This Instant Pot split pea soup recipe with ham is easy to make, and my kids love it too! Throw it in your pressure cooker for 17 minutes and it’s perfect.
This was the first time I made this Instant Pot split pea soup recipe and I couldn’t believe how perfect it came out! It’s not always that I try something and it works. Many times I feel it needs a few tweaks here and there and “I’ll try this and that next time I make it”. I used the basic ingredients I used to make my crockpot split pea soup and adjusted it just a bit since I was making it in my Instant Pot using the pressure cooker function. It took all day in my slow cooker but knew my Instant Pot chili only took about 15 so I started there. Felt it needed a few more minutes and 17 was just perfect for the split peas to be smooth, and the carrots and celery were just tender enough.
We don’t always have time to make a home cooked meal, that is why I’m a bit obsessed with the Instant Pot I have. When I’ve forgotten to make dinner, I’ve gotten distracted and realize everyone is starving, or know we have activities in the evening I know I can have an entire meal ready in about 20 minutes max! Most of our favorites take only 3-5 minutes to cook like the Instant Pot chili mac we make regularly.
Here is all you have to do really:
- Chop your onion, celery, ham (use your holiday leftovers, it’s great) and carrots
- Put your IP on saute and add some olive oil, your onions and ham (brings out a lot of flavor)
- Add your vegetable stock (you can use water but this makes it much more flavorful)
- Add your veggies
- Add some salt for flavor
- Cook for 17 minutes on high pressure
Here’s a printable version of our Instant Pot split pea soup recipe
This Instant Pot split pea soup recipe with ham is easy to make, and my kids love it too! Throw it in your pressure cooker for 17 minutes and it's perfect.
- 40 oz vegetable stock
- 2 c dry split peas
- 1/2 onion, diced
- 2 carrots, cut
- 2 stalks celery, cut
- 2 tbsp olive oil
- 1 1/2 tsp salt (more or less depending on preference)
- 1 tsp garlic powder
- 1 c ham, diced
Put your IP on saute and add your olive oil, onions and ham. Cook for a few minutes just so onions soften and ham juices come out a bit and add flavor to the rest of your soup. Add all other ingredients and stir well so salt dissolves (can wait and add salt at end if preferred). Put your lid on and close steam valve. Set to manual, pressure, high for 17 minutes. Do a slow release on steam valve and carefully lift lid. Stir and serve. The longer it sits the thicker it will become. Top with cheese if desired.
If you want to reduce the salt that is fine too but I don’t like highly seasoned foods and 1 tbsp was perfect since nothing else you’re adding really has salt (unless you’re using regular chicken stock then you might want to add less salt). This is now one of my kids’ favorite meals. With a side of bread it’s a complete meal and quite healthy too which I appreciate.
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