Instant Pot Pea and Ham Soup That’s Hearty and Easy

Instant Pot pea and ham soup is a thick, savory soup made with dried split peas, vegetables, broth, and cooked ham. Pressure cooking softens the peas without soaking, while a quick release helps keep the soup from foaming into the valve; serve it hot with bread for a filling meal.

Ingredients

1 tablespoon (15 ml) olive oil
1 medium yellow onion, diced, about 1 cup (150 g)
2 medium carrots, peeled and diced, about 1 cup (130 g)
2 celery ribs, diced, about 1 cup (100 g)
2 garlic cloves, minced, about 2 teaspoons (10 g)
1 pound (454 g) dried green split peas, rinsed and picked over; discard any stones or damaged peas
1 meaty ham bone, about 1½–2 pounds (680–900 g), or 2 cups (280 g) diced cooked ham
6 cups (1.42 L) low-sodium chicken broth or water
1 bay leaf
½ teaspoon (1 g) dried thyme
¼ teaspoon (0.5 g) freshly ground black pepper
½ teaspoon (3 g) kosher salt, plus more to taste; use less if the ham or broth is salty
1 tablespoon (15 ml) lemon juice, optional
2 tablespoons (8 g) chopped fresh parsley, optional, for serving

Instructions

Rinse the split peas in a fine-mesh strainer, checking them for small stones. Dice the vegetables and mince the garlic. Split peas do not need to be soaked for this recipe.
Select Sauté on a 6-quart (5.7 L) or larger Instant Pot and add the oil. When warm, add the onion, carrots, and celery. Cook for 4 minutes, stirring occasionally, until the onion begins to soften. Add the garlic and cook for 30 seconds, just until fragrant.
Press Cancel. Pour in about 1 cup (240 ml) of the broth and scrape the bottom of the pot thoroughly with a wooden spoon to loosen any browned bits. This helps reduce the chance of a burn warning.
Add the rinsed peas, ham bone (or diced cooked ham), remaining broth, bay leaf, thyme, pepper, and salt. Stir gently. Keep the contents below the pot’s maximum fill line; split peas foam as they cook, so do not fill the cooker more than two-thirds full.
Lock the lid and set the steam valve to Sealing. Cook at High Pressure for 20 minutes. When the cycle ends, leave the pot undisturbed for 15 minutes for a natural release, then carefully turn the valve to Venting to release any remaining pressure. Keep your hands and face clear of the steam.
Open the lid once the pressure indicator has dropped. Remove the ham bone and bay leaf. If you used a ham bone, pull off the meat, discard the bone, and return the meat to the pot. If the ham is not already cooked, do not use it in this recipe; cooked ham is required. For any separately cooked whole cut of pork, the USDA FSIS safe minimum is 145°F (63°C) with a 3-minute rest, checked with a food thermometer.
Stir the soup well, mashing some peas against the side of the pot for a thicker texture. If it is thicker than you like, stir in hot water or broth ¼ cup (60 ml) at a time. Taste before adding more salt. Stir in lemon juice if desired, and serve with parsley.

Tips

Use cooked ham. Leftover baked ham, ham hock meat, or thick-cut deli ham all work. The bone adds flavor, but diced cooked ham is a convenient substitute; the soup will have a little less depth without the bone.
Rinse and sort the peas. Split peas can contain debris, and rinsing removes dust. Old peas may stay firm even after pressure cooking; if needed, reseal and cook at High Pressure for another 5 minutes, then allow a 10-minute natural release.
Adjust salt at the end. Ham and packaged broth vary greatly in saltiness. Start modestly, then season after pressure cooking, when the flavor is easier to judge.
Expect thickening. The soup thickens as it cools, and a natural pressure release is important because foamy soup can spit through the valve during a quick release. Thin individual portions with a splash of broth when reheating.

Serving Suggestions

Serve the soup in warm bowls with crusty bread, cornbread, or toasted sourdough for dipping. A simple green salad or sliced cucumber provides a crisp contrast to the creamy texture. Add black pepper, parsley, or a small squeeze of lemon at the table; these bright toppings balance the smoky, salty ham.

Variations

For a meat-free version, leave out the ham and use vegetable broth. Add ½ teaspoon (2.5 ml) smoked paprika for a gentle smoky note, and taste for salt after cooking. For a more pronounced smoky flavor, use a small amount of smoked salt instead of regular salt.

Yellow split peas can replace green split peas in the same quantity; they cook similarly but give the soup a sweeter, more golden flavor. For a heartier vegetable version, stir in 1 cup (150 g) frozen peas after pressure cooking and use Sauté for 2–3 minutes until hot. Avoid adding delicate greens before pressure cooking, as they can become very soft.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours in shallow, covered containers. The soup keeps for 3–4 days in the refrigerator. Freeze portions in airtight, freezer-safe containers for up to 3 months; leave a little room for expansion. Thaw overnight in the refrigerator for more even reheating.

Reheat on the stovetop over medium-low heat, stirring often, or microwave in a covered microwave-safe bowl, stirring halfway through. Add broth or water as needed because the soup thickens in storage. Reheat leftovers to 165°F (74°C), checked with a food thermometer, and bring soup to a simmer throughout before serving. Reheat only the portion you plan to eat.

Frequently Asked Questions

Do split peas need to be soaked before pressure cooking?
No. Rinsing and sorting them is enough for this recipe. Soaking can shorten cooking time, but it is not necessary and may make the finished soup softer.

Can I use diced ham instead of a ham bone?
Yes. Use 2 cups (280 g) cooked, diced ham. Add it before pressure cooking so its flavor seasons the broth; if you prefer distinct pieces, reserve some and stir it in after cooking.

Why are my split peas still firm?
Split peas can take longer if they are old or have been stored for a long time. Add a little hot broth if needed, cook at High Pressure for 5 more minutes, and let the pressure release naturally for 10 minutes.

Can I make this in a smaller pressure cooker?
Use a cooker of at least 6 quarts (5.7 L) for the full batch because split peas foam and the soup must remain below the two-thirds fill limit. For a smaller cooker, halve every ingredient and keep within its fill markings.

Can I make the soup without broth?
Yes. Water works, especially with a ham bone, though the result will be milder. For a meat-free version, use vegetable broth and season to taste after cooking.

How can I make the soup smoother?
Mash the peas with a spoon or use an immersion blender briefly after removing the ham bone and bay leaf. Blend carefully to avoid splashes, and leave some peas whole if you want a more textured soup.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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