Instant Pot Split Pea Soup

Instant Pot Split Pea Soup recipe is quick and easy to make but tastes like it’s been on the stove all day!

One pot is all it takes to prep and cook this belly warming meal. Serve it with a side salad and some crusty bread for dipping.

Instant Pot Split Pea Soup in bowls with instant pot in the back

A Flavorful Favorite

  • Split Pea Soup is a hearty entrée soup that we love.
  • It’s such a great way to use up that leftover ham from any occasion.
  • We love this recipe because it makes a traditional split pea soup recipe super quick without sacrificing flavor!
  • This budget-friendly favorite uses simple ingredients yet has great flavor.

ingredients to make Instant Pot Split Pea Soup

Ingredients

HAM I use both bacon & ham for an extra boost of flavor. If you only have one or the other, double up the amount.

If you’re lucky enough to have a hambone, cook it right in the split peas, and remove it later and add the meat from the bone into the soup.

SPLIT PEAS Split pea soup is similar to Lentil Soup, but it’s richer and creamier. Use green or yellow split peas.

CHICKEN BROTH adds extra savory flavor, especially for this Instant Pot version. Traditional ham bone broth can sometimes take hours to cook, but using premade chicken broth makes this soup just as savory!

VEGETABLES Fresh veggies like carrots, celery, garlic, & onion are staples for split pea and ham soup and add to the base flavor. Don’t forget the herbs, thyme and parsley, bay leaf and black pepper!

process of adding ingredients to instant pot to make Instant Pot Split Pea Soup

How to Make Instant Pot Split Pea Soup

Instant Pot Split Pea Soup is a breeze to make.

  1. Sauté veggies with chopped bacon in the Instant Pot. Add garlic last.
  2. Add remaining ingredients & pressure cook (per recipe below).
  3. Stir in fresh parsley, season, and serve.

To Soak or Not to Soak?

Technically, split peas don’t need to be soaked, especially when cooking in the Instant Pot.

But if you want to make sure that split peas will be easier to digest, soak them with a bay leaf for at least 4 hours or overnight. Rinse thoroughly before adding to the soup. Cook time can be reduced by about 5-6 minutes.

top view of cooked Instant Pot Split Pea Soup

Tips & Tricks

  • If you have the time, try making homemade bone broth by covering the ham bone with water and simmering in the Crockpot for 8 hours or overnight. Then make split pea and ham soup with the broth from the ham bone instead of, (or in addition to) chicken broth. Leftover broth can be frozen and used in other recipes.
  • No energy to make soup the day after a big feast? No problem. Just freeze the ham bone for another time when a bowl of delicious soup is in the plan!
  • For an extra creamy soup, use an immersion blender in the soup, before adding in parsley and chopped ham. Leave some chunkiness for texture, or purée, if desired.

Leftovers

Split Pea & Ham soup can be kept in the refrigerator for 3-5 days. It freezes really well, too, making it great for batch cooking or meal prep! It will keep its flavor in the freezer for at least 3 months, and up to 6. To store, ladle cooled soup into individual serving-sized freezer bags or meal prep containers & mark with the date. Thaw desired portions in the refrigerator, then reheat on the stovetop. For best results use defrosted portions within 2 days.

Our Fave Savory Soups

Did your family enjoy this Instant Pot Split Pea Soup? Be sure to leave a rating and a comment below! 

close up of Instant Pot Split Pea Soup with ham

Instant Pot Split Pea Soup

Split Pea Soup made in the Instant Pot is healthy, hearty, & oh-so-flavorful!
Course Dinner, Instant Pot, Soup
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4
Calories 689
Author Holly Nilsson

Ingredients

  • 1 pound dried split peas green or yellow green or yellow
  • 1 tablespoon olive oil
  • 2 slices bacon uncooked, finely diced
  • 1 large onion diced
  • 3 ribs celery diced
  • 2 large carrots diced
  • 2 cloves garlic minced
  • 6 cups chicken broth
  • 1 meaty ham bone or 2 cups leftover ham
  • ½ teaspoon black pepper
  • ½ teaspoon thyme leaves
  • 1 bay leaf
  • 1 tablespoon fresh parsley

Instructions

  • Rinse peas and drain well.
  • Turn a 6QT Instant Pot on to saute. Heat olive oil. Add bacon, onion, celery, and carrots.
  • Cook 3-5 minutes or until onions are tender. Stir in garlic.
  • Add remaining ingredients except for the parsley.
  • Select manual, high pressure and set the timer to 17 minutes. Once time is up, allow to naturally release for 15 minutes. Release any remaining pressure.
  • Discard bay leaf. If using a ham bone, remove any meat from the bone and stir back into the soup. Discard bone.
  • Stir in parsley and season with salt and pepper to taste.

Notes

Makes approximately 7 cups. 

Nutrition

Calories: 689 | Carbohydrates: 79g | Protein: 47g | Fat: 22g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 2262mg | Potassium: 1881mg | Fiber: 31g | Sugar: 13g | Vitamin A: 6427IU | Vitamin C: 35mg | Calcium: 128mg | Iron: 7mg
Instant Pot Split Pea Soup in the instant pot and plated with a title
Instant Pot Split Pea Soup in bowls with instant pot in the back with writing
Instant Pot Split Pea Soup in bowls with writing
Instant Pot Split Pea Soup in the instant pot with a title

Originally posted at Spend with Pennies

Potato Bacon Soup

This Potato Bacon Soup is rich and creamy and packed with smoky bacon! 

A creamy broth, chunks of potato, and of course it wouldn’t be a bacon soup without lots of bacon. This dish is easy to make and will satisfy even the heartiest of appetites!

potato bacon soup in a bowl

Savory Potato Bacon Soup

This is a great soup recipe. We love it because:

  • this soup is fast enough for a weeknight meal
  • most of the ingredients are things I usually have on hand
  • we love the rich flavors
  • it keeps for about 4 days and reheats well for lunches

ingredients for Potato Bacon Soup on a marble board

Ingredients

BACON A bacon soup needs bacon and lots of it! We prefer a thick cut bacon.

If you don’t have bacon, you can use pre-cooked bacon crumbles. Brown them in a pan with a bit of oil before cooking the onion. This crisps the bacon and flavors the oil at the same time.

DAIRY I use a bit of heavy cream in the broth. If you’d like you can substitute either light cream or a bit of evaporated milk. Regular milk can be used but the soup won’t be as creamy and you’ll need to increase the cornstarch a little bit.

BROTH Use low sodium so the soup isn’t too salty, or make your own homemade chicken stock for use in lots of recipes.

POTATOES  Baking potatoes (russets or Idaho potatoes) are nice and starchy and for great flavor and texture.

Potato Bacon Soup ingredients in a pot

Variations

  • We like to add sliced leek, cheddar cheese, cooked sausage, or even leftover chicken.
  • A dollop of sour cream is great on top!
  • Feel free to add other mix-ins like jalapenos, green chilis, sundried tomato, chopped basil, or even sliced black olives.

How to Make Potato Bacon Soup

This delicious soup is really easy to put together!

  1. Cook & drain bacon. Sauté onion, garlic, & celery in bacon grease per printable recipe below.
  2. Stir in broth, potatoes, thyme, & simmer, then stir in cream.
  3. Thicken with a cornstarch slurry to desired texture and stir in half the bacon.

Season, serve immediately with Parmesan, bacon, & sliced green onions on top.

Potato Bacon Soup in a pot with a ladle

Recipe Perfection

  • For a thicker soup, mash or blend a portion (or all) of the soup.
  • If using a thin skinned potato (red or Yukon gold) you can leave some of the peels on the potatoes for a rustic look and a bit more fiber.
  • Adding shredded cheddar cheese will make the soup extra creamy.
  • Stir in some of the bacon for flavor but reserve some for the top so it stays nice and crispy.

Leftovers

  • Keep leftovers in a covered container in the refrigerator for about 3 to 4 days. The flavor will actually improve!
  • Reheat soup on the stovetop or in individual servings in the microwave.
  • Freeze potato soup in zippered bags with the date labeled on the outside and it will keep for about 3 months. When it’s thawed, it may be grainy because cream and potatoes don’t freeze well, but that can be remedied by adding fresh potatoes, a dash of cream, and fresh seasonings.

More Rich Soups We Love

Easy Cauliflower Soup

Broccoli Soup – 20 minute meal

Split Pea Soup

Crock Pot Potato Soup

Fresh Tomato Soup – reader favorite

Did you love this Potato Bacon Soup? Be sure to leave a rating and a comment below! 

Potato Bacon Soup in a bowl with a spoon

Potato Bacon Soup

Creamy, hearty, and flavorful, this Potato Bacon Soup is perfect for lunch or dinner on a cold day.
Course Dinner, Lunch, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 506
Author Holly Nilsson

Ingredients

  • 8 slices bacon chopped
  • ½ onion diced
  • 2 cloves garlic minced
  • 2 ribs celery diced
  • 3 cups chicken broth low sodium
  • 16 ounces baking potatoes peeled and diced ½”, about 2 medium potatoes
  • ¼ teaspoon dried thyme
  • 1 cup heavy cream
  • 1 tablespoon cornstarch
  • salt & pepper to taste
  • cayenne pinch
  • parmesan cheese & sliced green onions for garnish

Instructions

  • Cook bacon in a large saucepan over medium heat until crisp. Remove with a slotted spoon and set aside.
  • Add onion, garlic, and celery to the bacon fat and cook 3-4 minutes or until onion softens slightly.
  • Stir in chicken broth, potatoes, and thyme. Bring to a boil, reduce heat to a simmer and cook covered 10 minutes or until potatoes are tender. Stir in cream and simmer for 5 minutes longer.
  • Combine cornstarch and 1 tablespoon of water to create a slurry. Whisk into the simmering soup and simmer 1 minute. Stir in half of the bacon. Season with salt, pepper, and cayenne to taste.
  • Spoon into bowls, top with parmesan cheese, remaining bacon and green onions.

Notes

To make prep quick: Chop the onions & celery while the bacon is cooking. While the onion is cooking, peel and dice the potatoes.

For a thicker soup, mash or blend a portion (or all) of the soup before adding the bacon.

If using a thin skinned potato (red or Yukon gold) you can leave some of the peels on the potatoes for a rustic look and a bit more fiber.

Cheddar cheese is a great addition to this soup. Stir in some of the bacon for flavor but reserve some for the top so it stays nice and crispy.

Nutrition

Serving: 1.25cup | Calories: 506 | Carbohydrates: 28g | Protein: 10g | Fat: 40g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 982mg | Potassium: 824mg | Fiber: 2g | Sugar: 2g | Vitamin A: 988IU | Vitamin C: 21mg | Calcium: 81mg | Iron: 2mg
Potato Bacon Soup in a bowl with a title
Potato Bacon Soup in a bowl with writing
Potato Bacon Soup in a bowl with a spoon and text
Potato Bacon Soup with bacon and a title

Originally posted at Spend with Pennies