Easy Pressure Cooker Split Pea and Ham Soup Recipe

This incredibly easy split pea and ham soup comes together rapidly in your pressure cooker. With just 3 minutes of prep and 4 minutes of cook time, followed by a quick natural release, you’ll have a warm and hearty meal ready for the whole family.

Why a Pressure Cooker is Your Best Friend for Split Pea Soup

Using a pressure cooker for split pea soup is truly revolutionary. Traditional methods often require soaking the peas overnight, followed by a long, slow simmer on the stovetop to achieve that desirable creamy texture. A pressure cooker bypasses both of these time-consuming steps. The high-pressure environment rapidly breaks down the peas, making them incredibly tender and creamy without any pre-soaking. This means you can go from craving to serving in under an hour, making it perfect for last-minute meal decisions.

Beyond speed, pressure cooking also deepens the flavors. The intense heat and pressure force the aromatic ingredients – the ham, carrots, celery, onion, and garlic – to meld together more efficiently, resulting in a richer, more complex taste profile than a quick stovetop version might achieve.

The Star Ingredients: Split Peas and Ham

Understanding Split Peas

Split peas are dried, peeled, and split seeds of the pea plant. They come in green and yellow varieties, with green being the most common for this soup. Unlike whole dried peas or other legumes, split peas do not require soaking because their outer skins have been removed. This means they cook much faster and absorb liquids more readily, making them ideal for pressure cooking.

Nutritionally, split peas are a powerhouse. They are an excellent source of plant-based protein, dietary fiber, and various vitamins and minerals, including folate, potassium, and iron. This makes split pea soup not just a comforting meal but also a highly nutritious one, contributing to digestive health and sustained energy.

The Indispensable Ham

The ham in this soup is more than just a protein; it’s a flavor cornerstone. Using a leftover ham bone provides a deep, smoky richness that permeates the entire soup, creating a truly authentic taste. Even without a full bone, diced ham (especially from a smoked ham) or a smoked ham hock can impart that essential savory and smoky essence. The saltiness of the ham also plays a crucial role, often meaning you’ll need less added salt in the overall recipe, so always taste before adding more seasoning.

Tips for Crafting Your Perfect Bowl of Soup

• Rinse Thoroughly: Always rinse your split peas well. While not for soaking, rinsing helps remove any surface starches and ensures cleaner cooking.
• Uniform Dicing: For even cooking and a consistent texture, dice your carrots, celery, and onion into roughly similar-sized pieces. This ensures they soften at the same rate.
• Adjusting Seasoning: Ham can vary greatly in saltiness. It’s always best to add the initial salt amount, cook the soup, and then taste. You can always add more salt and pepper, but you can’t easily remove it.
• Desired Consistency: If you prefer a chunkier soup, simply stir well after cooking. For a smoother, creamier soup, use an immersion blender to blend some or all of the peas. You can achieve different levels of creaminess depending on how long you blend.
• Thickening or Thinning: If your soup is too thick, add a little extra hot water or broth until it reaches your desired consistency. If it’s too thin, let it simmer gently on a “sauté” or “low” setting on your pressure cooker with the lid off to allow some liquid to evaporate, or mash more peas against the side of the pot.

Creative Variations and Customizations

While the classic split pea and ham soup is perfect as is, it’s also wonderfully adaptable. Feel free to experiment with these ideas:

• Add More Vegetables: Consider adding diced potatoes, sweet potatoes, spinach (stirred in at the end), or even a handful of frozen corn for extra texture and nutrients.
• Herbal Boost: A pinch of dried thyme or a sprig of fresh rosemary can add another layer of aromatic complexity.
• Smoky Enhancements: If you don’t have a ham bone, a smoked ham hock, a few strips of crispy bacon (added at the end as a garnish), or even a touch of liquid smoke can boost that essential smoky flavor.
• Spice It Up: A dash of cayenne pepper or a pinch of red pepper flakes can introduce a subtle warmth or a noticeable kick, depending on your preference.
• Vegetarian Twist: For a vegetarian version, omit the ham and ham bone. Instead, use vegetable broth, a generous amount of smoked paprika, and a dash of liquid smoke to mimic the smoky depth. You can also add some sautéed mushrooms for an umami boost.

Serving Suggestions

Split pea and ham soup is a meal in itself, but it pairs beautifully with a few simple accompaniments:

• Crusty Bread: A thick slice of warm, crusty bread or a baguette is perfect for soaking up every last drop of the flavorful broth.
• Grilled Cheese Sandwich: A classic pairing, the richness of the grilled cheese complements the hearty soup wonderfully.
• Simple Side Salad: A light, fresh green salad with a vinaigrette dressing provides a refreshing contrast to the hearty soup.

Frequently Asked Questions About Pressure Cooker Split Pea and Ham Soup

Do I really not need to soak the split peas?

That’s correct! One of the biggest advantages of using a pressure cooker for split pea soup is that the high-pressure environment tenderizes the peas so effectively that pre-soaking is completely unnecessary. This saves you valuable time and makes the recipe even more convenient.

Can I make this soup on the stovetop if I don’t have a pressure cooker?

Yes, absolutely! The stovetop method will take longer. You would typically need to soak the split peas for at least 4-8 hours (or overnight). After rinsing, combine all ingredients in a large pot, bring to a boil, then reduce heat and simmer, covered, for 1.5 to 2 hours, or until the peas are very tender and have broken down. Stir occasionally to prevent sticking.

What if I don’t have a ham bone?

No problem! While a ham bone adds incredible depth, you can still make a fantastic soup. Use low-sodium chicken or vegetable broth instead of water, and consider adding a smoked ham hock (which you can remove after cooking and shred the meat back into the soup) or a generous amount of smoked paprika and a small dash of liquid smoke to replicate that smoky flavor. Ensure you still have plenty of diced ham for the texture and flavor.

How long does split pea and ham soup last?

Stored in an airtight container in the refrigerator, this soup will stay fresh for 3-4 days. It actually often tastes even better the next day as the flavors continue to meld.

Can I freeze split pea and ham soup?

Yes, split pea soup freezes beautifully! Allow the soup to cool completely, then transfer it to freezer-safe containers or bags. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave, adding a splash of water or broth if it’s too thick.