Instant Pot Split Pea Soup

Ingredients

• 15 ml (1 tablespoon)olive oil
• 14 g (1 tablespoon)butter
• 1/2 mediumonion, chopped
• 2 mediumcarrots, chopped
• 2 stickscelery, chopped
• 2 clovesgarlic, minced
• 1.42 litres (6 cups)vegetable or chicken broth
• 454 g (1 pound)green split peas
• 454 g (1 pound), optionalsmoked ham, chopped
• 1 teaspoonsmoked paprika
• 1/4 teaspoonground cumin
• to tastesalt and pepper

Instructions

1. 1

   Sauté vegetables

   Put the olive oil, butter, onion, carrots and celery in the Instant Pot. Press the sauté button and cook for 5 minutes, stirring occasionally.

2. 2

   Add remaining ingredients

   Stir in the garlic, then add the broth, split peas, chopped ham if using, smoked paprika and cumin.

3. 3

   Cook under pressure

   Stir well, close the lid and check that the valve is set to sealing. Set the Instant Pot to cook at high pressure for 15 minutes; allow about 15 minutes for it to come to pressure.

4. 4

   Release the pressure

   When the countdown ends, let the pressure release naturally for 15 minutes. Then use a quick release if you wish, or leave it to release naturally for the remaining time.

5. 5

   Season and serve

   Taste the soup and add salt and pepper if needed.

What is split pea soup?

Split pea soup is a hearty American comfort food made by simmering dried split peas with vegetables and broth until the peas soften. Smoked ham is a common savoury addition, but this version can also be made without it.

The Instant Pot shortens the hands-on cooking compared with a stovetop method. Sautéing the vegetables first builds flavour, while pressure cooking softens the peas in the broth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 399 calories, 32g protein, 52g carbs, 8g fat.

Split peas provide most of the carbohydrate and a substantial share of the protein; ham, when used, adds more protein and contributes fat and salt. The olive oil and butter are the main added-fat ingredients. To balance the bowl, serve it with a fresh salad or another non-starchy vegetable.

Why use green split peas?

Green split peas bring the soup's substantial texture and earthy flavour. They go into the pot dried, so they do not need to be soaked for this method.

Sort through the peas and remove any stray debris before adding them. A quick rinse can clear away dust.

Build a flavourful base

Vegetables: Sautéing the onion, carrots and celery for 5 minutes gives them a head start before pressure cooking.

Seasoning: Garlic, smoked paprika and cumin add savoury depth. The ham contributes salt and smoke if you choose to include it, so taste before adding more salt.

Set the pressure correctly

Sealing: Check that the valve is set to sealing before starting the high-pressure cycle. The pot takes about 15 minutes to come to pressure, in addition to the 15-minute cook time.

Release: The method calls for a 15-minute natural release after the countdown. A quick release can follow, or you can let the pressure release naturally for the rest of the time.

What to expect from the texture

The peas soften during pressure cooking, giving the soup its thick, hearty character. Stirring well before closing the lid helps distribute the peas and seasonings through the broth.

If the soup seems thicker after standing, stir it before serving. Season at the end, when you can judge the combined saltiness of the broth and any ham.

Make it vegetarian or serve with ham

For a vegetarian pot, omit the ham and choose vegetable broth. For a meatier soup, use the chopped smoked ham and either vegetable or chicken broth.

Serve it in bowls on its own or with bread for dipping. A simple side salad also pairs well with the rich, filling soup.

Recipe notes & tips

• Chop the vegetables to a similar size so they sauté evenly.
• Give the peas a quick look for debris before adding them.
• Keep the ham optional and use vegetable broth for a vegetarian version.
• Check the valve is set to sealing before pressure cooking.
• Taste before adding salt, especially if your broth or ham is salty.
• Allow for the pot's roughly 15-minute rise to pressure when planning the cooking time.

Variations

• Vegetarian pot: Leave out the ham and use vegetable broth.
• Chicken broth: Choose chicken broth for a different savoury base.
• Extra smoky flavour: Keep the smoked ham and paprika in the recipe.
• Milder seasoning: Reduce the smoked paprika or cumin to suit your taste.
• More vegetables: Add extra chopped carrots or celery while sautéing.

Common mistakes to avoid

• Skipping the sauté: The vegetables miss their initial cooking; sauté them for the full 5 minutes.
• Forgetting to stir: Ingredients may not be evenly distributed; stir thoroughly before closing the lid.
• Wrong valve setting: The pot will not build pressure as intended; set the valve to sealing.
• Rushing the release: The recipe relies on a 15-minute natural release first; wait before using quick release.
• Over-salting early: Ham and broth can be salty; taste the finished soup before seasoning.

How to store

Refrigerate leftover soup in a covered container and use within 3–4 days. Reheat gently on the hob or in the microwave until hot throughout, stirring as needed; add a little broth or water if it has thickened.

Frequently asked questions