Savory Passport Recipes

You don’t need a chef; you need a pressure cooker and a plan. This Instant Pot Split Pea and Ham Soup turns a handful of humble pantry items into rich, smoky comfort that tastes like it simmered all Sunday—without stealing your weekend. It’s thick, hearty, and loaded with protein, aka the kind of soup that shuts down snack cravings.

Bonus: it’s budget-friendly, meal-prep gold, and uses up that ham bone you weren’t sure what to do with. If you’re chasing maximum flavor with minimum effort, welcome to your new cold-weather flex.

Why You’ll Love This Recipe

• Speed meets depth: Pressure cooking mimics all-day simmering, delivering velvety texture and deep, smoky ham flavor in about 40 minutes.
• Zero babysitting: No stirring, no hovering—just set it and let the Instant Pot do the heavy lifting.
• Meal prep friendly: Thickens beautifully as it cools, reheats like a dream, and freezes well.
• Uses leftovers smartly: That ham bone or ham hock finally gets the respect it deserves.
• Nutrient dense: Fiber-packed peas plus protein-rich ham keep you satisfied for hours.

What Goes Into This Recipe – Ingredients

• 1 pound (about 2 1/4 cups) dried green split peas, rinsed and picked over
• 1 meaty ham bone, ham hock, or 2 cups diced cooked ham (use what you have)
• 1 large yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 tablespoon olive oil or butter
• 6 cups low-sodium chicken broth (or water + bouillon)
• 1 bay leaf
• 1 teaspoon dried thyme (or 2 teaspoons fresh)
• 1/2 teaspoon black pepper, plus more to taste
• Optional flavor boosters: 1 teaspoon smoked paprika, a splash of apple cider vinegar or lemon juice, chopped fresh parsley for garnish
• Optional creaminess: 1–2 tablespoons unsalted butter at the end
• Salt to taste (add carefully—ham is salty)

Instructions

1. Prep the peas: Rinse split peas under cold water until it runs clear. No soaking needed—this isn’t beans.
2. Sauté the aromatics: Set Instant Pot to Sauté (Normal).

   Add oil or butter, then onion, carrot, and celery. Cook 3–4 minutes until softened. Stir in garlic for 30 seconds until fragrant.

3. Deglaze like a pro: Pour in 1/2 cup broth and scrape up any browned bits.

   That’s flavor, not “mess.”

4. Load the pot: Add split peas, remaining broth, ham bone/ham hock or diced ham, bay leaf, thyme, pepper, and optional smoked paprika. Don’t add salt yet.
5. Pressure cook: Seal the lid, set valve to Sealing. Cook on High Pressure for 15 minutes.

   The pot will take 10–12 minutes to come to pressure.

6. Natural release: Let pressure release naturally for 15 minutes, then quick release any remaining pressure. Open the lid away from your face (steam is spicy).
7. Finish and adjust: Remove the ham bone/hock. If using, shred any meat and return it to the pot.

   Stir well—the soup will thicken as you mix. Add a splash of vinegar or lemon to brighten. Stir in butter for extra richness if desired.

   Taste and add salt if needed.

8. Texture tweaks: For creamier soup, mash a few ladlefuls with a spoon or use an immersion blender for 5–10 seconds. Prefer it thinner? Add hot water or broth to reach your ideal consistency.
9. Serve: Ladle into bowls and top with parsley, pepper, and a drizzle of olive oil.

   Crusty bread highly encouraged.

Preservation Guide

• Fridge: Store in airtight containers up to 4–5 days. It will thicken—just thin with a splash of broth or water when reheating.
• Freezer: Cool completely, then freeze in meal-size portions for up to 3 months. Leave headspace—soups expand.

  Thaw overnight or reheat from frozen with a bit of added liquid.

• Reheat: Stovetop on low, stirring occasionally, or microwave in 60–90 second bursts, adding liquid as needed. Avoid boiling hard to keep texture silky.
• Make-ahead: This actually tastes better the next day. The flavors settle down and get cozy—like your favorite hoodie.

Why This is Good for You

• High fiber, steady energy: Split peas bring soluble fiber that supports digestion and stabilizes blood sugar.
• Protein power: Ham plus peas keeps you full and helps with muscle repair—perfect post-workout or long workdays.
• Micronutrients: You get iron, potassium, folate, and B vitamins.

  Basically, your cells are clapping.

• Low-cost nutrition: Budget-friendly ingredients that punch well above their weight class, IMO.

What Not to Do

• Don’t add cream or milk before pressure cooking: Dairy can curdle under pressure. Stir it in after, if you must.
• Don’t skip deglazing: Those browned bits prevent burn warnings and add savory depth. Win-win.
• Don’t oversalt early: Ham is salty.

  Season at the end to avoid a briny regret soup.

• Don’t quick-release immediately: The natural release time helps peas finish cooking and keeps soup from sputtering like a volcano.
• Don’t pack the pot: Keep total volume under the Max line. Peas expand and thicken.

Alternatives

• Vegetarian/Vegan: Skip ham. Use 1–2 tablespoons miso paste or 1 teaspoon smoked paprika plus 1 tablespoon soy sauce or tamari.

  Add a chopped potato for extra body.

• Different meats: Smoked turkey legs, bacon ends, or leftover roast pork work great. Adjust salt accordingly.
• Spice it up: Add 1/2 teaspoon red pepper flakes or a diced jalapeño with the aromatics. A swirl of hot sauce at the table never hurts.
• Herb swaps: Use rosemary or Italian seasoning instead of thyme.

  Fresh dill at the end is surprisingly excellent.

• Texture play: For chunkier soup, hold back 1/2 cup peas and stir in after cooking; pressure cook 2 minutes more. For ultra-smooth, fully blend and finish with olive oil.
• Broth options: Use vegetable broth for lighter flavor or bone broth for extra richness and protein.

FAQ

Do I need to soak split peas first?

No. Split peas cook quickly under pressure without soaking.

Just rinse them well to remove dust and any stray pebbles.

Can I use yellow split peas?

Yes. They’re slightly sweeter and produce a similar texture. Cooking time and liquid amounts remain the same.

My soup is too thick—what now?

Stir in hot water or broth, 1/4 cup at a time, until it loosens to your liking.

It naturally thickens as it cools, FYI.

How do I avoid the Burn warning on my Instant Pot?

Always sauté veggies first, deglaze with broth while scraping the bottom, and don’t skimp on liquid. Keep dairy and thickeners out until after pressure cooking.

Can I make this without a ham bone?

Absolutely. Use diced ham, smoked sausage, or smoked turkey.

For vegetarian, use miso and smoked paprika to mimic that savory depth.

What’s the best way to boost flavor at the end?

Add acid and fat: a splash of apple cider vinegar or lemon juice plus a pat of butter or drizzle of olive oil. Finish with fresh herbs and black pepper.

Is this freezer-friendly?

Yes, it freezes beautifully. Cool completely, portion out, and reheat gently with added liquid to restore the original texture.

Can I double the recipe?

Yes, as long as the contents stay below the Max fill line.

Increase cook time by 1–2 minutes if using a very full 6-quart model; 8-quart handles volume more easily.

What if I want it smokier?

Use a smoked ham hock or add 1/2–1 teaspoon smoked paprika. A dash of liquid smoke (start with 1/8 teaspoon) works if you’re feeling bold.

How long does it keep?

In the fridge, 4–5 days. In the freezer, up to 3 months.

Reheat gently and thin as needed.

In Conclusion

This Instant Pot Split Pea and Ham Soup is proof that comfort food can be fast, affordable, and ridiculously satisfying. You get creamy texture, smoky depth, and legit nutrition with almost no effort. Keep the ingredients on standby, and you’ve got a weeknight savior ready to deploy.

Make it once, and it’ll become your cold-weather habit—in the best way possible.