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Instant Pot Split Pea Soup with Ham
This is one of my favorite soups to make ahead and freeze for lunches. It’s hearty, inexpensive, and a great way to use up leftover ham. Even better with a grilled cheese sandwich!
I made this Instant Pot split pea soup with a bag of dried split peas, a little minced onion, one carrot, and about a cup of leftover ham. I soaked the peas for an hour, sautéed the vegetables right in the Instant Pot, and let the pressure cooker do the rest. No babysitting a pot on the stove!
Tips for the Best Instant Pot Split Pea Soup
Use leftover ham. This is perfect for using up ham from a holiday dinner. Smoked ham adds even more flavor.
No overnight soaking needed. Split peas cook much faster than most dried beans. I soaked mine for just an hour before cooking.
Expect it to thicken. Split pea soup gets considerably thicker as it cools, especially overnight. Just stir in a little broth or water when reheating.
Make it your own. A little smoked paprika, extra carrots, or celery would work well in this soup. If you like it spicy, add a dash of hot sauce to your bowl.
Can You Freeze Split Pea Soup?
Absolutely! That’s one of the reasons I love making it. Let the soup cool, then divide it into individual freezer-safe containers. Leave a little room for expansion and freeze for up to 3 months for best quality.
Thaw overnight in the refrigerator and reheat on the stove or in the microwave. Add a splash of broth or water if it’s gotten too thick. You can also keep leftovers in the refrigerator for 3–4 days.
An Easy, Budget-Friendly Meal
A bag of split peas goes a surprisingly long way, especially when you add leftover ham and a couple of vegetables. This is exactly the kind of meal I love making when I want something filling without spending a fortune or making a huge mess in the kitchen.
Serve it with grilled cheese or a slice of toasted bread, and you’ve got a simple homemade meal that makes great leftovers, too.
Instant Pot Split Pea Soup with Ham
260kcal
Ingredients
- 1 lb dried green split peas
- 1 medium onion minced
- 1 carrot diced
- 1 cup cooked ham diced
- 6 cups chicken broth or water with bouillon
- 1 tbsp butter or olive oil
- 2 cloves garlic minced (optional)
- ½ tsp black pepper
- ½ tsp dried thyme optional
- 1 bay leaf optional
- Salt to taste
Equipment
Method
- Rinse split peas, cover with water, and soak for 1 hour. Drain.
- Set Instant Pot to Sauté. Add butter or oil, minced onion, and diced carrot. Cook for 4–5 minutes until softened. Add garlic during the last 30 seconds.
- Turn off Sauté. Add drained split peas, ham, broth, pepper, thyme, and bay leaf. Stir well, scraping the bottom of the pot.
- Secure the lid and set the valve to Sealing. Cook on High Pressure for 12 minutes.
- Allow pressure to release naturally for 15–20 minutes, then carefully release any remaining pressure.
- Remove bay leaf and stir until creamy. If the soup is too thin, turn on Sauté and simmer uncovered, stirring frequently until thickened.
- Season with salt to taste and serve.
Nutrition
Serving1gCalories260kcalCarbohydrates39gProtein20gFat4gSaturated Fat1gSodium750mgPotassium650mgFiber15g
Private Notes
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