Instant Pot Split Pea Soup: Proper Pea and Ham Soup in Under 60 Minutes

The Definitive Guide to Proper Instant Pot Split Pea Soup

The aroma of proper Instant Pot Split Pea Soup is pure, smoky nostalgia. It's that deeply comforting scent of slow cooked ham and earthy peas, the kind of meal that wraps you up like a favourite old blanket.

You know exactly what I mean: the texture should be thick and velvety, clinging slightly to your spoon, not thin and watery.

What Makes Split Pea Soup the Ultimate Comfort Meal?

Listen, life is busy, but we still deserve deeply satisfying food. This classic split pea soup recipe used to be a weekend affair, requiring hours of simmering to get the peas tender enough and the ham flavour fully developed.

Now, thanks to the Instant Pot, this rich, affordable meal is fully achievable on a frantic Tuesday night. It is the cheapest, easiest, and most flavour packed solution for cold weather cooking, period.

We aren’t just making speed soup here; we are achieving true, old-fashioned flavour in a fraction of the time. This specific guide is dedicated to perfecting that smoky depth and ultra creamy texture without breaking out the immersion blender until the very end. Let's make some magic.

Unlocking Deep Flavor: Why Pressure Cooking Perfects This Classic Dish

From Hours to Minutes: The Pressure Cooking Advantage

The reason the Instant Pot is unbeatable for Pea And Ham Soup comes down to physics. Under high pressure, the cooking temperature is significantly elevated above boiling point, which rapidly breaks down the cellulose walls in the dried split peas.

Instead of simmering for 90 minutes while you watch and stir, you hit the pressure button and step away. This acceleration creates a soup where the peas completely dissolve into the liquid, giving you that naturally thick, luxurious body we all crave.

Prep Time vs. Cook Time: What to Expect

The beauty of pressure cooking recipes is that the hands-on time is minimal. We spend maybe 15 minutes chopping our vegetables and rinsing the peas.

The machine takes over for the long haul— 15 minutes of high pressure cooking plus the necessary natural release time. That means you get rich, complex, "cooked all day" flavour in under an hour, total.

The Role of the Ham Hock: Depth and Smoke

We aren't messing around with skimpy little cubes of deli ham in this Instant Pot Split Pea Soup with ham bone recipe. The ham hock is non-negotiable for authentic flavour.

The bone, the connective tissue, and the skin are packed with collagen and fat that melt into the soup during pressure cooking. This process enriches the broth instantly, providing a dense, smoky, savory depth that diced ham simply cannot replicate.

Achieving Creamy Texture Without Over Simmering

The key to a naturally creamy texture is ensuring the cooking time is sufficient for the peas to essentially disintegrate. Pressure cooking at high heat handles this beautifully, but the crucial step happens afterward: the agitation.

Vigorously stirring the soup after you remove the ham hock breaks up any remaining fully cooked peas, releasing their starch and instantly creating a thick, velvety texture. No flour or dairy required!

The Scientific Reason We Skip Soaking the Peas

Don't listen to the old cookbooks; soaking is entirely unnecessary when using the Instant Pot. The pressure cooker penetrates the dried peas so quickly that pre-soaking offers almost zero benefit. In fact, if you soak them, you risk overcooking them into complete mush during the pressure cycle.

Just rinse them well, and toss them straight into the pot.

Essential Ingredients for Hearty Split Pea and Ham Soup

This ingredient list is short and sweet. When making Instant Pot Split Pea Soup , focus on sourcing quality smoked meat it’s the star of the show!

Choosing the Right Peas: Green vs. Yellow Split Peas

I generally prefer green split peas for this split pea soup recipe because their colour makes the final dish look vibrant and classic. However, yellow split peas work perfectly too; they might break down slightly faster and yield a slightly earthier, more mustard coloured soup.

The cooking time remains exactly the same for both!

Ham Selection Guide: Hock, Bone, or Diced Ham?

We want that huge, smoky flavour. A smoked, bone-in ham hock or shank is always my top recommendation because the collagen and bone marrow add incredible richness. If you absolutely cannot find a hock, use a ham bone leftover from a holiday roast, or use 1 cup of quality diced smoked ham combined with a tablespoon of liquid smoke (added after cooking) for flavour depth.

Building the Aromatics Base (Mirepoix and Herbs)

Do not skip the sauté step! That quick sauté of onion, celery, and carrots (the classic mirepoix, or as I call them, the flavor trifecta) softens the vegetables and brings out their natural sweetness before the pot seals.

This foundation is essential for a well rounded Instant Pot Split Pea Soup . We add dried thyme and bay leaves here; they are hearty enough to hold up beautifully under high pressure.

Broth vs. Water: Which Liquid Delivers the Best Finish?

Always use low-sodium stock or broth if you can. Since ham hocks and shanks are inherently salty, using low-sodium stock prevents the final soup from tasting like a salt lick. Chicken or vegetable stock is fine; vegetable stock keeps the flavour profile cleaner, letting the ham shine.

If all you have is water, use it, but know you will need to add more salt and maybe an extra teaspoon of dried herbs during the final seasoning stage.

step-by-step Method: Making Your Instant Pot Split Pea Soup

Let's crack on and get this soup cooked! The steps are straightforward, but paying attention to the sauté phase is a total game changer.

Sautéing the Aromatics and Deglazing the Pot

1. Prep and Sauté: Dice your onion, carrots, and celery uniformly, then rinse those peas until the water runs clear. Add oil to the Instant Pot inner pot and hit the Sauté button (Normal setting). Cook the vegetables until the onion is translucent and soft, usually about 5– 7 minutes, stirring occasionally. Add the garlic and cook for just 60 seconds until fragrant.
2. Deglaze: Turn off the Sauté function immediately. Pour in about 1/2 cup of stock and use a wooden spoon to scrape every single speck off the bottom of the pot. This step is non-negotiable. This ensures you won't get the dreaded "Burn" error message!

Adding the Peas, Ham, and Liquid for Pressure Cooking

3. Load Up: Add the rinsed split peas, the remaining stock, the smoked ham hock, bay leaves, and dried thyme. We are not adding salt yet the ham hock will handle the initial seasoning.
4. Seal and Cook: Secure the lid and set the vent to Sealing. Select the Pressure Cook function (Manual on older models) and set the timer for 15 minutes on High Pressure.

Chef's Note: If you used dry, lean ham (not a hock), add it only in the final step. If you use a ham hock, it must cook under pressure to release its flavour and collagen.

Achieving the Perfect Natural Release and Final Seasoning

5. Release Process: Once the cooking time is up, let the pressure release Naturally for 10 minutes (NR). This helps the peas finish thickening without blowing starch all over your ceiling. After 10 minutes, manually switch the vent to Venting for a Quick Release (QR) of the remaining pressure.
6. Retrieve Meat: Carefully remove the ham hock and bay leaves. Shred the meat from the hock (discarding bone/fat/skin) and stir the beautiful smoky shreds back into the soup.

Mashing and Thickening Techniques for Ideal Consistency

7. Thicken: Stir the soup vigorously. The high heat already broke down most of the peas, so stirring often provides enough agitation to thicken it immediately. If you want it completely smooth (like restaurant quality), use an immersion blender for just a few quick pulses until you hit your ideal creamy texture.
8. Final Adjustments: Stir in 1 tablespoon of apple cider vinegar or lemon juice. Trust me on this. The acid cuts through the ham's richness perfectly and brightens the whole flavour profile. Now taste it. Add salt and pepper as needed; remember, the amount you need depends entirely on the saltiness of your ham.

Troubleshooting Your Split Pea Soup: Pro Tips and Common Errors

Preventing the Burn Message: Liquid Ratios and Stuck Peas

The single most common fail in Instant Pot soup making is the "Burn" message. Why does it happen? Typically because something usually garlic or a speck of sautéed carrot is sticking to the bottom, causing localized overheating. Fix: Do not skip the deglazing step!

Use enough liquid (6 cups minimum) to ensure everything is floating freely before sealing the lid.

Adjusting Consistency: Too Thick or Too Thin?

If your Pea And Ham Soup is too thin after the natural release, it likely just needs more vigorous stirring or a quick pass with the immersion blender to release more starch.

If it's too thick (especially the next day), just stir in 1/4 cup of boiling water or stock at a time until the consistency is perfect.

The Importance of Final Tasters and Salt Adjustment

I once ruined a huge batch of soup by seasoning it before adding the ham hock it came out wildly salty! Always wait to add salt until the end, after the meat has been removed and you've tasted the full flavour profile.

The final salt adjustment, coupled with the splash of vinegar, is what makes the difference between "good" and "fantastic."

Storing, Freezing, and Reheating Instant Pot Split Pea Soup

How Long Does Split Pea Soup Last in the Refrigerator?

This soup is one of those fantastic meals that gets even better the next day. The flavors meld, and the consistency deepens. Store it in an airtight container; it will keep beautifully in the refrigerator for 4 5 days.

Best Practices for Freezing Large Batches

Does this freeze well? You bet. Split pea soup is an excellent candidate for batch cooking. Let the soup cool completely first. I prefer to freeze individual portions in heavy duty freezer bags laid flat on a tray (this saves freezer space!) or in sturdy freezer safe containers. It keeps its flavour for up to 3 months.

Reheating Tips to Preserve Creaminess

When reheating, whether from the fridge or freezer (defrost first!), the soup will inevitably be very thick, almost like chili. Reheat slowly on the stovetop or in the microwave. Crucial Tip: You must stir in a splash of liquid (water or stock) while reheating to bring it back to a pourable, creamy consistency. If you're looking for other hearty freezer friendly meals, you absolutely must try my recipe for Slow Cooker Bolognese Sauce: Deep Rich Ragu, Easy Crock Pot Dinner .

What to Serve Alongside Classic Split Pea Soup

Split pea soup is robust enough to stand on its own, but it truly shines when paired with something crunchy or sharp.

• Garlicky Bread: Thick slices of toasted sourdough rubbed with fresh garlic and butter.
• Simple Salad: A small side salad dressed with a bright vinaigrette to contrast the soup's richness.
• The Ultimate Dipper: A grilled cheese sandwich it’s the classic pairing for a reason.

If you love soups that are satisfying and cozy, like this one, you might also be obsessed with how creamy and comforting my Macaroni and Cheese Soup with Broccoli: Velvety, Rich Comfort Food is. It’s a totally different vibe, but a champion of comfort nonetheless!