Instant Pot Split Pea Soup Healthy Recipe

The Little Green Pea

Let’s talk about split peas. They are humble little things. I keep a bag in my pantry always. They look like tiny green pebbles. But they cook into the creamiest soup. It’s magic, I tell you.

My grandson once asked if they were baby peas. I still laugh at that. They are a different plant, dried and split in half. That’s why they cook so fast. *Fun fact: Split peas have been a comfort food for thousands of years.* They fill your belly and warm your heart. That matters more than fancy ingredients.

A Good Start

We start with the sizzle. Turn your pot to sauté. Add that golden ghee. Then in go the onion and garlic. Doesn’t that smell amazing? It is the smell of a good meal starting.

Stir them around until they smile. Then add the carrots and celery. Just for a minute. This little step matters. It wakes up their flavors. It makes the whole soup taste deeper and sweeter. What’s your favorite cooking smell? Mine will always be onion and garlic in butter.

Everything In the Pot

Now, the fun part. Turn off the sauté. Add everything else. In go the rinsed peas, the diced ham, and the bay leaves. Pour in that rich bone broth. It is like giving the soup a strong backbone.

My sister once forgot the bay leaves. The soup was fine, but it missed something. A bay leaf is a quiet friend. You don’t taste it directly. But you miss it when it’s gone. It adds a little woodsy whisper. Do you have a “secret” ingredient you always add?

The Waiting Game

Seal the lid. Set it for 10 minutes on high pressure. Then wait. The pot will hum and hiss. It takes about 20 minutes to get ready. That’s a good time to set the table.

After the cook time, let it sit. Let the pressure come down on its own for 15 minutes. This is important. It keeps the peas creamy. Then carefully let out the last bit of steam. The wait is worth it. What do you do while your Instant Pot works?

A Bowl of Sunshine

Open that lid. Oh my. You have a pot of sunshine. The peas melt into the broth. The ham and vegetables are tender. Give it a good stir. It will be thick and perfect.

This soup matters because it is kind food. It feeds a crowd easily. It makes you feel strong and cared for. Each spoonful is simple goodness. I think that’s the best kind of cooking. Will you try this on a chilly weeknight? I hope you do.

Ingredients:

Ingredient	Amount	Notes
Cooked ham, diced	1 lb	Uncured
Celery stalks	3-4 stalks	Organic, washed and chopped
Carrots	3	Organic, washed, peeled, and chopped
Yellow onion	1	Minced
Garlic cloves	3	Minced
Bone broth	48 oz	Organic
Ghee	2 Tbs
Bay leaves	2
Black pepper	¼ teaspoon
Split peas	1.5 lb	Rinsed and sorted

A Bowl of Cozy Memories

Hello, my dear. Come sit with me. I’m making my split pea soup today. Doesn’t that smell amazing? It reminds me of rainy afternoons with my own grandma. Her kitchen always felt like a warm hug. This soup is just like that. It’s simple, hearty, and full of good things. Let’s make it together in my Instant Pot. It’s so fast, but tastes like it cooked all day. I still laugh at that magic. Are you ready? Let’s begin.

Step 1: Turn your Instant Pot to “Sauté.” Let it get warm for a minute. Add the ghee, onions, and garlic. Give it a good stir with a wooden spoon. You’ll hear a happy little sizzle. That sound means flavor is starting. (My hard-learned tip: Have your veggies chopped before you start. It makes everything so much easier!).

Step 2: Now toss in the carrots and celery. Stir them around for about a minute. We just want them to wake up a bit. See how the colors get brighter? Turn the pot off now. The heat from the pot will keep them cozy.

Step 3: Here comes the easy part. Add the rinsed split peas, the diced ham, and the bone broth. Don’t forget the two bay leaves! They are like secret flavor fairies. Give it one gentle stir. Then put the lid on and lock it. What’s your favorite rainy-day meal? Share below!

Step 4: Set the pot to “Manual” or “Pressure Cook” on High. Set the timer for 10 minutes. It will take about 20 minutes to get up to pressure. That’s a good time to set the table. Then, let the pot sit for 15 minutes after cooking. Finally, carefully turn the steam valve to release the rest.

Step 5: Open the lid away from your face. Be careful of the steam. Oh, just look at that beautiful, thick soup! Give it a stir. Take out the bay leaves. Their job is done. I like to let it sit for five minutes. It gets even creamier. Then, ladle it into big bowls. It’s time to eat.

Cook Time: 45 minutes (plus coming to pressure)
Total Time: About 1 hour 15 minutes
Yield: 6 big servings
Category: Dinner, Soup

Make It Your Own

This soup is a wonderful friend. It loves to be dressed up in new ways. Here are three of my favorite twists. Try one next time.

Smoky Veggie Twist: Skip the ham. Add a teaspoon of smoked paprika instead. It gives a wonderful campfire smell.

Spring Green Boost: Stir in a big handful of fresh spinach right before serving. It wilts down and adds a pop of color.

Spicy Kick: Add a pinch of red pepper flakes with the broth. It gives the soup a little warm hug from the inside.

Which one would you try first? Comment below!

The Perfect Cozy Night

This soup is a whole meal in a bowl. But I love to add a little something extra. A thick slice of crusty bread for dipping is a must. A simple green salad on the side is lovely, too. For garnish, try a dollop of plain yogurt or a sprinkle of fresh parsley.

What to drink? On a chilly night, I love a glass of dry cider. It’s crisp and sweet with the salty ham. For a non-alcoholic treat, sparkling apple juice feels just as special. It’s like a party in your glass. Which would you choose tonight?

Keeping Your Soup Cozy for Later

This soup is a perfect friend for your freezer. Let it cool completely first. Then pour it into jars or containers. Leave an inch of space at the top.

It will keep for three months frozen. In the fridge, it’s good for four days. Reheat it gently on the stove with a splash of water. I once forgot to leave space in the container. The lid popped right off in the freezer. What a mess!

Batch cooking like this saves your future self. A busy day feels easier with a warm meal ready. It matters because it brings comfort without the work.

Have you ever tried storing it this way? Share below!

Simple Fixes for Common Soup Troubles

Is your soup too thick? Just stir in a little more broth or water. Too thin? Let it simmer with the lid off for a bit. It will thicken up nicely.

Forgot to sort the peas? I remember when I skipped that step. We found a tiny stone! Always check for pebbles. No bay leaves? A pinch of dried thyme works in a pinch.

Fixing small problems builds your cooking confidence. You learn that recipes can bend. Getting the flavor right matters. It turns a simple soup into a loved meal.

Which of these problems have you run into before?

Your Soup Questions, Answered

Q: Is this soup gluten-free? A: Yes, it is naturally gluten-free. Just check your broth label to be sure.

Q: Can I make it ahead? A: Absolutely. It tastes even better the next day. The flavors get to know each other.

Q: What if I don’t have ham? A: Use a smoked turkey leg instead. Or leave it out for a vegetarian version.

Q: Can I double the recipe? A: Do not fill your pot past the max line. *Fun fact: Split peas almost double in size when cooked!*

Q: Any optional tips? A: A squeeze of fresh lemon at the end is lovely. It makes all the flavors shine.

Which tip will you try first?

From My Kitchen to Yours

I hope this soup warms your home like it warms mine. It is a hug in a bowl. I love seeing your kitchen creations.

Please share your photos with our community. It makes my day to see your family enjoying it.

Have you tried this recipe? Tag us on Pinterest!

Happy cooking! —Chloe Hartwell.