Instant Pot Split Pea Soup

This instant pot split pea soup is one of the easiest and most comforting soups you can make. It’s thick, creamy, and full of smoky flavor from the ham hock.

The best part is how hands-off it is. You just sauté a few vegetables, toss everything in the pot, and let the Instant Pot do the work. About 25 minutes later, dinner is ready.

Split peas naturally break down as they cook, so you end up with a rich, thick soup without needing to blend anything. It practically makes itself.

A squeeze of lemon juice at the end brightens the whole thing up and keeps it from tasting too heavy. It’s a small step that makes a big difference.

Serve it with some crusty bread and you’ve got a filling, satisfying meal that’s perfect for colder days.

What Makes This Recipe So Good

Ready in Under 30 Minutes – The Instant Pot cooks split pea soup in just 15 minutes of pressure cooking instead of hours on the stove.

Naturally Thick and Creamy Without Cream – The split peas break down on their own so you get a rich velvety texture with no heavy cream needed.

The Ham Hock Adds Incredible Smoky Depth – One smoked ham hock infuses the entire pot with a deep savory flavor you just can’t get from regular ham.

Super Budget Friendly – A bag of dried split peas and one ham hock cost almost nothing but feed a crowd with leftovers to spare.

Ingredients

• 1 tablespoon Olive Oil
• 1 large Yellow Onion, diced
• 3 Carrots, peeled and diced
• 3 Celery Stalks, diced
• 4 cloves Garlic, minced
• 1 lb Dried Green Split Peas, rinsed and sorted
• 1 Smoked Ham Hock
• 6 cups Chicken Broth
• 1 teaspoon Dried Thyme
• 2 Bay Leaves
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1 tablespoon Lemon Juice
• Crusty Bread, for serving

Directions

Step 1

Set the Instant Pot to saute mode and add the olive oil. Add the diced onion, carrots, and celery, cooking for 4 minutes until the vegetables begin to soften. Add the garlic and cook for 30 seconds.

Step 2

Add the rinsed split peas, smoked ham hock, chicken broth, dried thyme, bay leaves, salt, and black pepper. Stir everything together.

Step 3

Lock the lid and set the valve to sealing. Pressure cook on high for 15 minutes.

Step 4

When the cook time is complete, allow a natural pressure release for 10 minutes, then carefully switch the valve to venting to release any remaining pressure.

Step 5

Remove the lid and take out the ham hock and bay leaves. Once the ham hock is cool enough to handle, pull off all the meat, chop it into small pieces, and return it to the soup. Discard the bone and any fat.

Step 6

Stir the soup well. The split peas will have broken down into a naturally thick and creamy texture. Stir in the lemon juice, then taste and adjust salt and pepper as needed.

Step 7

Ladle into bowls and serve with crusty bread on the side.

Pro Tips

Sort Your Split Peas Before Cooking

Before you rinse the split peas, spread them out on a baking sheet or a clean towel and look through them. Sometimes there are small stones or debris mixed in that look a lot like peas, and biting into one is not fun.

Once you’ve picked out anything that doesn’t belong, give them a good rinse under cold water in a fine mesh strainer until the water runs clear. Split peas can be dusty and starchy, and rinsing them helps the soup come out cleaner tasting.

Don’t Skip the Natural Release

That 10-minute natural release isn’t just a suggestion. Split pea soup is thick and starchy, and if you do a quick release right away, the starchy liquid can spray out of the valve and make a big mess on your ceiling and counter.

Let it sit for the full 10 minutes before you switch to venting. When you do switch the valve, use a long spoon or towel to flip it so your hand isn’t directly over the steam. If you see any thick sputtering coming from the valve, close it back up and wait another couple of minutes.

Get the Most Out of Your Ham Hock

When you pull the ham hock out after cooking, don’t rush through it. There’s a lot of good meat hiding in there tucked between fat and connective tissue. Use two forks to shred it apart so you don’t miss anything.

Make sure to discard the skin, fat, and any gristly bits. You only want the actual meat going back into the soup. Chop or shred it into small pieces so every spoonful of soup gets some ham in it.

If you want even more smoky flavor, you can use two smaller ham hocks instead of one large one. More surface area means more smoke flavor gets into the broth during pressure cooking.

Related Recipes

• Instant Pot Lentil Soup
• Instant Pot Broccoli Cheddar Soup
• Instant Pot Chicken Noodle Soup
• Instant Pot Minestrone Soup
• Instant Pot Tomato Basil Soup

Frequently Asked Questions

Can I make this without a ham hock?

Absolutely. You can use a couple of smoked turkey legs, diced ham, or even a few slices of thick-cut bacon for that smoky flavor. If you want to keep it vegetarian, swap the chicken broth for vegetable broth and add a teaspoon of smoked paprika to mimic that smoky taste.

The soup will still thicken up beautifully on its own since split peas naturally break down during pressure cooking, so you won’t miss the ham hock for texture.