As the temperatures drop and the sweaters make their seasonal debut, there is nothing quite as comforting as a warm bowl of instant pot split pea soup waiting at the end of the day. This humble classic has been a longtime favorite in my kitchen thanks to its simple ingredients, deeply satisfying flavor, and surprisingly rich history, one that reaches all the way back to Ancient Greece. It is proof that the coziest meals are often the most unassuming.
Cost About $1.35 per serving — roughly $7.95 for all 6 servings, based on national average U.S. grocery prices. More budget friendly meals →
What makes this version so special is the Instant Pot, which transforms split pea soup from an all-afternoon simmer into a genuine weeknight miracle. Instead of babysitting a pot on the stove for hours, you let pressure cooking do the heavy lifting and have a thick, velvety bowl of comfort ready in a fraction of the time. If you are all about flavor-packed meals with minimal effort, this Instant Pot split pea soup is your soulmate in a bowl.
Why You’ll Love This Recipe
The greatest draw here is speed and ease. Thanks to the Instant Pot, you skip the hours of simmering that traditional split pea soup demands, and there is no need to pre-soak the peas either. A little sauteing, a single pressure-cook cycle, and a short natural release deliver a soup that tastes like it cooked all day. It is the definition of low effort, high reward.
It is also wonderfully healthy and hearty. Split peas are naturally packed with plant protein, fiber, and a host of nutrients, which makes this soup as nourishing as it is filling. On top of that, it is remarkably budget-friendly, relying on simple pantry staples that stretch a long way without compromising on flavor. A big, satisfying pot costs very little to make.
Finally, this recipe is endlessly customizable. It adapts easily for vegetarian, vegan, or meat-lovers alike, so you can tailor it to whoever is gathered around your table. Whether you add a smoky ham hock or keep it entirely plant-based, the soul-warming result is the same.
Ingredients
The undisputed star of this soup is two cups of dried green split peas, which need no soaking at all, just a quick rinse before they go into the pot. For a savory, aromatic base, you will saute one diced onion, three diced carrots, and two diced celery stalks, along with two cloves of minced garlic for extra depth. These humble aromatics build the backbone of flavor that makes each spoonful so satisfying, and six cups of vegetable or chicken stock tie it all together. Homemade stock takes it to another level, but a good store-bought carton works beautifully.
For warmth and earthiness, a single bay leaf and one teaspoon of dried thyme do quiet but important work, while salt and pepper season everything to taste at the end. The one optional but wonderful addition is a ham bone or ham hock, which lends a rich, smoky depth to the soup as it cooks. If you are keeping things vegetarian, simply skip it and reach for a teaspoon of smoked paprika, a splash of liquid smoke, or a little nutritional yeast to keep that savory complexity intact.
The whole thing comes together from ingredients you likely already have in the pantry and crisper drawer. If you find yourself without stock, even water works perfectly well with a little extra seasoning to compensate, which is part of what makes this soup so reliable and forgiving.
Step-by-Step Instructions
Begin by turning your Instant Pot to the Saute mode and adding a drizzle of olive oil. Once it is warm, saute the chopped onion, carrots, and celery for about five minutes, stirring occasionally, until they have softened and begun to release their aroma. Toss in the minced garlic and cook for one to two minutes more, just until fragrant, being careful not to let it burn.
Switch off the Saute mode and stir in the rinsed split peas, the bay leaf, the thyme, and your six cups of stock. If you are using a ham bone or ham hock, nestle it into the pot now so its smoky richness can infuse the entire soup. Give everything a good stir to make sure the peas are not clinging to the bottom, which helps prevent any sticking or scorching during cooking.
Seal the Instant Pot and set it to Manual, or high pressure, for fifteen minutes. Keep in mind that the pot will take roughly ten to fifteen minutes to build up pressure before the cooking cycle actually begins, so a little patience is part of the process. Once the timer beeps, allow the pot to release pressure naturally for fifteen minutes, then carefully perform a quick release for any pressure that remains before opening the lid.
Give everything a good stir, and if you used a ham bone, lift it out, shred off any tender meat, and stir that back into the pot. Season generously with salt and pepper to taste. If the soup feels thicker than you like, loosen it with a splash of water or stock until it reaches your ideal consistency. From about ten minutes of prep to thirty minutes of cooking, this recipe yields six warm, hearty servings.
Tips for the Best Instant Pot Split Pea Soup
For the perfect texture, consider blending about half of the finished soup with an immersion blender while leaving the rest chunky. This gives you a creamy, luxurious body while still keeping some pleasant bite from the vegetables and peas. Another small but crucial tip is to stir the soup well before sealing the lid, which keeps the split peas from settling and clinging to the bottom of the pot where they could scorch under pressure.
This soup is easy to adapt to your taste. For a fully vegetarian pot, skip the ham and lean on a teaspoon of smoked paprika or a dash of liquid smoke for that signature smoky note. If you like a little heat, add a pinch of cayenne or red pepper flakes while sauteing the aromatics. It stores beautifully too, keeping in an airtight container in the fridge for up to five days or in the freezer for up to three months, making it ideal for meal prep.
When it comes to serving, split pea soup loves a sturdy companion. Pair it with crusty bread, warm cornbread, or a crisp side salad for a complete and comforting meal. If you enjoy this kind of cozy, slow-simmered feel, you will also love our cozy Crockpot creamy potato soup for a richer bowl, or our cozy Crockpot vegetable minestrone when you are craving something bright and veggie-packed.
Kitchen Gear for This Recipe
- Instant Pot Duo 6-Quart
- Tempered Glass Instant Pot Lid
- Steamer Basket & Trivet Set
- Instant-Read Meat Thermometer
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Frequently Asked Questions
Can I make this soup on the stovetop?
Absolutely. Simply simmer all of the ingredients together in a large pot for about one and a half to two hours, until the split peas are soft and the soup has thickened.
Do split peas need to be soaked?
No, and that is part of the magic of the Instant Pot. You can skip pre-soaking entirely and simply rinse the peas before adding them to the pot.
What is the best way to reheat leftovers?
Gently reheat on the stovetop or in the microwave, adding a splash of water or stock to loosen the soup, since it thickens considerably as it sits in the fridge.
How do I make it vegetarian or vegan?
Skip the ham bone and use vegetable stock, then boost the savory flavor with smoked paprika, liquid smoke, or nutritional yeast so you do not miss the smoky depth.
Why is my soup too thick, and how do I fix it?
Split peas absorb a lot of liquid, so the soup naturally thickens as it cooks and cools. Just stir in a splash of water or stock until it reaches the consistency you prefer.
Let me know how your split pea soup turns out, because this cozy bowl is exactly the kind of effortless comfort that makes cold evenings better. For more wholesome inspiration, explore these healthy eating ideas, and when you make a pot, snap a photo and tag @thekitchensaid on Instagram so I can see your delicious creation.
Cozy Instant Pot Split Pea Soup Recipe
American · Soup
A warm, hearty Instant Pot split pea soup that is quick, customizable, and perfect for weeknights, with dried split peas, aromatics, and an optional ham hock.
Ingredients
- 2 cups dried green split peas
- 1 ham bone or ham hock (optional)
- 1 onion, diced
- 3 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 6 cups vegetable or chicken stock
- 1 bay leaf
- 1 tsp dried thyme
- Salt & pepper, to taste
Instructions
- Set the Instant Pot to Saute and add a drizzle of olive oil. Saute the onion, carrots, and celery about 5 minutes until softened, then add the garlic for 1-2 minutes.
- Turn off Saute and stir in the rinsed split peas, bay leaf, thyme, and stock. Add the ham bone or hock if using.
- Seal and cook on Manual high pressure for 15 minutes, allowing about 10-15 minutes for pressure to build.
- Let the pressure release naturally for 15 minutes, then quick-release any remaining pressure and open the lid.
- Stir well. If using a ham bone, remove it, shred the meat, and return it to the pot.
- Season with salt and pepper, thin with water or stock if needed, and serve warm.
Nutrition: 290 calories
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Cost is an estimate based on national average U.S. grocery prices. What you actually pay will vary by store, season and region.
