You’ll find a nourishing and comforting mix of pancetta, split peas, and vegetables in this incredibly easy Instant Pot Split Pea Soup recipe. Ready in just 30 minutes, it’s the best soup for cozy weeknight dinners!

To beat the cold weather blues, I keep my Instant Pot busy making glorious pots of classic comfort soups, like vegetable soup, chicken noodle, and this downright delicious homemade Instant Pot Split Pea Soup. 

The Instant Pot works its magic in about 30 minutes to transform humble ingredients, like vegetables and dried split peas, into an aromatic, stick-to-your-bones soup. And unlike traditional split pea soup with ham, this version is elevated with smoky pancetta! Just one bowl is the key to warming yourself up on chilly days.

Recipe features 

• It’s a deeply flavorful and comforting Instant Pot recipe that will make you forget everything you know about canned split pea soup.
• The Instant Pot makes it easier to prepare than any stovetop version. No babysitting needed! 
• Every spoonful is like a dream thanks to the blend of creamy split peas, salty pancetta, chicken broth, and nourishing vegetables.

Ingredients

Dried split peas – Split peas are dried, hulled, and split common garden peas. You’ll typically find them sold in two varieties: green and yellow. Split pea soup is typically made with green split peas, but you can use yellow split peas for a slightly different flavor profile.    

Pancetta – This is Italian cured pork belly, sometimes called Italian bacon. The smoky, salty flavor and crispy texture complement the earthy sweetness of the peas and the soup’s creamy mouthfeel.  

Mirepoix vegetables – AKA diced onions, celery, and carrots.

Bay leaves – Simmering bay leaves in the soup lends an herbal and slightly floral flavor that compliments the earthy sweetness of the peas. Remember to remove and discard the leaves before serving!

Chicken broth – I like making this soup with chicken broth because it has the best savory flavors. When I need something richer on really cold days, I’ll make it with my Instant Pot bone broth instead. You can also use vegetable broth if you’re vegetarian or vegan.

Step-by-step instructions

Step 1: Cook the pancetta. Using the “sauté” function on your Instant Pot, cook the pancetta until it’s crispy. Scoop it out with a slotted spoon and set aside. 

Step 2: Cook the vegetables. Add the butter to the now-empty pot. Once it melts, add the onion, carrots, celery, and garlic. Continue sautéing until the cook time is up.

Step 3: Pressure cook the soup. Add the bay leaves, salt, pepper, split peas, broth, and half of the pancetta to the pressure cooker. Lock the lid in place (ensuring the valve on top is in the “seal” position) and pressure cook for 15 minutes. Allow 15 minutes of natural release before flipping the valve to “vent.”

Step 4: Serve. Ladle the soup into bowls, garnish with the remaining crispy pancetta, and enjoy!

Tips and FAQs

• Split peas are a natural thickener in soup because they release starch as they break down. However, if the soup isn’t thick enough for your liking, use an immersion blender to puree a portion until it’s as thick or creamy as you like. 
• Is the soup too thick? Try thinning the consistency with an extra splash of broth or water. 
• Keep in mind that split peas sometimes foam during cooking. This is why it’s important not to over-fill the pressure cooker and leave some room at the top. Also, allow the pressure to release naturally for 15 minutes before manually releasing any remaining pressure to avoid splattering.

Variations

Don’t hesitate to experiment with the ingredients and flavors to make this recipe uniquely yours:

• Vegan split pea soup – Skip the pancetta, use vegan butter or olive oil, and vegetable broth as the base. For some protein, use crispy tempeh bacon in place of the pancetta.
• Pancetta substitutions – Diced smoked ham and bacon work just as well as pancetta.
• Turkey split pea soup – Swap the pancetta for the leftover Thanksgiving roasted turkey in your fridge.
• Add more vegetables – Diced potatoes, leeks, and/or mushrooms are more than welcome in this soup. Sauté them in the pot with the other veggies.
• Add fresh herbs – Cooking the soup with fresh thyme, rosemary, or parsley will give it an elevated herbaceous flavor. 

Do you need to soak split peas before cooking?

No, split peas do not need to be soaked before cooking because their thin and delicate skins tenderize quickly. All they need is a good rinse under running water before they’re added to the pot.

Is split pea soup healthy?

I’d say so! Naturally low-fat split peas give this soup a boost of fiber and plant-based protein. They’re also a wonderful source of essential vitamins and minerals, like folate, iron, and potassium.

What should you serve with ham and split pea soup?

I love a big hunk of crusty bread or a stack of crackers to dip in split pea soup. Otherwise, it pairs well with comforting winter salads and hearty vegetables on the side, like baked sweet potatoes, air fryer carrots, and mashed potatoes.

Storage

Refrigerator: Let the leftover pea and ham soup cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for 3 to 4 days.

Freezer: After it cools, transfer the soup to an airtight container and freeze for up to 3 months.

More Instant Pot soup recipes

• Instant Pot Wedding Soup
• Instant Pot Wild Rice Soup 
• Instant Pot Red Lentil Soup

If you made this recipe, be sure to leave a comment and star rating below. Thanks!