Instant Pot split pea soup is the ultimate comfort food, offering a hearty, flavorful, and incredibly easy meal that comes together in about an hour – no pre-soaking of the peas required! This delicious and nutritious soup features tender split peas, rich smoked pork, and a medley of aromatic vegetables, creating a dish that’s perfect for any occasion but especially welcoming on a chilly day.
Table of contents
- Why the Instant Pot is a Game-Changer for Split Pea Soup
- How To Make Instant Pot Split Pea Soup
- Serving Suggestions and Variations
- How To Store and Freeze Split Pea Soup?
- Recipe FAQs
- Some More Soup Recipes To Try
As the crisp air of autumn gives way to the colder embrace of winter, our bodies instinctively seek warmth and sustenance. This is precisely why we find ourselves craving hearty, protein-packed, and nutrient-dense meals that offer both comfort and energy. Winter is undeniably the perfect season to pull out your cherished recipes for soups, stews, and chili, filling your home with inviting aromas and your family with satisfying dishes.
Why the Instant Pot is a Game-Changer for Split Pea Soup
If you’re a long-time admirer of traditional split pea soup, you know that while it’s incredibly healthy, flavorful, and profoundly delicious, it traditionally demands a significant time commitment, often simmering for four hours or more on the stovetop. While every minute spent is worth the exquisite result, modern life often calls for efficiency without compromising quality.
This is where the Instant Pot becomes an invaluable kitchen companion. This powerful pressure cooker dramatically reduces cooking times, transforming hours of waiting into a mere fraction. It’s truly a best friend for preparing dishes that typically require extensive simmering. For example, my recipes for Instant Pot Black Eyed Peas and Ham and Bean Soup are prime examples, both delivering rich, protein- and fiber-filled meals in significantly less time than conventional methods. The beauty of the Instant Pot lies in its ability to tenderize ingredients and meld flavors under pressure, achieving the depth and richness of slow-cooked meals at lightning speed. This means you can enjoy a classic, wholesome split pea soup on a weeknight, rather than reserving it solely for weekend projects.
How To Make Instant Pot Split Pea Soup
Crafting this hearty Instant Pot Split Pea Soup is a straightforward process, designed for maximum flavor with minimal effort. Follow these simple steps for a truly satisfying meal:
- Prepare the Ingredients: Begin by dicing your vegetables – leeks (using only the white and light green parts), carrots, and celery. Smash and mince the garlic cloves. Crucially, remember to rinse the split peas thoroughly under cold running water. This step is essential to remove any dirt or debris, ensuring a clean and fresh-ttasting soup. However, unlike traditional stovetop methods, there’s absolutely no need to soak the peas when using a pressure cooker.
- Preheat and Sauté the Aromatics: Set your Instant Pot to the “Sauté” function and allow it to preheat for a few minutes until it indicates “Hot” or “On.” Add the canola oil, then introduce the diced leek, carrots, and celery. Sauté these vegetables for about 5-7 minutes, stirring occasionally, until they begin to soften and develop a light golden color. This browning step is vital for building a deep, savory foundation of flavor for your soup.
- Infuse with Garlic: Create a small well in the center of the sautéed vegetables and add the minced garlic. Allow it to cook for about 30 seconds to 1 minute, just until it becomes fragrant. Stir the garlic into the other vegetables to combine all the wonderful aromas. Adding the garlic later prevents it from burning and turning bitter, ensuring its sweet, pungent flavor shines through.
- Combine and Pressure Cook: Add the smoked pork (neck, hock, or shank work wonderfully for their rich flavor), the rinsed split peas, chicken stock, water, bay leaves, dried parsley, dried thyme, and season generously with salt and cracked black pepper. Give everything a good stir to ensure all ingredients are well distributed. Secure the lid of your Instant Pot, making sure it’s latched properly, and turn the steam release valve to the “Sealing” position. Select the “Pressure Cook” or “Manual” setting and set the cooking time to HIGH pressure for 15-18 minutes.
- PRO TIP: Pressure Build-Up Time: Remember that your Instant Pot will need some time to build up to full pressure before the actual cooking countdown begins. This typically takes around 10-15 minutes, depending on the volume and temperature of the contents. Don’t be alarmed if the timer doesn’t start immediately after you set the cooking program.
- Natural Pressure Release: Once the cooking cycle is complete, turn off the Instant Pot and allow it to perform a natural pressure release for 10-15 minutes. This natural release method is crucial for split pea soup, as it helps prevent foaming and ensures the peas become exceptionally tender. After the natural release, carefully turn the steam release valve to the “Venting” position to quick-release any remaining pressure. Exercise caution, as steam will be hot and forceful.
- Finishing Touches: Once all the steam has released and the float valve has dropped, you can safely open the lid. Be very careful, as the contents will be extremely hot. Stir the soup gently. Carefully remove the bay leaves and the large piece of smoked pork. Allow the pork to cool slightly, then shred or chop the edible meat, discarding any bones or excess fat. Return the flavorful shredded pork back into the soup and stir to combine. This smoked pork adds a depth of savory, smoky flavor that is truly irresistible.
PRO TIP: After cooking, the soup may initially appear a bit thinner than expected. Don’t worry, it will continue to thicken considerably as the split peas absorb more liquid and the soup cools slightly. If, after resting, it thickens too much for your preference, simply stir in a little more warmed chicken stock or water until it reaches your desired consistency.
Serving Suggestions and Variations
This Instant Pot Split Pea Soup is a meal in itself, but it can be elevated with simple accompaniments or adapted to suit various preferences. Serve it piping hot in a bowl, perhaps with a swirl of cream or a sprinkle of fresh chopped parsley for a pop of color and freshness. A side of crusty bread or warm cornbread is perfect for dipping and soaking up every last drop of the rich broth. For added texture, consider topping with homemade croutons or a sprinkle of crispy bacon bits.
Flavor Variations to Explore:
- Meatless Option: For a vegetarian or vegan version, simply omit the smoked pork. Enhance the savory notes by using a high-quality vegetable stock instead of chicken stock. You can also add smoked paprika or a dash of liquid smoke during the sautéing process to mimic a smoky flavor.
- Spicy Kick: If you enjoy a bit of heat, add a pinch of red pepper flakes or a diced jalapeño along with the other vegetables.
- Herbaceous Twist: Experiment with different herbs. While thyme and parsley are classic, a touch of marjoram or a sprig of rosemary cooked with the soup can add another layer of aroma.
- Extra Veggies: Feel free to add other quick-cooking vegetables during the sauté phase, such as diced potatoes (sweet or regular) or spinach stirred in after cooking, just before serving.
How To Store and Freeze Split Pea Soup?
This Instant Pot Split Pea Soup is not only delicious fresh but also makes for excellent leftovers, tasting even better the next day as the flavors deepen. It’s also a fantastic candidate for meal prep and freezing.
Refrigerate:
- Ensure the soup has cooled completely to room temperature before storing. Transfer it to an airtight food storage container with a lid.
- Stored properly in the refrigerator, Instant Pot split pea soup will remain fresh and delicious for about a week.
- When reheating, if you find the soup has thickened too much (which it often does), feel free to add a splash of warm chicken or vegetable stock to achieve your preferred consistency. Reheat gently on the stovetop or in the microwave.
Freeze:
- For optimal safety and quality, it’s crucial to cool your cooked soup quickly before freezing. A great method is to place the Instant Pot liner or soup pot into a larger container filled with ice and water, stirring the soup occasionally until it cools down to room temperature.
- Once cooled, portion the soup into freezer-safe zip-top bags. Press out as much air as possible before sealing to prevent freezer burn. For space-saving storage, lay the filled bags flat on a baking sheet or cutting board and freeze until solid. This allows them to be stacked efficiently. Alternatively, you can use sturdy plastic freezer storage containers.
- Label and date each bag or container so you know exactly what it is and when it was frozen.
- To thaw the soup, transfer it from the freezer to the refrigerator and allow it to slow-thaw overnight. This gradual thawing helps maintain the soup’s texture and prevents bacterial growth. Once thawed, reheat thoroughly on the stovetop or in the microwave until bubbling hot.
Recipe FAQs
When preparing split pea soup in a pressure cooker like the Instant Pot, pre-soaking the peas is not necessary. The high-pressure environment of the Instant Pot effectively breaks down the peas, allowing them to cook quickly and evenly without the need for prior soaking. While soaking can sometimes accelerate cooking times on a conventional stovetop, the difference is minimal in an Instant Pot, making it a great time-saver for busy cooks.
No, the cooking time will generally not change if you double or halve the recipe ingredients, including the amount of peas. In a pressure cooker, the cooking time is primarily determined by the density and size of the individual food items and the time it takes for heat to penetrate them, not the total volume of food. What might increase is the time it takes for the Instant Pot to build pressure, but the actual cook time under pressure remains consistent.
Yes, it is always best practice to rinse dried peas and beans thoroughly under cold running water before cooking. This simple step helps to wash away any residual field dirt, dust, or small debris that may have accumulated during packaging and storage, ensuring your soup is as clean and fresh as possible.
Some More Soup Recipes To Try
- Lentil Soup
- Split Pea Soup (Traditional)
- Instant Pot Ham and Bean Soup
- Instant Pot Vegetable Beef Soup
- Instant Pot Black Eyed Peas
PIN THIS RECIPE
DID YOU MAKE THIS RECIPE? PLEASE leave a 🌟 star rating! Let me know how you liked it by leaving the 📝 comment below or share and tag me on social media @willcookforsmiles. DON’T FORGET to subscribe to my newsletter!
Instant Pot Split Pea Soup Recipe
Print
Pin
Rate
Ingredients
- 1 lb smoked pork neck, hock, or shank
- 2 tbsp canola oil
- 1 large leek
- 2 carrots
- 2 celery ribs
- 3 cloves of garlic
- 1 lb peas
- 4 cups chicken stock
- 3 1/2-4 cups water
- 2 bay leaves
- 1 tbsp dried parsley
- 1 tsp dried thyme
- salt
- cracked black pepper
Instructions
-
Dice the leek (using only the white and light green parts), carrots, and celery. Set these aside. Smash and mince the garlic cloves. Rinse the split peas thoroughly under cold running water to remove any debris, but do not soak them as it’s unnecessary for Instant Pot cooking. Set the rinsed peas aside.
-
Set your pressure cooker to the “Sauté” function and allow it to preheat for a few minutes until it’s hot. Add the canola oil, then add the diced leek, carrots, and celery. Sauté these vegetables, stirring occasionally, for 5-7 minutes until they are softened and begin to brown slightly. This step is crucial for developing deep flavors.
-
Push the sautéed vegetables to the side to create a small opening in the center of the pot. Add the minced garlic to this space and cook for about 30 seconds until it becomes fragrant. Immediately stir the garlic into the other vegetables to prevent it from burning.
-
Add the smoked pork piece and the rinsed split peas to the pot. Stir in the dried parsley, dried thyme, bay leaves, salt, and cracked black pepper. Pour in the chicken stock and water. Mix all the ingredients well to combine everything before securing the lid.
-
Ensure the Instant Pot lid is securely latched and that the steam release valve is turned to the “Sealing” (or “Closed”) position. This is critical for pressure to build correctly.
-
Set the pressure cooker to “Pressure Cook” or “Manual” mode on HIGH pressure for 15-18 minutes.
NOTE: The Instant Pot requires time to build up internal pressure before the actual cooking countdown begins. This preheating phase can take approximately 10-15 minutes, depending on the volume and temperature of the liquid.
-
Once the pressure cooking cycle is complete, turn off the unit. Allow the pressure to release naturally for 10-15 minutes. After the natural release period, carefully and slowly turn the steam release valve to “Venting” to quick-release any remaining pressure. Once the float valve has dropped, it is safe to open the lid. Open it away from your face to avoid residual steam.
-
Gently stir the soup. Carefully remove the bay leaves and the large piece of smoked pork. Allow the pork to cool slightly on a cutting board, then shred or chop the meat, discarding any bones or unwanted fatty pieces. Return the shredded pork meat to the soup and stir it in.
-
NOTE: The soup may appear somewhat brothy immediately after cooking, but it will continue to thicken significantly as the split peas absorb more water and the soup cools. Allow it to sit for several minutes before serving to achieve its ideal, hearty consistency. If it becomes too thick upon standing, you can always add a little warm stock to thin it out.
Notes
- Meatless option: Smoked ham hock, neck bones, or shank adds a lot of flavor to this soup. However, you can make vegetarian split pea soup if you prefer. Just omit the ham and use vegetable stock or broth. For a smoky flavor, add a teaspoon of smoked paprika or a dash of liquid smoke.
- Storing: Let the soup cool down completely and store in the refrigerator, in a food storage container with a lid. In the refrigerator, split pea soup will last for about a week. If you feel like it thickened to much, feel free to add a little bit of warm stock when reheating to adjust the consistency.
- Freezing: It’s important to cool cooked soup quickly before freezing. Place the pot with soup into a larger container filled with ice and let it cool, stirring occasionally.
Once soup is cooled to room temperature, portion it into freezer zip-lock bags. Press out as much air as possible and seal. Label and date each bag and lay them flat on a cutting board or baking sheet. Place it in the freezer. (You can also use plastic freezer storage containers.)
Freezing soup in flat freezer bags is an excellent way to save space in your freezer, as they can be stacked easily. To thaw the soup, pull it out of the freezer and into the refrigerator. Make sure to slow-thaw overnight in the refrigerator. This method helps preserve the texture and ensures food safety.
Nutrition
Originally published on Will Cook For Smiles in November, 2020.