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Instant Pot Split Pea & Ham Soup Recipe

Instant Pot Split Pea and Ham Soup

Enjoy the hearty flavorful slow cooked taste of split pea soup done in less than an hour thanks to the convenience of the Instant Pot! My Instant Pot Split Pea and Ham Soup comes out so flavorful thanks to the high pressure cooking.
Course Main Course, Soup
Cuisine American
Diet Gluten Free, Low Lactose
Prep Time 10 minutes
Cook Time 20 minutes
Natural Release 15 minutes
Total Time 45 minutes
Servings 10
Calories 223kcal
Author Katie


  • Instant Pot


  • 1 Large Ham Bone
  • 16 oz. Dried Green Split Peas
  • 3 Carrots peeled and diced
  • 2 Parsnips peeled and diced
  • 2 Idaho Potatoes peeled and diced
  • ½ Onion diced
  • 3 Celery Stalks diced
  • 2 Garlic Cloves Whole
  • 1 Bay Leaf
  • 1 tablespoon Season Salt
  • ½ teaspoon Ground Black Pepper
  • 8 cups Water
  • ¼ cup Fresh Parsley diced
  • 2 cups Cooked Ham diced


  • In a 6-quart or 8-quart Instant Pot, place the ham bone, sliced carrots, parsnips, white potatoes, onion, celery, garlic, and split peas. Then, add bay leaf, season salt, and black pepper followed by 8 cups of water. Stir until everything is incorporated.
  • Place the lid on the Instant Pot, close valve, and set to manual high pressure for 20 minutes. Once the soup is done allow the pressure to naturally release for 10-15 minutes. Carefully relieve any excess pressure with a thick dishcloth or potholder. Always open the lid facing away from yourself.
  • Carefully remove the ham bone and discard. Using tongs you can grab larger pieces of ham and chop on a cutting board or leave as is. Mix the soup well, and add 3 tablespoons fresh minced parsley and 2 cups of diced cooked ham, mix well. Ladle soup into bowls and top with additional fresh parsley.


  • Prep Ahead - If you want to expedite the process on the day you are ready to make this Instant Pot Split Pea and Ham Soup recipe you can prep all the vegetables except the potatoes the day before. Just store in a large gallon size baggie or in an airtight container inside the refrigerator.
  • No Ham Bone - No ham bone, no problem. You can still make this recipe without a ham bone, it will not be as flavorful.
  • Vegetarian - You can make this recipe vegetarian by leaving out the ham bone and diced ham. I have never tested this, but I would recommend using a vegetable broth instead of water to give additional flavor. More salt might also be needed once the soup is done cooking.
  • Instant Pot Cooking - Remember, whenever you cook using the Instant Pot you will need to leave time for the pot to come to pressure. Simply double your cooking time and that is how long you will need. For this recipe it has a 20 minute cooking time so it will take at least 20 minutes to come to pressure before the timer count-down begins.
  • Force Pressure - Whenever you are cooking in the Instant Pot and forcing pressure you need to be extremely careful. I always use a dish towel that goes over the vent. Followed by a pot holder to move the venting spout to force the remaining steam out of the pot.


Serving: 1c | Calories: 223kcal | Carbohydrates: 36g | Protein: 16g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 993mg | Potassium: 707mg | Fiber: 14g | Sugar: 6g | Vitamin A: 3258IU | Vitamin C: 15mg | Calcium: 55mg | Iron: 3mg