Thick and creamy, Instant Pot Split Pea Soup puts a family favorite on the table in less time!
One of my favorite things to eat when growing up was split pea soup. It was always a treat when my mom made it, which wasn’t nearly often enough. As much as I love soup, my kids weren’t into anything but chicken, miso, egg drop, and wonton soup when they were young. It’s only now, as an adult, that my daughter likes to try different varieties. And, while I haven’t made this Instant Pot split pea soup for her, I’ve made a similar recipe in a regular stovetop pot.
She no longer lives near me, so she doesn’t get to sample my Instant Pot creations. But that’s okay, as it means more leftovers for me. And, since I can now make this soup quickly, I don’t have to wait as long to savor each delectable, smoky mouthful. This soup is thick and creamy, with tender bits of onion, carrots, and celery. The carrots were always my favorite part. The green split peas provide a slightly earthy, sweet flavor. You can also make this recipe with yellow split peas for a milder flavor.
It’s easy to make a vegetarian version of this soup by using plant-based butter, vegetable broth, and omitting the optional ham. As long as your chosen broth does not contain flour, this recipe is naturally gluten-free. My favorite addition is leftover turkey from Thanksgiving. Rather than making turkey soup, which I often do, I take the drumsticks, which are usually still meaty, and add them to my split pea soup. There’s still plenty of turkey carcass left for a pot of turkey soup (make it as you would chicken soup).
Another benefit of adding a ham bone or turkey bone to this soup is that the bones contain gelatin (from the collagen) and marrow, which help to thicken the soup while infusing it with unbelievable flavor. And, if you happen to have a smoked turkey leg, all I can say is “wow,” your family is in for quite a treat when they taste this soup. If you don’t have a ham or turkey bone, no problem. Just cut up some of the cooked meat and add it to the soup.
For the love of soup!
As I said, I love soup, and this Instant Pot split pea soup is definitely in my top three make-at-home varieties. If you like creamy, thick, and savory soups, some of my other favorites are this Spinach Soup Recipe (a great way to enjoy spinach), Corn Soup (always a hit with little ones), Mashed Potato Soup (a great use of leftover mashed potatoes), and Buffalo Chicken Soup—this one is amazing and full of delectable flavor. And, when it comes to creamy soups, there’s nothing like a steaming bowl of Clam Chowder—New England style, please! Don’t worry, I love a slightly spicy bowl of Manhattan-style chowder, too!
I often use a slow cooker to make soup. There’s just something wonderful about smelling it cooking all day. If you do too, give this recipe for Crock-Pot Potato Soup a try. For something a bit different but oh-so-good, try this Sweet Potato Soup Recipe, Tortellini Soup, or Chicken Enchilada Soup. Each of these soups will warm you up on a cold night but taste equally delicious during the warmer times of year.
How do I store leftovers?
Allow leftover Instant Pot split pea soup to cool to room temperature, then refrigerate it in an airtight container for up to 4 days with meat, or 5 days if making a vegetarian version. Once chilled, it can be frozen in a freezer-safe container or zippered bag for up to 3 months. Defrost the frozen soup in the fridge overnight. Reheat the soup on the stove over medium-low heat. Add a splash of water or broth if it becomes too thick.
Serving suggestions
Instant Pot split pea soup is a great meal starter or entrée on its own. As a meal, it begs for a special type of side dish, and Air-Fryer Sweet Potato Fries are the perfect balance to the savory soup. Or bake a loaf of this delicious Olive Bread Recipe, which is ideal for dunking in soup and scraping the bowl. Serve the soup alongside Baked Broccoli Mac And Cheese, Ground Chicken Burgers, or Cornbread Casserole and enjoy.
Instant Pot Split Pea Soup
Ingredients
- 2 1/2 tablespoons butter
- 1 medium onion diced
- 2 medium carrots diced
- 2 ribs celery diced
- 3 cloves garlic minced
- 1 pound green split peas rinsed and sorted
- 6 cups low-sodium chicken broth or vegetable broth
- 2 bay leaves
- 6 ounces diced ham or a smoked ham hock for added flavor optional
- Salt and black pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Set your Instant Pot to the 'Sauté' mode. Add the butter. Once melted, add the diced onion, carrots, and celery. Cook for about 5 minutes until the vegetables start to soften. Stir in the minced garlic and cook for another minute.
- Add the split peas, broth, and bay leaves to the pot. If using ham, add it now. Secure the lid and make sure the valve is set to sealing. Select 'Manual' or 'Pressure Cook' on high for 15 minutes.
- When the cooking time is up, let the pressure release naturally for 15 minutes before using quick release for any remaining pressure.
- Remove the bay leaves. If you used a ham hock, remove it from the soup and take off the attached ham meat. Then, add the ham meat back into the soup.
- Taste the soup and season with salt and black pepper as needed. Serve hot. Garnish with parsley.
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