The No Faff Fix 30Minute Creamy Instant Pot Split Pea Soup

Why the Pressure Cooker is Your New Best Friend for Split Peas

There’s a long standing, cherished tradition surrounding Split Pea Soup . Historically, it’s the ultimate slow cooked comfort food, demanding hours of gentle bubbling on the stovetop to coax those sturdy little peas into creamy submission.

But let's face it, who has four hours to babysit a pot on a busy weeknight? Enter the electric pressure cooker. This powerhouse appliance has fundamentally revolutionized how we approach legumes. Utilizing high pressure dramatically shortens the cooking time without sacrificing the integrity of the flavour development.

It's the key to achieving that deeply satisfying, velvety texture associated with the classic Split Pea Soup Recipe in just a fraction of the time, transforming a weekend project into a weeknight marvel.

Achieving Maximum Comfort Food Status Without the Wait

The beauty of this Instant Pot Split Pea Soup is that it delivers that deeply comforting, soul warming flavour profile that tastes like it simmered all day, yet you're only looking at about 50 minutes from start to finish.

We achieve this incredible speed and depth through intelligent layering of steps, ensuring every ingredient contributes its maximum potential.

Ditching the All-Day Simmer: Speed Meets Soul

Our primary goal here is speed without sacrificing depth. The pressure cooking environment accelerates the breakdown of the starches in the dried green split peas, enabling them to dissolve beautifully into the cooking liquid.

Traditional methods rely on time to tenderize the peas; the Pressure Cooker Split Pea Soup method relies on intense heat and pressure to achieve the same result rapidly.

We use robust flavour anchors like the classic mirepoix and allow the pressure to marry those savours with the peas, creating a rich base that feels authentically slow cooked.

The Texture Secret: Velvety Smoothness Guaranteed

The desired texture for many is a soup that’s both creamy and slightly rustic, with just a few whole peas remaining for interest. Because the high pressure cooks the peas so thoroughly, they break down easily. We guide the final consistency by using an immersion blender for just a few pulses at the end.

This technique ensures that the majority of the soup transforms into a luxurious, smooth base while preserving some structure, resulting in a Low Calorie Soup that feels incredibly decadent.

What Makes This Instant Pot Split Pea Soup Recipe Essential

This particular Instant Pot Split Pea Soup Recipe integrates the best parts of tradition with modern convenience. It calls for rinsing the peas thoroughly (a vital step to avoid burning) and leveraging the Sauté function for crucial initial flavour building.

By searing the vegetables first, we caramelise their natural sugars, laying a flavour foundation that simple boiling can never match. Whether you’re making the standard version or the ham-focused iteration, this method guarantees success every time.

The Essential Pantry Lineup for Authentic Flavour

To craft a truly memorable pot of soup, we need the right supporting cast. While the split peas are the star, they rely heavily on the aromatics and the liquid base to carry the final flavour profile.

For a batch yielding 6 to 8 hearty servings, we assemble our base using one large yellow onion, two medium carrots, and two celery stalks the classic mirepoix along with three cloves of minced garlic. These form the backbone of our flavour structure before the peas even enter the picture.

Mirepoix Mastery: The Aromatic Foundation

The magic begins when we use the Instant Pot's Sauté function. We add two tablespoons of olive oil and cook the diced onion, carrots, and celery for about 5 to 7 minutes until they soften and begin to sweeten.

Following this, we add the garlic and one teaspoon of dried thyme, sautéing just until fragrant about 60 seconds. This initial step is non-negotiable for developing the deep, savoury notes required for exceptional Split Pea Soup .

Do You Need a Ham Hock? Optional Meaty Enhancements

For the most traditional and deeply savoury flavour, many recipes call for smoked meat. A single smoked ham hock (about one pound) adds magnificent, smoky depth and richness to the broth, turning this into the classic Instant Pot Split Pea Soup with Ham .

If meat is not your preference, absolutely omit it, but know that the smoky undertone is a hallmark of great pea soup. Alternatively, for a similar effect without a hock, you could try adding four slices of thick cut bacon during the initial sauté stage.

Essential Equipment for Pressure Cooking Success

While many tools are helpful, the primary requirement for tackling this Instant Pot Split Pea Soup with Ham Hock is, of course, the electric pressure cooker itself, preferably a 6-quart model or larger.

You’ll also need a fine mesh sieve for thoroughly rinsing the peas, a good knife for your prep work, and crucially, a wooden spoon to effectively deglaze the pot base before sealing the lid a vital technique to avoid the dreaded "Burn" warning.

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The step-by-step Guide to Pressure Cooking Perfection

Once your ingredients are prepped, the assembly is straightforward. Begin by placing your rinsed one pound of dried green split peas into the inner pot. Next, pour in six cups of chicken or vegetable broth, ensuring the ham hock, if using, is submerged.

We season this initial stage with one teaspoon of salt (remembering that ham adds salt later), half a teaspoon of black pepper, and one dried bay leaf.

Sauté Mode Secrets: Building Deep Flavour Before Pressure

Before locking the lid, we execute the flavour building in Sauté mode as described above softening the mirepoix and blooming the thyme. After the aromatics are softened, it's essential to deglaze. Pour in just a splash of broth and scrape the bottom vigorously to lift any stuck-on fond.

This prevents the pressure cooker from registering a burn, which would interrupt the process entirely.

Setting the Timer: Correct Pressure Settings for Split Peas

With the lid securely sealed and the valve set to Sealing, we move to the cooking phase. Select the Manual or Pressure Cook setting and set it for 20 minutes on High Pressure.

This precise timing is calibrated specifically for the density of green split peas combined with the high heat of the pressure environment, ensuring they become tender without turning entirely to paste prematurely.

The Crucial 'Natural Release' Wait Time Explained

Once the 20 minutes of high pressure cooking are complete, the hardest part begins: waiting. We must allow for a 5-minute Natural Pressure Release (NPR) . During this time, the internal pressure slowly drops, allowing the temperature inside the pot to stabilise gently.

Rushing this step by immediately flipping the valve to Quick Release (QR) can result in sputtering, unevenly cooked peas, or simply interrupting the final tenderizing process too soon. After the five minutes are up, you can safely toggle the valve to Venting for any residual steam release.

Blending Techniques for That Perfect Creaminess

After carefully removing the lid (and removing the ham hock if you used one, shredding the meat, and returning it), the soup will look slightly thinner than you expect. This is normal. Now, introduce your preferred blending method.

For most home cooks, an immersion blender works best: briefly pulse it a few times directly in the pot, targeting about 70% of the soup volume. If you prefer a silkier texture throughout, you can transfer a couple of ladles of soup to a standard blender and process until very smooth before stirring it back into the main pot.

Mastering the Release and Final Seasoning Stage

The final stage transforms the cooked mixture into a polished dish ready for the table. After the pressure has dropped and you have fished out the ham hock bone (and returned the delicious shredded meat), it’s time for refinement.

The flavour profile right after cooking can sometimes taste a little flat due to the intense pressure environment.

To counteract this, add one teaspoon of apple cider vinegar. This little touch of acidity is transformative, brightening the entire earthy flavour of the Instant Pot Split Pea Soup . Taste the soup now; this is your moment to adjust seasoning.

Because ham and some broths can be salty, only add more salt and pepper if necessary. A garnish of two tablespoons of freshly chopped parsley adds colour and a fresh, herbal lift just before serving.

Nutritional Snapshot: Hearty but Healthy Data Points

One of the fantastic advantages of this humble legume is its nutritional profile. Split peas are powerhouses of fibre and plant based protein, making this a deeply satisfying and genuinely nourishing meal.

Per estimated serving (without the optional ham hock), you are looking at around 240 calories, boasting an incredible 15 grams of dietary fibre and about 14 grams of protein. This makes the Instant Pot Split Pea Soup Vegan version an absolute winner for anyone seeking a filling, Low Calorie Soup option.

Vegan/Vegetarian Swaps for Your Instant Pot Split Pea Soup

Achieving a brilliant Instant Pot Split Pea Soup Vegetarian flavour is entirely possible. As mentioned, skip the ham hock. To compensate for the lost smokiness, consider adding a teaspoon of liquid smoke during the seasoning stage, or perhaps a quarter teaspoon of smoked paprika along with the thyme.

Using high-quality vegetable broth is essential, as it will carry more flavour than water.

Freezing Fundamentals: How to Preserve Freshness

This soup freezes exceptionally well. Allow any leftovers to cool completely before transferring them into airtight, freezer safe containers, leaving about an inch of headspace for expansion. Frozen Split Pea Soup maintains its quality for up to three months.

Thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave. If it thickens too much upon reheating, simply stir in a splash of fresh water or broth to restore its perfect consistency.

Serving Suggestions Beyond the Basics: Toppings & Sides

While a slice of crusty sourdough bread is mandatory for dipping, elevate your serving experience further. A drizzle of vibrant green olive oil or a dollop of full fat Greek yogurt (or vegan sour cream substitute) swirled on top just before serving adds visual appeal and richness.

For those who like a little bite, toasted croutons seasoned with garlic powder or a side of simple, sharp pickled onions pair wonderfully against the smooth body of the soup.

Troubleshooting Common Pressure Cooking Issues

The most common hurdle when making Pressure Cooker Split Pea Soup is the 'Burn' error. This almost always happens when insufficient liquid is present or, more frequently, when the thick starches from the unrinsed peas settle on the bottom heating element.

Always rinse your peas until the water runs clear, and always ensure you deglaze the bottom of the pot thoroughly after sautéing the vegetables before securing the lid and starting the pressure cycle.

Recipe FAQs

Do I really need to rinse the split peas before making this Instant Pot Split Pea Soup?

Absolutely! Giving those dried peas a good rinse under cold water is a crucial step, much like rinsing rice. It washes away surface starch and any fine dust, which dramatically reduces the chances of your Instant Pot throwing up that dreaded "Burn" notice halfway through cooking.

It’s a quick job that saves a big headache later on!

My soup is too thin/too thick after cooking how do I fix the consistency?

This is easily remedied! If it's too thin, simply press the Sauté button and let the soup simmer uncovered for 5 to 10 minutes to evaporate some liquid. If it’s too thick (like wallpaper paste!), add broth or water, half a cup at a time, stir well, and select the Keep Warm setting until it reaches your desired soup consistency.

Can I make this recipe vegetarian or vegan, and if so, what about the flavour if I skip the ham hock?

Yes, you absolutely can keep it veggie! If you ditch the ham hock, you must boost the smoky flavour elsewhere. Try sautéing the vegetables with a couple of strips of chopped smoked bacon (and removing the bacon before pressure cooking), or add 1 teaspoon of good quality liquid smoke along with your broth for that deep, traditional, comforting taste.

How long will leftovers of the Instant Pot Split Pea Soup last in the fridge?

This soup is famously better the next day, like a good stew! It will keep splendidly in an airtight container in the fridge for up to 4 days. When reheating, you’ll likely need to stir in a splash of water or broth because the peas continue to absorb liquid as it cools down don't forget to give it a taste test for seasoning after thinning it out!

I don’t want to use the immersion blender; how can I get that classic creamy texture?

If you prefer not to use an immersion blender, simply scoop out about two to three mugs full of the cooked soup (making sure to get lots of the soft peas in there) and blend those portions in a regular countertop blender until perfectly smooth.

Then, pour the smooth mixture back into the pot and stir it vigorously with the whole peas remaining it gives you that lovely balance of creamy base and wholesome texture.