Instant Pot Split Pea Soup With Ham

Save that leftover ham bone, smoked turkey leg or ham hock and make this super creamy, hearty, delicious instant pot split pea soup with ham. Spiced up with ginger and curry powder, this curry split pea soups packs some serious flavor and is ready in under 30 minutes!

Split pea soup has never been easier guys. The Instant Pot strikes again! This pressure cooker split pea soup is super easy to make and just so comforting.

Seriously, add a touch of ginger and curry powder and you are talking major flavor. And of course that deep, smoky flavor from the leftover ham, turkey leg, or whatever delicious smoked meat you have chosen to use (like in this instant pot bean soup).

And yes, you can choose to use any smoked meat. Even bacon. Yes I said bacon. Because it's comfort food season guys, and Instant Pot split pea soup=comfort. So many good feelings.

Why this instant pot split pea soup recipe works

• Cooked in an electric pressure cooker, this soup is perfectly creamy (with no added cream) and ready to eat in under 30 minutes! It's a deliciously hearty soup.
• A touch of curry powder and ginger give the soup an extra zing of flavor.
• It's the perfect use for leftover ham bone or ham hocks, or leftover smoked turkey. The meaty ham gives such a delicious flavor!

The ingredients

The full list of ingredients and amounts to make this split pea and ham soup recipe is included in the recipe card at the bottom of the post.

You definitely need either a ham bone (leftover ham or smoked ham hock works too), smoked turkey leg, pork/ham hock, or some kind of smoked meat. This is what's going to give our Instant Pot split pea soup that delicious smoky, meaty flavor.

Dried green split peas are key to making split pea soup. You can also use yellow dried split peas, but I prefer the heartier texture of the green peas.

Ginger paste and curry powder are used to give the split pea and ham soup and added burst of flavor. Choose whatever curry powder you like, or you can even use a couple tablespoon of this homemade panang curry paste or Thai massaman curry paste.

Variations and substitutions

• To make this recipe vegetarian or vegan split pea soup, omit the ham and/or smoked meat, substitute olive oil or coconut oil for the bacon fat and use vegetable broth in place of chicken stock.
• Any curry powder or a couple tablespoons of curry paste will work for the curry flavor. You can also omit the curry for a more traditional flavor.
• Add a touch (⅛ teaspoon) of cayenne pepper for added heat if desired.
• If you don't have a ham bone, you can use 1-2 cups of diced ham, 8 ounces of crumbled bacon, or some shredded smoked turkey as a substitute.
• If you want to make your curry split pea soup heartier, add 1 cup of diced potato. You can also add other vegetables like zucchini, celery, cauliflower, etc.
• To make the soup creamier, add ½ cup heavy cream.
• Add fresh herbs like thyme and/or a bay leaf for a slightly floral taste.

Step by step instructions

1. Heat the bacon fat or butter on the sauté function in the Instant Pot. Add the onions, ginger paste and garlic and sauté until soft.

2. Add the ham bone, split peas, carrots, chicken stock and curry powder and set the Instant Pot to pressure cook on high pressure for 15 minutes. *it will take a few minutes to come to pressure.

3. Let the pressure naturally release for 10 minutes, and use the quick release valve to release the pressure remaining. Remove the ham bone/hock if needed. Add additional salt and pepper to taste if needed. The soup will thicken as it cools.

And that's that. You're done. Not even enough time to watch a show on Netflix.

Expert tips to make split pea soup with ham

1. If your soup is too thin, mix 2 teaspoons of cornstarch with 1 tablespoon of water until a slurry forms. Slowly add it to your soup while stirring until the desired thickness is reached.
2. If the soup is too thick, thin it out with some additional chicken broth or vegetable broth.
3. To freeze: Place the soup either in individual or one large freezer safe airtight container or freezer bag(s). I prefer to use freezer bags as they take up less space in the freezer. Store it in the freezer for up to 6 months. To reheat, let the soup thaw in the fridge overnight then heat on the stove or in the microwave. If the soup is too thick, add chicken stock to thin it out.

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