Easy Pressure Cooker Split Pea Soup with Ham

My Cozy Kitchen Secret

Let me tell you about my favorite soup. It is split pea soup with ham. This soup feels like a warm hug on a cold day. I make it in my pressure cooker. It is so fast and easy.

My grandson calls it “green magic soup.” I still laugh at that. The secret is the ham bone. It gives the whole pot a rich, smoky flavor. Doesn’t that smell amazing while it cooks? This matters because good food should comfort you. It should make your kitchen smell like home.

A Little Story & The Fun Part

I learned this recipe from my friend Margie. She brought me a pot when I had a cold. One spoonful and I felt better. I knew I had to learn how to make it myself.

The fun part is watching the split peas disappear. They start hard and dry. Twenty minutes later, they melt into a creamy, thick soup. *Fun fact: Split peas are actually dried field peas! They split in half naturally as they dry.* Have you ever cooked with a pressure cooker before? I was nervous at first, but now I love it.

Why The Ham Bone Matters

Do not skip the ham bone. This is my best tip. The bone adds a deep flavor you just cannot get from diced ham alone. I tuck it right into the middle of the pot.

After cooking, I pull the bone out. I always find more little bits of ham hiding on it. I pick them off and stir them back in. Nothing goes to waste. This matters because the best flavors often come from simple, humble things. What is your favorite “secret ingredient” in a family soup?

Putting It All Together

First, you sauté the onions, potatoes, and carrots. This wakes up their flavors. Then everything else goes in the pot. The broth, peas, ham, and spices.

Seal the lid and let the cooker work. In just 20 minutes, your soup is done. The waiting is the hardest part! When you open the lid, give the soup a good stir. It will thicken up beautifully right before your eyes. Let it cool for a minute before you taste it.

Your Turn to Share

This soup makes a big pot. It is perfect for sharing. I often take a container to a neighbor. Food tastes better when you give some away.

Do you have a soup that makes you feel cozy? I would love to hear about it. Or, tell me, do you prefer your soups chunky or smooth? This recipe makes a chunky, hearty bowl. It fills you up and makes you smile. I hope it becomes a favorite in your home, too.

Ingredients:

Ingredient	Amount	Notes
Diced ham + ham bone	1 cup
Onion, diced	1
Russet potatoes, peeled & cut into bite size pieces	3 medium
Carrots, peeled & sliced	4
Oil	1 tablespoon
Dry split peas	1 pound
Chicken broth	6 cups
Bay leaves	3
Thyme	1/2 teaspoon
White pepper	1/4 teaspoon

My Cozy Split Pea Soup Story

Hello, my dear. Come sit at my kitchen table. I want to tell you about my favorite soup. It’s the color of a spring meadow. Doesn’t that smell amazing? This soup reminds me of my own grandma. She made it in a big pot on the stove. It would simmer all afternoon. Now I use my pressure cooker. It makes the same cozy flavor in just minutes. I still laugh at that. Old recipes can learn new tricks.

This soup is like a warm hug in a bowl. It’s thick, hearty, and full of good things. The ham bone is the secret. It gives the whole pot a wonderful, smoky taste. Let’s make it together. I’ll walk you through each step. It’s easier than you think. (My hard-learned tip: rinse your split peas in a colander first. You never know what tiny bit of dust might be hiding!).

Step 1:

Turn your pressure cooker to sauté. Add the oil. Let it get warm. Now add your onion, potatoes, and carrots. We cook them for a few minutes. This makes them taste sweeter. You’ll see them start to soften. Just give them a little stir. Then turn the sauté function off.

Step 2:

Now, pour in the chicken broth. Add all the split peas. Throw in the diced ham, too. Don’t forget the bay leaves, thyme, and white pepper. Stir it all up nicely. Carefully place the ham bone right in the middle. Try to cover it with broth. This is where the magic comes from.

Step 3:

Put the lid on and seal it. Make sure the steam vent is set to sealing. Now, set it for high pressure. Cook for 20 minutes. The pot will get quiet and do its work. What vegetable gets sweeter when you sauté it first? Share below!

Step 4:

When the timer beeps, wait. Let the pot sit for 10 minutes. This is called a natural release. Don’t touch the vent. After that, you can carefully quick release any leftover steam. Open the lid away from your face. The steam is very hot.

Step 5:

Use tongs to pull out the ham bone. Let it cool a bit. If there’s more meat on it, pull it off. Add that meat back to the soup. Now, stir the soup really well. This helps it get thick and creamy. Let it cool for a few minutes. Taste it. You might want to add a little salt. Now, it’s ready to serve.

Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 servings
Category: Dinner, Soup

Three Fun Twists to Try

This soup is wonderful as it is. But sometimes, it’s fun to play. Here are three easy twists. You can make it your own. Cooking should be joyful. Try one next time.

The “No-Meat” Meadow:

Skip the ham and bone. Use a smoky paprika instead. Add extra carrots for sweetness. It’s so good.

The “Little Kick” Bowl:

Add a pinch of red pepper flakes with the thyme. It gives the soup a warm, gentle heat. Perfect for a chilly day.

The “Everything Green” Pot:

Toss in a big handful of fresh spinach at the end. Stir until it wilts. It adds a pop of bright green color.

Which one would you try first? Comment below!

How to Serve Your Masterpiece

Now, let’s talk about serving. I love a thick slice of crusty bread. It’s perfect for dipping. A simple green salad on the side is nice, too. For garnish, try a sprinkle of fresh parsley. It makes the bowl look pretty. My grandson loves a few croutons on top. They add a fun crunch.

What to drink? For the grown-ups, a cold glass of apple cider is lovely. It’s sweet and tangy. For everyone, a fizzy ginger ale is my pick. The ginger feels so cozy with the soup. It just feels right. Which would you choose tonight?

Storing Your Cozy Soup for Later

This soup is even better the next day. Let it cool completely first. Then, pop it in the fridge for up to four days. It will thicken up a lot. Just add a splash of broth when you reheat it.

You can also freeze it for months. I use old yogurt containers. They are the perfect single-serving size. My first time, I forgot to label the container. I had a mystery block in my freezer for weeks! Now I always use a marker.

Batch cooking this soup saves a future busy night. Making a double batch takes almost no extra time. Having a homemade meal ready matters. It brings comfort on a tough day. Have you ever tried storing it this way? Share below!

Fixing Common Soup Surprises

Is your soup too thin? Let it simmer with the lid off for five minutes. The extra liquid will cook away. This makes the flavors richer and deeper.

Is it too thick? That happens as it sits. Just stir in more broth or water until it looks right. I once made it too thick for my grandson. He called it “pea pudding”! We just laughed and fixed it.

Forgot to buy a ham bone? Do not worry. Use two cups of diced ham instead. The soup will still be delicious. Fixing small problems builds your cooking confidence. It also makes sure your food tastes just right. Which of these problems have you run into before?

Your Soup Questions, Answered

Q: Is this soup gluten-free? A: Yes, if your broth is gluten-free. Always check the label.

Q: Can I make it ahead? A: Absolutely. Make it up to two days before. The flavors get friendlier.

Q: No white pepper? A: Use black pepper. It will taste just a tiny bit different.

Q: Can I double it? A: Do not double it in the same pot. Make two separate batches.

Q: Any optional tips? A: A splash of vinegar at the end is magic. *Fun fact: It makes all the other flavors “pop”!* Which tip will you try first?

Share Your Bowl of Comfort

I hope this soup warms your kitchen. It is one of my favorite cozy meals. I love seeing your creations. It makes my whole day.

Please share a photo of your finished soup. Show me your bowl of green goodness. Have you tried this recipe? Tag us on Pinterest! I cannot wait to see it.

Happy cooking!

—Anna Whitmore.