Instant Pot Split Pea Soup just like grandma used to make! This hearty, protein rich, comforting soup is made with unsoaked split peas, ham or soup bones, and fresh veggies in a fraction of time. So easy, cheap and perfect for cold weather!

Love pulses and Instant Pot? Check out Instant Pot black bean soup and Instant Pot lentil soup.

Instant Pot Split Pea Soup {Grandma's Recipe}

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Instant Pot Pea Soup

Instant Pot split pea soup brings childhood memories for majority of us. I think every single one of us grew up eating split pea soup. Whether me in Ukraine or you anywhere else. Am I right?!

I took my Ukrainian grandma’s split pea soup recipe and adapted to beloved Instant Pot. Pressure cooker does all the work for you cooking split peas until tender without hovering over the pot and waiting for hours.

This soup turned out so delicious, comforting and my favorite – budget friendly! I am going over many variations and substitutions below.

Instant Pot Split Pea Soup {Grandma's Recipe}

Ingredients for Instant Pot Split Pea Soup

  • Yellow or green split peas: Split peas are legumes and many people confuse split peas with green lentils. Split peas are not lentils. Both are legumes though.
  • Meat (optional) with bone: My grandma always made split pea soup with soup bones if she had them. Or vegetarian because money were tight. You can use (smoked) ham bone, chicken or beef soup bones, and even turkey carcass, and even smoked turkey leg.
  • Veggies: Potatoes, carrots, onion and garlic.
  • Liquid: If using meat, you will cook soup with water. In other cases, you can use chicken or vegetable stock/broth from a carton or bouillon cubes diluted in water.
  • Seasonings: Bay leaves, salt, pepper, fresh herbs like parsley or dill.

Instant Pot Split Pea Soup {Grandma's Recipe}

How to Make Instant Pot Split Pea Soup

  • Add all ingredients: In Instant Pot, add soup bones, onion, carrots, garlic, split peas, potatoes, water or stock, bay leaves, salt and pepper. No need to saute onion or garlic as food cooked under pressure comes out more flavorful.
  • Pressure cook for 25 minutes: With pressure building up, cooking time and a bit of pressure coming down, split pea soup in Instant Pot takes about 1 hour. Cooking time also depends whether you use 6 quart or 8 quart electric pressure cooker. There is less liquid to heat in a 6 quart pot than in an 8 quart one – so split pea soup cooks faster.
  • Release pressure and season: You can let pressure come down on its own (if you are away) or wait 10 minutes for liquid to stop bubbling and turn valve to Venting. Now add parsley or dill, stir and enjoy!

To make soup in slow cooker: Saute onion and garlic with a bit of butter. Then combine all ingredients in large slow cooker and cook on Low for 8 hours or on High for 4 hours.

Instant Pot Split Pea Soup {Grandma's Recipe}

Tips and FAQs

  • Do I have to soak split peas? No. For some reason, my grandma always soaked split peas in Ukraine many years ago. Maybe we had different split peas or she wanted them to cook faster. Not sure. Today, you do not have to soak split peas.
  • To create rich broth with deep flavor: If you have time, make Instant Pot bone broth first and use it as a soup base. So much goodness and health benefits!
  • Keep it vegan/vegetarian: Omit meat, use vegetable broth and add smoked paprika or liquid smoke to taste after split pea soup has finished cooking.
  • Wait 10 minutes before releasing pressure: Even after soup is done cooking, liquid is boiling vigorously inside the pot. Let it settle a bit to avoid starchy soup splattering all over your kitchen.
  • 3 quart Instant Pot: Cut ingredients of 6 quart recipe in half and cook for same time.
  • Can I make 6 quart amounts in 8 quart? Yes.
  • Frozen ham bone or carcass? If you froze a ham bone or turkey carcass from the holidays, no need to thaw it. Just follow the recipe.

Instant Pot Split Pea Soup {Grandma's Recipe}

Storing and Reheating Tips

Storing: Refrigerate in an airtight container or inner pot with lid for up to 5 days. Soup will thicken a bit.

Reheating: Split pea soup thickens with time. Right after cooking, soup will look watery. In 5-6 hours or overnight, split peas will break down further thickening the soup. To thin out the soup, first warm it up on the stove or in the inner pot inside of Instant Pot on Saute. If it is still too thick, add water or broth until desired consistency. You might also have to add a bit more salt.

Freezing: Split pea soup contains no starchy pasta or thin flesh vegetables. Once thawed, it tastes as good as fresh. Freeze in an airtight glass container with some room for expansion for up to 3 months. Thaw in the fridge overnight or on a counter during the day. If in a rush, simmer covered on low, stirring occasionally.

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Instant Pot Split Pea Soup {Grandma's Recipe}

Instant Pot Split Pea Soup {Grandma's Recipe}

Instant Pot Split Pea Soup {Grandma’s Recipe}

Instant Pot Split Pea Soup just like grandma used to make! This hearty, protein rich, comforting soup is made with unsoaked split peas, ham or soup bones, and fresh veggies in a fraction of time. So easy, cheap and perfect for cold weather!

4.94 from 29 votes

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Course: Soup and StewCuisine: North American
Prep Time: 10 minutesCook Time: 25 minutes
Servings: 7 (6 Qt.), 11 (8 Qt.) servings
Calories: 254kcal
Author: Olena Osipov

Ingredients

6 Quart Instant Pot

  • 1-2 lbs chicken/beef soup bones or a ham bone
  • 1 medium onion finely chopped
  • 2 large carrots diced
  • 2 large garlic cloves minced
  • 2 cups 1 lb dry green/yellow split peas, rinsed & drained
  • 1 cup 1 large potato cubed
  • 11 cups water low sodium stock or bone broth
  • 3 bay leaves
  • 1 tsp salt
  • Ground black pepper to taste
  • 1/3 cup parsley or dill finely chopped

8 Quart Instant Pot

  • 1-2 lbs chicken or beef soup bones
  • 1 large onion finely chopped
  • 3 large carrots diced
  • 3 large garlic cloves minced
  • 3 cups green/yellow split peas rinsed & drained
  • 1 1/2 cups 2 medium potatoes cubed
  • 14 cups water low sodium stock or bone broth
  • 3 bay leaves
  • 1 1/2 tsp salt
  • Ground black pepper to taste
  • 1/2 cup parsley or dill finely chopped

US CustomaryMetric

Instructions

  • In Instant Pot, add soup bones, onion, carrots, garlic, split peas, potatoes, water or stock, bay leaves, salt and pepper. Pot shouldn’t be more than 2/3 full.
  • Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual for 25 minutes.
  • After allow the pressure to naturally release for 10-15 minutes to avoid splattering. Then turn valve to Venting. Or you can let pressure subside on its own which will take about 30 minutes – Natural Release.
  • Open, add parsley and serve hot. Split pea soup thickens even further within next few hours and even more the next day.

Store: Refrigerate in an airtight container or inner Instant Pot pot with a fitting glass lid for up to 5 days.

    Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.

      Notes

      • Reheating: Split pea soup thickens with time. Right after cooking, soup will look watery. In 5-6 hours or overnight, split peas will break down further thickening the soup. To thin out the soup, first warm it up on the stove or in the inner pot inside of Instant Pot on Saute. If it is still too thick, add water or broth until desired consistency. You might also have to add a bit more salt.
      • Do I have to soak split peas? No. For some reason, my grandma always soaked split peas in Ukraine many years ago. Maybe we had different split peas or she wanted them to cook faster. Not sure. Today, you do not have to soak split peas.
      • To create rich broth with deep flavor: If you have time, make Instant Pot bone broth first and use it as a soup base. So much goodness and health benefits!
      • Keep it vegan/vegetarian: Omit meat, use vegetable broth and add smoked paprika or liquid smoke to taste after split pea soup has finished cooking.
      • 3 quart Instant Pot: Cut ingredients of 6 quart recipe in half and cook for same time.
      • Can I make 6 quart amounts in 8 quart? Yes.
      • Frozen ham bone or carcass? If you froze a ham bone or turkey carcass from the holidays, no need to thaw it. Just follow the recipe.
      • To make soup in slow cooker: Saute onion and garlic with a bit of butter. Then combine all ingredients in large slow cooker and cook on Low for 8 hours or on High for 4 hours.

      Nutrition

      Serving: 2cups | Calories: 254kcal | Carbohydrates: 48g | Protein: 16g | Fat: 1g | Saturated Fat: 1g | Sodium: 377mg | Potassium: 899mg | Fiber: 17g | Sugar: 6g | Vitamin A: 3236IU | Vitamin C: 19mg | Calcium: 64mg | Iron: 3mg

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      Source: ifoodreal.com

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