Instant Pot Split Pea Soup

This hearty and comforting instant pot split pea soup recipe is ready in only 35 minutes. You can’t beat the flavor of smoked ham, bacon, and veggies mingled together!

Why this recipe works

Instant pot split pea soup is a hearty winter classic packed with bacon, smoked ham, and thyme for loads of flavor among the blitzed split peas. Making split pea soup in the pressure cooker slashes the cook time in half compared to simmering it on the stovetop. Plus, the consistency can be thin or thick, depending on how you prefer it.

If you’ve never had split pea soup, think of it as the soup that keeps on giving. As it sits, it continues to thicken which calls for extra water or stock to help loosen it back up which means it’s not only one meal but can be stretched to 3 or even 4 throughout the week.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

BACON – Try to use the fattiest slices of bacon, as the bacon fat oil is needed to fry the onion, carrot, and celery mixture.

STOCK – I used regular chicken stock; if using low-sodium stock, adjust the salt to taste.

HAM – If you have ham bone or hock, you can use it instead of the diced smoked ham. It will give you the same delicious outcome.

THYME – If your thyme sprigs are dense, then reduce the amount of sprigs to 2. You can substitute the fresh thyme sprigs with 1/2 teaspoon dried thyme.

How to Make Instant Pot Split Pea Soup

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Place the bacon in the Instant Pot and set it to ‘sauté’ mode. Cook the bacon until soft but not yet crispy.
2. Stir in the onions, carrots, and celery and cook until the onions are translucent.
3. Add the garlic, salt, and pepper, stirring until fragrant.
4. The bottom of the pot should still have quite a bit of leftover fat from the bacon (as pictured). If not, add 1 tablespoon of olive oil before adding the split peas.
5. Stir in the split peas, then pour in 6 cups of the chicken stock, reserving the remainder for later use.
6. Add the ham and thyme sprigs and seal the lid.
7. Select the ‘soup/broth’ mode on the Instant Pot set to ‘normal’ high pressure. Cook for 20 minutes.
8. While the soup is cooking, pour the remaining 2 cups of chicken stock into a medium bowl. Add the peas and blend with an immersion blender until smooth.
9. Open the lid, discard the sprigs of thyme, and pour the blended peas (1 cup at a time) into the Instant Pot until you have reached the desired color and consistency.
10. Season the soup with salt and pepper to taste, and let it sit for 5 minutes to thicken before serving.
11. Serve with optional baguette slices, cubed bread, or parsley.

Frequently Asked Questions & Expert Tips

Store leftovers in an airtight container kept in the refrigerator for up to 5 days. Reheat on the stovetop. Use water or stock to help thin it out to your desired consistency when reheating.

Yes, this soup freezes well! Store it in an air-tight container with enough room at the top to allow for expansion once frozen. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop.

Serving Suggestions

Serve instant pot split pea soup with chunks of crusty bread for dipping. I love it with a toasted baguette or slice of homemade Italian bread, but you can also top it with croutons. Garnish with freshly ground black pepper and enjoy!

More Instant Pot Recipes

• Instant Pot Chili
• Instant Pot Beef Stew
• Instant Pot Roast Beef
• Instant Pot Broccoli Cheddar Soup

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