Umami Recipes
Umami Recipes

Ed & Andrea's Cookbook

Instant Pot Split Pea Soup with Ham

8 servings


50 minutes

total time


3 tablespoons butter

1 onion (diced)

2 ribs celery (diced)

2 carrots (diced)

1 ham bone (a smoked ham hock or 6 oz. diced deli ham can also be used)

1 lb. dry split peas (sorted through and rinsed)

6 cups low sodium chicken stock/broth (or veggie stock, water, or a mixture)

2 bay leaves

kosher salt and black pepper (see notes)

chopped fresh parsley (for garnish, optional)


Turn pressure cooker to the "sauté" setting. Melt butter (3 tablespoons) and sauté onion, celery, and carrots for about 5 minutes, until softened.

Add the split peas, chicken stock (6 cups), ham bone (or hock or 6 oz. diced cooked ham), and the 2 bay leaves. Turn off the "sauté" function.

Cover pressure cooker and set to manual, high pressure for 15 minutes.

Allow the pressure to naturally release for 10-15 minutes. Then, quick release the pressure valve.

If you used a ham bone or hock: 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 season with salt and pepper if necessary (see notes). Serve immediately, or store in your refrigerator for up to 1 week or freezer in an airtight container for up to 6 months.


Frankly, I eyeball split pea soup like, every time. But I need the pressure cooker times saved, so here we are.

Pro tip: If you don't have a ham bone, just use sausage or ham bits and some liquid smoke. Heck, go vegan with it and still use the liquid smoke.


Serving Size

1.5 cups


307 kcal

Total Fat

7 g

Saturated Fat

3 g

Unsaturated Fat


Trans Fat



16 mg


315 mg

Total Carbohydrate

43 g

Dietary Fiber

15 g

Total Sugars

8 g


18 g

8 servings


50 minutes

total time
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