This 30-minute Instant Pot split pea soup is the perfect bowl of comfort on a chilly day. Tender split peas, smoky pork shoulder, and fresh vegetables combine to make a creamy, satisfying soup that’s quick and easy to prepare.
I love this split pea soup for its comforting flavor and the smoky depth that smoked pork shoulder brings. It’s simple enough for a weeknight but special enough for family meals.
One Easter my sister hosted dinner and my nephew Bryan asked me to show him how to use his Instant Pot. During a quiet moment he brought it in and I gave him a quick lesson. The rest of the family thought I’d spontaneously decided to teach everyone about pressure cooking — according to Christopher I sounded like an infomercial, the only thing missing was free samples.
Helpful tips
- Sautéing the vegetables adds flavor, but it’s optional. To save oil and time, skip the sauté step and add everything to the Instant Pot raw.
- Beef broth gives a robust taste; chicken broth is a fine substitute if you prefer a lighter flavor.
- The Instant Pot typically takes 10–15 minutes to come to pressure. Plan for this when timing your meal.
- If you don’t use quick release, allow another 15–25 minutes for natural pressure release.
- For a quicker release, wait 5 minutes after cooking, then carefully use an oven mitt to move the vent to venting. Be cautious—the steam is hot.
- To make this alcohol-free, replace the sherry with an extra 1/4 cup broth or omit it for a slightly thicker soup.
- Use dry sherry or dry white wine; sweet fortified wines or sweet spirits can make the soup too sweet.
- For a vegetarian or vegan version, use vegetable broth and omit the smoked pork shoulder or ham.
- Store leftovers in an airtight container in the refrigerator for up to one week or freeze for up to three months.
- Optional: add three crushed garlic cloves for extra depth.
Ingredients and substitutions
- Split green peas – rinsed and picked over.
- Carrots – cut into chunks.
- Celery stalks – sliced.
- Onion – Vidalia or yellow, chopped.
- Beef broth – or chicken broth.
- Water
- Dry sherry – optional but adds depth.
- Dry white wine – such as Sauvignon Blanc or Pinot Grigio.
- Ham bone – optional, adds flavor.
- Smoked pork shoulder – or ham hock or leftover ham.
- Salt – sea salt.
- Bay leaves
How to make Instant Pot split pea soup
Step one
Gather your ingredients: split peas, carrots, onion, celery, broth, water, sherry and wine (if using), smoked pork shoulder or ham, bay leaves, and salt.
Step two
Plug in the Instant Pot and press Sauté. After it heats, add olive oil.
Step three
When the oil is hot, add the onion and sauté for about 2 minutes.
Step four
Add the carrots and celery and sauté for another 2 minutes.
Step five
Gather the remaining ingredients: beef broth, water, split peas, sherry, wine, smoked pork shoulder or ham, bay leaves and salt.
Step six
Add the broth, water, split peas, sherry, wine, smoked pork shoulder or diced ham, bay leaves, and salt to the pot. Place the lid on, set the vent to sealing, select Soup/Broth on High pressure (Normal mode), and set the timer for 20 minutes.
Step seven
When the Instant Pot beeps, either let the pressure release naturally for 15–25 minutes or perform a quick release. If you use quick release, wait about 5 minutes, then carefully use an oven mitt to move the vent to venting. Open the lid once pressure has fully released.
Transfer the soup to a tureen or ladle it directly into bowls. Serve with pita rounds, crusty bread, or a simple salad.
I like to grind fresh black pepper on my bowl; adjust seasonings to taste and enjoy.
This Instant Pot split pea soup is thick, flavorful, and ready faster than you’d expect. It’s a dependable recipe that’s easy to make and perfect for sharing.
Other comforting meals
- Beef chili
- Butternut squash stew
- Shepherd’s pie casserole
- Instant Pot lentil soup
- Instant Pot Hungarian goulash
And as always, may all your dishes be delish!
If you try this recipe, please share your thoughts in the comments. I love hearing from readers and learning how recipes worked for you.
Instant Pot Split Pea Soup
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Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 carrots (4–6), chopped
- 2 stalks celery, sliced
- 4 cups beef broth
- 2 cups water
- 2 cups split peas, rinsed and picked over
- 1 ham bone (optional)
- 2 cups smoked pork shoulder (or ham), chopped
- 1/8 cup dry sherry (optional)
- 1/8 cup dry white wine (optional)
- 3/4 teaspoon salt
- 2 bay leaves
Instructions
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Plug in the Instant Pot and press Sauté. When hot, add olive oil and the chopped onion and sauté 2 minutes.
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Add the carrots and celery and sauté for 2 minutes more.
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Add the broth, water, split peas, ham bone (if using), smoked pork shoulder, sherry, wine, bay leaves, and salt. Seal the Instant Pot and set to Soup/Stew on High (Normal) for 20 minutes.
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When the timer beeps, either let the pressure release naturally for 15 minutes or perform a careful quick release. Use an oven mitt and move the vent to venting, watching for hot steam.
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Transfer the soup to a tureen or ladle into bowls. Adjust seasoning and serve.
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Enjoy and share with family and friends.
Equipment
Notes
Helpful tips
- Sautéing the vegetables adds extra flavor, but it’s optional. To save time and oil, add all ingredients to the Instant Pot without sautéing.
- Beef broth adds a deeper flavor; chicken broth is an acceptable substitute.
- Account for 10–15 minutes for the Instant Pot to come to pressure when planning your meal.
- Natural pressure release adds another 15–25 minutes if you don’t quick-release.
- When quick-releasing, wait 5 minutes, then carefully operate the vent with an oven mitt to avoid burns.
- To make the recipe alcohol-free, replace the sherry with an extra 1/4 cup broth or omit it for a thicker soup.
- Choose dry sherry or white wine to avoid making the soup overly sweet.
- For a vegetarian or vegan version, use vegetable broth and omit the smoked pork shoulder or ham.
- Store leftovers in the refrigerator up to one week or freeze up to three months.
- Optional: add three crushed garlic cloves for additional flavor.
Nutrition
Originally published in October 2018.