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My Pressure Cooker Split Pea Soup has become our favorite way to transform holiday ham leftovers into pure comfort food magic. The pressure cooker turns those humble split peas into something creamy and luxurious while the ham adds such wonderful smoky flavor. I love how quickly it comes together making it perfect for those chilly evenings when we need something warm and filling.
Pure Comfort in a Bowl
This soup never fails to warm us up on cold nights. Its packed with good-for-you ingredients but tastes totally indulgent. The pressure cooker works its magic in no time creating deep rich flavors that taste like they simmered all day. Plus it uses up those holiday ham leftovers which makes me feel so resourceful.
What You Need
- Ham and Ham Bone: One cup diced ham and that precious ham bone adds amazing flavor.
- Split Peas: One pound dried split peas they break down into creamy goodness.
- Vegetables: A diced onion three chunky carrots and three potatoes for heartiness.
- Chicken Broth: Six cups makes it perfectly soupy.
- Oil: Just a tablespoon for sautéing.
- Spices: Two bay leaves thyme and white pepper create that classic taste.
Lets Make Soup
- Start With Veggies
- Turn on your pressure cooker to sauté. Cook those veggies in oil until they soften up nicely about five minutes.
- Everything In
- Pour in your broth split peas ham and seasonings. Nestle that ham bone right in the middle it adds so much flavor.
- Pressure Time
- Lock the lid and cook on high for 20 minutes then let it release naturally for 10 minutes more.
- Final Touches
- Fish out the ham bone let it cool then pull off any extra meat to add back in. Give everything a good stir to bring it all together.
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My Best Tips
That ham bone makes all the difference in flavor but regular diced ham works too. Keep your vegetables nice and chunky they hold up better that way. Always give the soup a good stir at the end the split peas settle while cooking.
Make It Your Own
Sometimes I toss in celery or parsnips when I have them. For my vegetarian friends I skip the ham and use veggie broth instead. A pinch of smoked paprika adds lovely depth when I want to change things up.
Keep It Fresh
This soup stays perfect in the fridge for about four days. When reheating just add a splash of broth if its too thick. I often freeze portions for busy days they last beautifully for three months.
Serving Ideas
Nothing beats this soup with warm crusty bread for dipping. A sprinkle of fresh herbs on top makes it look fancy. We love it with a simple green salad on the side for a complete meal.
What You Need
Your pressure cooker does most of the work here. Keep a good knife handy for chopping veggies and strong tongs for handling that ham bone. A sturdy wooden spoon helps stir everything together at the end.
Frequently Asked Questions
- → Can I make this without a ham bone?
- Yes, just add an extra 1/2-1 cup of diced ham for flavor. The bone adds richness but isn't essential for a good soup.
- → Why use white pepper instead of black?
- White and black pepper have very different flavors. If you don't have white pepper, omit it rather than substituting black pepper.
- → Why natural release for 10 minutes?
- Natural release helps prevent the soup from sputtering and allows the split peas to finish cooking in the residual heat.
- → Why stir well at the end?
- Split peas tend to settle at the bottom during cooking. Stirring helps distribute them and thicken the soup evenly.
- → Why wait to add salt?
- Ham and broth contain varying amounts of salt. Taste at the end to avoid over-salting the soup.