Instant Pot Split Pea and Ham Soup
While Split Pea soups usually take several hours to come together, the Instant Pot makes this a very achievable weeknight dinner. Serve with a simple piece of buttered toast for a hearty and healthy Fall or Winter dinner.
Equipment
Ingredients
- 3 tablespoon Butter
- 1 large Yellow Onion small dice
- 2-3 Carrots small dice
- 2 Celery Stalks small dice
- ¾ lb Cooked Ham preferably thick cut, medium diced
- 5-6 cloves Garlic minced
- 1 ½ teaspoon Dried Thyme
- 1 ½ teaspoon Dried Oregano
- 1 lb Dried Split Peas sorted through and rinsed
- 4 C Chicken Bone Broth or any stock
- 2 C Dry White Wine or sub water, bone broth or stock
- 2 Bay Leaves
- Kosher Salt & Pepper to taste
Instructions
- Set Instant Pot to sauté on high. Add butter and allow to melt and begin to bubble. Add mirepoix (carrots, onions, celery) and stir. Cook about 5 minutes, until vegetables are beginning to soften, stirring occasionally.3 Tbsp Butter, 1 large Yellow Onion, 2-3 Carrots, 2 Celery Stalks
- Add garlic, thyme and oregano and stir, cooking till fragrant (about 1 minute). Add ham and stir to coat, about 30 seconds.¾ lb Cooked Ham, 5-6 cloves Garlic, 1 ½ tsp Dried Thyme, 1 ½ tsp Dried Oregano
- Add liquid, dried split peas and bay leaves. Seal lid on Instant Pot, then switch the function to Manual/Pressure Cook on high for 15 minutes. Allow to manually release for 15 minutes, then remove the lid and stir thoroughly. If soup seems thin, set back to sauté and cook for another 5 or so minutes while stirring frequently.Season with salt and pepper to taste, then enjoy!1 lb Dried Split Peas, 4 C Chicken Bone Broth, 2 C Dry White Wine, 2 Bay Leaves, Kosher Salt & Pepper
Notes
Optional Variations:
- Vegan/Vegetarian - You can follow this recipe as written, just swap the vegetable stock in for the bone broth and skip the ham. To mimic the smoky depth the ham would normally bring, stir in about ½ teaspoon of liquid smoke. It's a simple swap, but it makes a big difference in keeping that same cozy, savory flavor you'd expect from the classic version.
- Dairy-Free - Simply swap the butter for a plant-based alternative or a neutral oil like avocado or olive oil. You won't lose any flavor in the sauté step, and the rest of the recipe stays exactly the same.
- Spicier Version - If you like a little heat, stir in a pinch of red pepper flakes along with your garlic and herbs, or add a diced jalapeño to the mirepoix. A dash of hot sauce right before serving works great too, if you'd rather adjust the heat bowl by bowl.
- Extra Veggies - Feel free to bulk this soup up with diced potatoes, parsnips, or even a handful of spinach stirred in at the end. It's a forgiving recipe, so don't be afraid to use up what's in your fridge.
- Refrigerator: Let the split pea and ham soup cool to room temperature, then transfer it to an airtight container and store it in the fridge for up to 4–5 days. As mentioned above, the flavor actually gets even better after a day or two, so this soup makes great leftovers.
- Freezer: Split pea soup freezes beautifully, making it a great one to batch cook. Let it cool completely, then portion it into freezer-safe containers or bags, leaving a little room at the top for expansion. It'll keep well in the freezer for up to 3 months.
- PRO TIP: Want to freeze the soup in individual portions for quick lunches or kid friendly meals? Simply coat a muffin tin with some nonstick spray, then fill up the wells. Freeze solid, then pop out into a gallon freezer bag. (If necessary, dip the bottom of the muffin tin in warm water to release the pucks). 2-3 frozen pucks makes a perfect sized bowl of soup, so just throw however many into a bowl and microwave for 3ish minutes stirring at 45 second intervals. Even the kiddos can handle that! You can also get a little fancier and use 1-cup Souper Cubes.
- Thawing: For best results, thaw frozen soup in the refrigerator overnight before reheating. If you're short on time, you can also reheat it directly from frozen—it'll just take a bit longer on the stove or in the microwave.
- Reheating on the Stovetop: Pour the soup into a pot and warm it over medium-low heat, stirring occasionally. Since split pea soup thickens as it sits, you may need to add a splash of broth or water to loosen it back up to your desired consistency.
- Reheating in the Microwave: Transfer a single portion to a microwave-safe bowl and heat in 1-minute intervals, stirring in between, until warmed through. Again, a small splash of broth or water can help thin it back out if it's thickened too much in the fridge or freezer.
- A Quick Note on Consistency: Don't be alarmed if your soup looks much thicker straight out of the fridge—that's completely normal for split pea soup. A little extra liquid and a good stir while reheating will bring it right back to that creamy, spoonable texture.
Nutrition
Calories: 504kcalCarbohydrates: 53gProtein: 36gFat: 11gSaturated Fat: 5gCholesterol: 57mgSodium: 797mgPotassium: 1069mgFiber: 21gSugar: 9gVitamin A: 3696IUVitamin C: 18mgCalcium: 80mgIron: 5mg
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