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Instant Pot Split Pea and Ham Soup

This Instant Pot Split Pea Soup is made with a leftover ham bone (or any ham you have), for a super easy, freezable weeknight meal! The pressure cooker cuts the cooking time in half.
Course Soup
Cuisine American
Keyword crock pot, freezer cooking, ham, ham bone, instant pot, pressure cooker, slow cooker, split pea, split pea and ham soup, split pea soup
Servings 8


  • Pressure Cooker


  • 3 tablespoons butter
  • 1 onion diced
  • 3 ribs celery diced
  • 2-3 carrots diced
  • 1 ham bone or 8 oz. diced ham
  • 1 lb. dry split peas sorted through and rinsed
  • 8 cups chicken stock veggie stock, water, or a mixture
  • kosher salt and black pepper


  • Turn pressure cooker to the "saute" setting. Melt butter and saute onion, celery, and carrots, seasoned with salt and pepper, for about 5 minutes, until softened.
  • Add the split peas, stock/water, and ham.
  • Cover pressure cooker and set to manual high pressure for 15 minutes.
  • Allow the pressure to naturally release for 10-15 minutes.
  • If you used a ham bone: remove the it from the soup and remove the ham meat that's still attached to it.
  • Add the ham meat back into the soup.
  • Taste and adjust seasonings if necessary. Serve immediately, or store in your refrigerator for up to 1 week
  • Serve immediately, or store in your refrigerator for up to 1 week or freezer in an airtight container for up to 6 months.


1. To make this in your slow cooker, add all ingredients (omitting the butter) to slow cooker and cook on low for 8 hours or high for 4 hours, or until split peas are cooked to desired tenderness.
2. To make this on your stove-top, saute veggies as instructed in a large pot. After adding the remaining ingredients, bring to a boil, cover, and simmer for approximately one hour (or until split peas are cooked to desired tenderness).
3. This soup will likely thicken once it cools and is refrigerated, especially if you use a ham bone. You can add some water or broth when reheating.