir it back into the soup.
Crock Pot Split Pea Soup
- In a large skillet, sauté the carrots, onions and celery in olive oil over medium heat until onions are soft and translucent.
- Then add the minced garlic and cook another minute or until fragrant.
- Now add the cooked veggies to the crock pot along with the split peas, diced ham, ham bone, diced potatoes, bay leaves and black pepper.
- Gently stir in the chicken broth.
- Cover and cook on low for 8 hours.
- Once finished, remove the bay leaves and ham bone, and pick or cut off any ham then stir it back into the soup.
Split Pea Soup on the Stove Top
- In a large dutch oven or soup pot, heat olive oil over medium heat and add diced carrots, onions, and celery. Saute for 3-4 minutes until the onions are soft and translucent.
- Then stir in minced garlic and cook another minute or until fragrant.
- Reduce heat to low and add in split peas, ham, ham bone, bay leaves, and black pepper.
- Gently stir in chicken broth.
- Place the lid ajar and simmer for at least 4 hours, stirring the soup from time to time to prevent any sticking to the bottom of the pot. The longer the soup simmers the thicker it will get.
- During the last 45 minutes, stir in the diced potatoes and continue simmering until potatoes are fork tender.
- Remove bay leaves and ham bone. Pick or cut off any meat left on the bone. Stir the meat into the soup.
Serving Ham Bone and Split Pea Soup
This soup is hearty and filling on its own, but I always love serving it with something on the side. Bread or crackers are my favorite, especially buttered saltines. A simple green salad is also a nice addition. Use a crusty piece of bread, my Easy Dinner Rolls, Garlic Parmesan Focaccia Bread, or Garlic Cheese Drop Biscuits to soak up every last bit of the flavorful broth.
Looking for more ways to use up that leftover ham? There are so many easy and tasty meals you can make with it. Try my Ham Fried Rice for a quick skillet dinner, cozy up with a bowl of Ham and Bean Soup, make a comforting pan of Scalloped Potatoes and Ham, or whip up a simple Ham Pasta Salad for an easy lunch or side dish. These recipes are all great ways to turn leftover ham into another delicious meal.
Storing Split Pea Soup
Storing: Store any leftover cooled soup in an air tight container. It keeps well in the fridge for 3-4 days.
Freezing: To freeze soup, add cooled soup to freezer safe air tight containers or zip top freezer bags. Label and date, then freeze. Soup will last 3-4 months in the freezer. To thaw the soup, thaw overnight in the fridge.
Reheating: Reheat the soup on the stove over low heat or in the microwave until warmed through. Add a little extra water or chicken broth to thin it out, if needed.
Heather's Favorite Tools for this Recipe
- I love my Instant Pot Multi Cooker! I use it so much and for so many different recipes!
- These nestled mixing bowls are my favorite for prepping ingredients.
- These glass measuring cups from Pyrex are my favorite to use when measuring liquids.
- A garlic press works great if you want to use fresh garlic and not have to chop it. I use a Pampered Chef one but this garlic press from OXO is a great one too!
- I love my crock pot that is programmable. It allows me to leave the house knowing nothing will be overcooked.
- Use these crock pot liners for super easy clean up!
- I love using a Dutch Oven for soups and chilis. They heat evenly and they will last forever if taken care of properly.
FAQs About Instant Pot Split Pea Soup
For this recipe, it is not necessary to soak the peas before cooking. Soaking peas overnight will soften them and decrease their cooking time, but with this recipe all that is necessary is a quick rinse.
This soup is comforting, hearty, filling and healthy! Split peas have great nutritional value including protein and fiber. Plus all the veggies in the soup add even more value.
Turn the crock pot off and remove the lid to let some of the moisture evaporate before serving. As the soup cools it will thicken.
More Delicious Soup Recipes:
- Chicken Wild Rice Soup
- Crock Pot Beef Stew
- Baked Potato Soup
- Chicken Dumpling Soup
- Crock Pot Ham & Potato Soup
- Cheesy Broccoli Soup
- Lasagna Soup
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Instant Pot Split Pea Soup with Ham
Ingredients
- 1 pound dried split peas, rinsed
- 1 tablespoon olive oil
- 2 large carrots, diced
- 1 small onion, diced
- ¼ cup diced celery, 1 stalk
- 2 large garlic cloves, minced
- 2 cups diced ham
- 1 ham bone
- 8 cups chicken broth
- 2 bay leaves
- 1 teaspoon black pepper
- 2 large potatoes, peeled and diced, optional
Instructions
Instant Pot
- Set the Instant Pot to sauté for 20 minutes and add olive oil, diced carrots, onion, and celery.
- Once you hear the vegetables start to cook, cook the vegetables for 3-5 minutes until onions are translucent.
- Add the minced garlic and sauté for another minute or until fragrant, then select cancel on the instant pot or turn it off.
- Gently stir in the split peas, ham, ham bone, chicken broth, bay leaves, black pepper and potatoes (if using). If adding potatoes, add an extra cup of chicken broth or water.
- Place lid on Instant Pot making sure the valve is set to sealing. Select Pressure Cook and set on high pressure for 15 minutes.
- Once finished, let the soup naturally release pressure for 15 minutes. Then click cancel to turn off the pot and do a quick release. Wait for all the pressure to release and the pin to drop.
- Remove the ham bone and bay leaves. Pick or cut off any excess meat on the bone. Stir ham back into soup and serve! If you like a thicker soup, let the soup sit for 5-10 minutes. As it cools it will become thicker.
Crock Pot
- In a large sauté pan, heat oil over medium heat. Add diced carrots, onions, and celery. Sauté for 3-5 minutes until onions are translucent. Add the minced garlic and sauté another minute or until fragrant. Remove from heat.
- Add cooked vegetables to the crock pot with the remaining ingredients: Split Peas, ham, ham bone, chicken broth, bay leaves, black pepper and potatoes (if using). Gently stir it all together. Cover and cook on low for 8 hours.
- Remove ham bone and bay leaves. Pick or cut off any excess ham. Stir ham into soup, serve and enjoy!
Stove Top
- In a large dutch oven or soup pot heat oil over medium heat. Add diced carrots, onions and celery. Sauté for 3-5 minutes until onions are translucent. Add minced garlic and sauté another minute or until fragrant. Reduce heat to low.
- Add the split peas, ham, ham bone, chicken broth, bay leaves, and black pepper. Stir gently. Place lid a jarred and simmer for at least 4 hours giving a stir from time to time. The longer the soup simmers the thicker the broth will become.
- If you are adding potatoes, add them 45 minutes before you are planning to serve the soup. Remove the ham bone, cut off any excess ham. Stir, serve and enjoy!
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