Pea and Ham Soup in a Pressure Cooker

Pea and ham soup is a hearty, savory soup made with dried split peas, vegetables, broth, and cooked ham. A pressure cooker softens the peas quickly and helps the flavors come together; this version uses a ham hock for depth, with diced ham added at the end.

Ingredients

1 tablespoon (15 ml) olive oil
1 medium yellow onion, diced, about 1 cup (150 g)
2 medium carrots, diced, about 1 cup (130 g)
2 celery stalks, diced, about 1 cup (100 g)
2 garlic cloves, minced, about 2 teaspoons (6 g)
1 pound (454 g) dried green split peas, rinsed and picked over
1 meaty ham hock, about 1 to 1¼ pounds (450–570 g)
6 cups (1.4 L) low-sodium chicken broth or water
1 bay leaf
½ teaspoon (1 g) dried thyme
¼ teaspoon (0.5 g) black pepper, plus more to taste
1 cup (150 g) cooked ham, diced
½ teaspoon (3 g) fine salt, or to taste, added after cooking
1 tablespoon (15 ml) apple cider vinegar or lemon juice, optional

Instructions

Rinse and prepare the peas. Rinse the split peas under cool water, checking for small stones or debris. Split peas do not need soaking. Dice the vegetables and mince the garlic before you start cooking.
Soften the vegetables. Set a 6-quart (5.7 L) electric pressure cooker to Sauté. Add the oil, onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until the onion begins to soften. Stir in the garlic and cook for 30 seconds.
Load the cooker. Press Cancel. Add the peas, ham hock, broth, bay leaf, thyme, and black pepper. Stir once, scraping the base so no vegetables or peas are stuck there. Do not fill the cooker above its maximum-fill line; dried legumes foam as they cook. If your cooker’s manual gives a lower limit for beans or legumes, follow that limit.
Pressure-cook. Lock the lid and set the valve to Sealing. Cook at High Pressure for 15 minutes. When the cycle ends, let the pressure release naturally for 15 minutes, then carefully vent any remaining pressure according to the appliance instructions. Keep your face and hands clear of the steam. A natural release helps limit foaming and splatter from the peas.
Shred the ham. Open the lid once the pressure indicator has dropped. Lift out the ham hock and bay leaf. When the hock is cool enough to handle, pull the meat from the bone, discard the bone, skin, and excess fat, and shred or chop the meat. Stir the ham back into the soup along with the diced cooked ham.
Adjust the texture and seasoning. If the soup is thicker than you like, stir in hot water or broth, ¼ cup (60 ml) at a time. For a smoother bowl, blend part of the soup with an immersion blender, keeping the blender head submerged to avoid splashes. Taste before adding salt because ham and broth can already be salty. Stir in the vinegar or lemon juice if you want a brighter finish.
Heat through and serve. Use Sauté for a few minutes, stirring often, until the added ham is steaming hot. If using leftover cooked ham, reheat the soup to 165°F (74°C), the USDA FSIS safe temperature for leftovers, checking the center with a food thermometer. Serve hot.

Tips

Mind the cooker’s fill limit. Split peas expand and may foam. A 6-quart cooker comfortably accommodates these quantities, but do not exceed the manufacturer’s limit for legumes; scale down if your cooker is smaller.
Wait to salt. Ham hocks, diced ham, and stock vary in saltiness. Season after pressure cooking, when you can taste the finished broth.
Expect natural thickening. Split peas continue to soften as the soup sits. Add broth or water when reheating rather than adding extra liquid automatically at the start.
Use cooked ham safely. A ham hock adds flavor and meat, but cooked diced ham gives the bowls a meatier texture. Keep refrigerated cooked ham cold until you add it, and reheat leftovers thoroughly.

Serving Suggestions

Serve the soup in warm bowls with crusty bread, toast, or crackers for dipping. A small green salad or simple slaw makes a fresh contrast to the thick, smoky soup. Finish each serving with black pepper, chopped parsley, or a few drops of vinegar; offer these separately so everyone can adjust the bowl.

Variations

Use a ham bone: Replace the hock with a meaty leftover ham bone of similar size. Remove it after cooking and pick off any meat. Avoid using a bone that has been stored too long; follow the same refrigerator and freezer guidance as other cooked leftovers.

Make it without a hock: Omit the hock and use 1½ cups (225 g) diced cooked ham, adding it after pressure cooking as directed. The soup will have less smoky depth. For a meat-free version, use vegetable broth and leave out the ham; add a little smoked paprika to taste for a smoky note, though it will not taste exactly like ham soup.

Choose yellow split peas: Yellow split peas work in the same quantity and cooking time, with a milder, earthier flavor and a lighter-colored soup. Peas from different harvests can soften at different rates, so if they remain firm, reseal and cook at High Pressure for another 2–3 minutes, then release pressure naturally for 10 minutes.

Add greens: Stir in 2 cups (60 g) chopped spinach or kale after pressure cooking. Use Sauté for a few minutes until tender, then season the soup.

Storage and Reheating

Refrigerate soup in shallow, covered containers within 2 hours of cooking. It keeps for 3–4 days in the refrigerator. For longer storage, freeze in meal-size portions for up to 3 months; leave space in the container for expansion. Thaw overnight in the refrigerator when possible.

Reheat on the stovetop over medium heat, stirring often, or in the microwave in covered, microwave-safe portions, stirring partway through. Add a splash of water or broth if it has thickened. Reheat leftovers to 165°F (74°C), checked with a food thermometer. Do not leave soup at room temperature for more than 2 hours.

Frequently Asked Questions

Do split peas need to be soaked first?
No. Rinse and inspect them, but soaking is unnecessary for this pressure-cooker recipe. The cooking time assumes unsoaked dried split peas.

Can I use a natural pressure release?
Yes. The recipe calls for a 15-minute natural release, followed by venting any remaining pressure. This gives foaming peas time to settle and reduces the chance of soup sputtering through the valve.

Why are my peas still firm?
Older peas can take longer to soften, and some cookers take longer to reach pressure than others. If the soup is otherwise cooked but the peas are firm, add a little broth if needed, lock the lid, and pressure-cook for 2–3 more minutes. Allow a 10-minute natural release before venting.

Can I make this soup without a ham hock?
Yes. Skip the hock and add cooked diced ham after pressure cooking. The result will be less rich and smoky; a small amount of smoked paprika can add a similar smoky impression, but it cannot replace the hock’s body.

Can I blend the whole soup?
Yes, if you prefer a smooth texture. Remove the hock and bay leaf first, then blend carefully in batches or use an immersion blender. Keep hot soup below the blender’s fill line and follow its instructions to prevent splashing.

Can I double the recipe?
Only if your pressure cooker is large enough to stay below its maximum-fill line and its lower limit for legumes. Split peas foam, so do not fill the pot as you might for a non-foaming dish. Cook in batches if there is any doubt.

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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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