This Instant Pot Split Pea Soup with Ham is one of those cozy, fuss-free meals I keep in my back pocket — especially when I’ve got a leftover ham bone from a holiday dinner. It’s warm, hearty, and comes together in under an hour thanks to the pressure cooker.
If you’ve got some leftover ham after a big dinner or you’re just craving something deeply savory and filling, this one’s worth making. The soup turns out thick, flavorful, and surprisingly budget-friendly. Best part? It’s mostly hands-off once everything’s in the pot.
Why I Keep Coming Back to This Soup
Every winter, once the holiday roasts are done and the fridge has a ham bone tucked in the back, I start craving this soup. It’s become a bit of a tradition in our house — that post-holiday clean-out-the-fridge kind of meal that feels like a warm hug after all the rich party food.
And honestly, the Instant Pot makes it so easy. No need to simmer for hours on the stove — this one’s ready in about 45 minutes, with barely any babysitting. I can usually get the chopping done while sipping a coffee, toss everything into the pot, and let it do its thing while I catch up on dishes or emails.
Let’s Talk About Split Peas
Split peas are one of those pantry staples that don’t get enough love. They’re inexpensive, full of plant-based protein and fiber, and cook fast — especially in the Instant Pot. And unlike some other pulses, they don’t need any soaking beforehand.
I grab a big bag every time I do a dry goods run. Last time I made this soup, I paid less than a dollar for the peas — and that bag easily makes enough to feed six.
Their flavor is mild and slightly sweet, and they practically melt into the broth as they cook, giving you that creamy texture without needing cream.
What You’ll Need (and What You Can Swap)
Here’s what goes into my split pea soup. Nothing fancy — just basics that work hard in the flavor department:
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Split peas: Dried green split peas are what I use. No soaking, no stress.
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Ham bone: The real flavor hero. If you’ve got one leftover from a holiday ham, save it. There’s still so much flavor left in there.
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Carrots, celery, onions: The classic base. I sometimes throw in a couple cloves of garlic too if I’m in the mood.
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Bay leaf and thyme: These two give that subtle background flavor.
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Stock or broth: I use chicken or vegetable broth, depending on what’s open in the fridge.
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Salt and pepper: Go easy at first — the ham bone adds a lot of salt.
No ham bone? No problem. A ham hock works well too. Even thick-cut ham slices will do the job. And if you’re avoiding pork, try a smoked turkey leg for that same savory depth. You can even leave out the meat completely for a vegetarian version — just bump up the seasoning and maybe add a bit of smoked paprika for that extra flavor.
Why a Pressure Cooker Makes This So Much Easier
Before I had an Instant Pot, split pea soup was something I had to plan ahead. It needed time, attention, and honestly, I didn’t always have the patience. But the pressure cooker changed all that.
Now I just sauté the base ingredients right in the same pot, toss in the rest, and walk away. No stirring, no worrying if it’ll burn at the bottom — just set it and let it do its thing.
I use a 6-quart Instant Pot, and it’s more than enough for this recipe. Plus, I like that I can do everything in one pot — no extra pans to wash, which is always a win in my book.
If You’re Starting with a Ham Bone…
Don’t toss that bone. There’s flavor packed deep in there — from the marrow to the bits of meat clinging to the sides. I’ve even asked to take the bone home from family dinners when no one else wanted it. (No shame in that!)
Just toss the bone in whole, and as it cooks, the meat will fall right off and mix into the soup. I usually pull the bone out once everything’s cooked, shred any bits of meat still hanging on, and stir it all back in.
One time, I even bought a small ham just to have the bone ready for soup the next day. That’s how much I love this.
Serving Suggestions and Leftover Ideas
This soup is filling on its own, but I usually serve it with a slice of crusty sourdough or a chunk of cornbread if I’ve got some leftover. It’s the kind of dinner that makes a cold night feel warm again.
And leftovers? They’re gold. The soup thickens up more in the fridge, which I actually like. I just reheat it with a splash of water or broth to loosen it up.
You can also freeze it — just portion it out into containers and stash in the freezer for a busy night. It reheats beautifully.
Instant Pot Split Pea Soup
Hearty, cozy, and packed with flavor—this split pea soup comes together quickly in the Instant Pot using a leftover ham bone or deli ham.
Ingredients
- 1 pound dried split peas, rinsed and picked over
- 1 onion, diced
- 2 carrots, diced
- 2 ribs celery, diced
- 3 tablespoons butter
- 6 cups low-sodium chicken broth (or vegetable broth, or a mix with water)
- 1 ham bone (or smoked ham hock, or 6 oz cooked ham, diced)
- 2 bay leaves
- Kosher salt and black pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Set the Instant Pot to sauté mode and melt the butter. Add the onion, celery, and carrots. Sauté for about 5 minutes, stirring occasionally, until the veggies begin to soften.
- Add in the split peas, broth, bay leaves, and your ham bone or ham of choice. Turn off sauté mode.
- Secure the lid and set the valve to sealing. Pressure cook on high for 15 minutes. Once done, let the pressure release naturally for 10–15 minutes before flipping the valve to release any remaining steam.
- If using a ham bone or hock, remove it and shred any bits of ham still clinging to the bone. Stir the shredded ham back into the soup.
- Taste and adjust seasoning with salt and pepper as needed. Ladle into bowls, garnish with fresh parsley if using, and serve warm.
Notes
- Soup thickens as it sits—add water or broth to loosen leftovers.
- A frozen ham bone can go straight into the pot—no need to thaw.
- For a vegetarian twist, skip the ham and use olive oil instead of butter with veggie broth.
- Store leftovers in the fridge for up to 1 week or freeze for up to 6 months.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 169Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 22mgSodium 308mgCarbohydrates 17gFiber 5gSugar 3gProtein 12g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
If you’re new to pressure cooking or just looking for a no-fuss meal with real depth of flavor, this Instant Pot Split Pea Soup should be high on your list. It’s simple enough for a weeknight but comforting enough to serve after a long day.
Whether you’ve got a leftover holiday ham or just want something hearty and homey, give this a try. And don’t forget the bread — it’s just better with something to soak up the last bit from the bowl.
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