This split pea soup in an instant pot is a quick, 30-minute meal that is filling and DELICIOUS. Throw all of your ingredients in the Instant Pot and soon enough you’ll have steaming bowls of soup to feed the whole family!
So guys, I learned something about myself in the last few weeks. Apparently I’m a fiend for split pea soup?? Weird, right? I never woulda thought. But that’s it… that’s the truth.
I made this Split Pea Soup in an Instant Pot and I am OBSESSED. Seriously! Not only is this soup delicious, it also is SO hands off and easy to make…. You can have dinner ready and on the table in 30 minutes with this soup. And not only that, you’re going to want to make it as often as possible for the simple fact that it’s just so darn good!
Getting Used to my Instant Pot
I’ll admit, my pressure cooker scared me a little bit when I first got started with it. Truth be told, I couldn’t even figure out how to put the lid on for a solid like… 6 months.
But now that I’ve made this soup in my pressure cooker (and figured out how to put the lid on the pot), I am so ready to start exploring with other Instant Pot Recipes! This is a great lead-in for instant pot newbies 🙂
What Ingredients are in this Split Pea Soup in an Instant Pot?
Dry split peas
For full ingredients and instructions, see the recipe card at the bottom of the page.
How to Make my Split Pea Soup in an Instant Pot
Set your instant pot to the saute setting. Heat your butter, and then saute your celery, carrots, and onions for about 5-7 minutes until the vegetables begin to soften.
Add the peas, chicken stock, ham, bay leaves, and thyme leaves into the pot.
Set your instant pot to high for 15 minutes.
Allow the pressure to release naturally for about 10 minutes, and then do an instant release after.
How do I Reheat Split Pea Soup?
This split pea soup is a great meal to make ahead of time, as it reheats wonderfully, as long as you follow a few easy tips:
As your split pea soup cools, it will begin to thicken. Once it’s been in your fridge overnight your soup will almost begin to seem gelatinous, as it will be harder to stir. It might even be a less pleasant texture to eat.
The way to combat this is simple… scoop yourself a bowl of soup. Before you put it in the microwave or in a pot on the stovetop, add about 2 tbsp of chicken broth per serving (or more if necessary). This will thin out the soup a bit, bringing it back to the texture that it was when you first enjoyed it!
If you liked this recipe, make sure to check out some of the other BEST soup recipes on my site:
- Borscht Soup
- Thai-Inspired Meatball Soup
- Escudella (Andorran Meat Stew)
- Fish Soup from Cambodia (Amok)
- Chicken and Rice Soup
- Cucumber Yogurt Soup (Tarator)
If you make this recipe, please leave a comment and let me know what you think! I’ll see you all soon for more Canadian classics!
Split Pea Soup in the Instant Pot
- 2 Carrots chopped
- 1 Celery stalk chopped
- 1 onion chopped
- 3 tbsp Butter
- 1 lb ham cubed
- 1 lb dry split peas
- 5 cups chicken stock
- 4 Bay leaves
- 3 Thyme sprigs
- Set your instant pot to the saute setting. Heat your butter, and then saute your celery, carrots, and onions for about 5-7 minutes until the vegetables begin to soften.
- Add the peas, chicken stock, ham, bay leaves, and thyme leaves into the pot.
- Set your instant pot to high for 15 minutes.
- Allow the pressure to release naturally for about 10 minutes, and then do an instant release after.
- Enjoy! Leave a comment on this post letting me know what you thought.