Instant Pot Split Pea Soup with Ham is made with tender split peas, savory ham, carrots, celery, and a flavorful broth for a rich, hearty bowl of classic comfort food. This easy Instant Pot recipe is perfect for using leftover ham and creates a thick, creamy soup with very little hands-on time.
I love making this soup after the holidays because it’s one of the best ways to use leftover ham or a ham bone. It’s warm, filling, and one of those old-fashioned recipes that tastes even better the next day after the flavors have had time to come together. 🫛🍖🥣
Why I Love This Recipe
Ingredient Notes
- Split Peas: Dried split peas are the star of this recipe. They cook down into a thick, creamy soup in the Instant Pot without needing to be soaked. Be sure to rinse them well and remove any small stones or damaged peas before cooking.
- Carrots: Carrots add natural sweetness and help balance the savory flavor of the ham.
- Onion: Onion creates a flavorful base and adds depth to the soup as it cooks.
- Garlic: Fresh garlic gives the soup the best flavor. I recommend using fresh cloves instead of garlic powder for this recipe.
- Celery: Celery adds classic flavor and pairs perfectly with the carrots, onions, and ham.
- Chicken Broth: Chicken broth creates a rich, savory base. I usually use Better Than Bouillon mixed with water, but your favorite chicken broth works just as well.
- Ham Steak: A ham steak adds plenty of smoky, savory flavor. If you have a leftover ham bone, add it to the Instant Pot while the soup cooks for an even richer broth. Remove any meat from the bone before serving and stir it back into the soup.
- Butter: Butter is used to sauté the vegetables, adding richness and building flavor before pressure cooking.
Be sure to check out the full recipe and ingredient list below
How To Make Instant Pot Split Pea and Ham Soup
- Turn the Instant Pot to the Sauté setting and melt the butter. Add the chopped onion, celery, carrots, and garlic.
- Cook for 2–3 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the dried split peas. Add the diced ham and the ham bone, if using.
- Pour in the chicken broth and stir to combine. Secure the lid and set the valve to Sealing.
- Cook on High Pressure (Manual) for 15 minutes.
- Allow the pressure to naturally release for 10–15 minutes, then carefully release any remaining pressure.
- Remove and discard the ham bone. If there is any meat left on the bone, chop it and stir it back into the soup.
- Stir the soup well. If you’d like a smoother consistency, use an immersion blender to blend part of the soup.
- Taste and season with salt and black pepper if needed. Serve hot with cornbread, crusty bread, or buttery crackers. 🫛🍖🥣
Be sure to check out the full recipe and ingredient list below
Frequently Asked Questions
Tips I Found Helpful
- I always rinse and sort through the dried split peas before cooking to remove any small stones or damaged peas.
- Sautéing the vegetables for a few minutes before pressure cooking adds extra depth of flavor to the finished soup.
- If you have a ham bone, be sure to use it. It gives the broth a rich, smoky flavor that’s hard to beat.
- Allow the pressure to naturally release for 10–15 minutes so the soup finishes cooking and develops the best texture.
- If the soup is thicker than you like, stir in a little extra chicken broth until it reaches your preferred consistency.
- For a smoother soup, use an immersion blender to blend a portion of the soup before serving, leaving some chunks of ham and vegetables for texture.
- This soup tastes even better the next day as the flavors continue to develop, making it a great recipe for meal prep.
Our Favorite
Sides With Split Ham and Bean Soup
Do I need to soak the split peas first?
No. Split peas cook quickly in the Instant Pot, so there’s no need to soak them before cooking. Just rinse them well before adding them to the pot.
Can I use leftover holiday ham?
Absolutely! This recipe is a great way to use leftover ham. If you have a ham bone, add it to the soup while it cooks for even more flavor.
Why is my split pea soup so thick?
Split pea soup naturally thickens as it cools because the peas continue to absorb liquid. If it’s thicker than you’d like, simply stir in a little extra chicken broth when reheating.
Can I freeze Split Pea Soup with Ham?
Yes! Let the soup cool completely, then freeze it in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Can I make this soup vegetarian?
Yes. Skip the ham and use vegetable broth instead of chicken broth. You can also add smoked paprika or a little liquid smoke for extra flavor.
What should I serve with Split Pea Soup?
This soup is delicious with warm cornbread, crusty bread, buttery crackers, homemade biscuits, or a simple green salad.
Can I make this soup ahead of time?
Definitely! Like many soups, the flavor gets even better after a day in the refrigerator, making it perfect for meal prep.
How to Store
Allow the soup to cool completely before transferring it to an airtight container.
Refrigerator: Store leftover Split Pea Soup with Ham in the refrigerator for up to 4 days.
Freezer: Freeze the soup in freezer-safe containers for up to 3 months. Leave a little space at the top of the container to allow for expansion.
Reheating: Warm the soup on the stovetop over medium heat or in the microwave until heated through. If the soup has thickened, stir in a little chicken broth or water until it reaches your preferred consistency. 🫛🍖🥣
Instant Pot Split Ham and Pea Soup
This Instant Pot Split Pea Soup with Ham is a hearty, old-fashioned comfort food recipe made with tender split peas, savory ham, carrots, celery, onions, and a rich, flavorful broth. It's an easy Instant Pot meal that's perfect for using leftover ham and makes a warm, satisfying dinner on chilly fall and winter days.
Ingredients
- 1 cup chopped carrots
- 1 Onion
- 2 cloves garlic
- 2 stalks celery chopped
- 16 oz bag of dried split peas
- 6 cups chicken broth
- 1 pound ham steak with bone
- 2 tbs butter
Instructions
- Turn the Instant Pot to the Sauté setting and melt the butter.
- Add the chopped onion, celery, carrots, and garlic. Cook for 2–3 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the dried split peas.
- Add the diced ham and the ham bone, if using.
- Pour in the chicken broth and stir to combine.
- Secure the lid and set the valve to Sealing. Cook on High Pressure (Manual) for 15 minutes.
- Allow the pressure to naturally release for 10–15 minutes, then carefully release any remaining pressure.
- Remove and discard the ham bone. If there is any meat left on the bone, chop it and stir it back into the soup.
- Stir the soup well. If you'd like a smoother consistency, use an immersion blender to blend part of the soup.
- aste and season with salt and black pepper if needed. Serve hot with cornbread, crusty bread, or buttery crackers. 🫛🍖🥣
Notes
There's no need to soak the dried split peas before cooking. Be sure to rinse and sort them before adding them to the Instant Pot. For the richest flavor, use a ham bone if you have one, then remove any meat from the bone and stir it back into the soup before serving. Allow the pressure to naturally release for 10–15 minutes to help the soup develop the best texture. If the soup is thicker than you'd like, simply stir in a little extra chicken broth before serving. Pair it with warm cornbread, crusty bread, or buttery crackers for a comforting homemade meal. 🫛🍖🥣
