Instant Pot Split Pea Soup Recipe

This post may contain affiliate links. Please read my disclosure.

Save that leftover ham bone, smoked turkey leg or ham hock and make this super creamy, hearty, delicious Instant Pot Split Pea Soup Recipe. Spiced up with a touch of ginger and curry powder, this curry split pea soups packs some serious flavor and is ready in under 30 minutes!

This recipe was originally published in December 2018. It has been updated with better content and photos. 

Split pea soup has never been easier guys. The Instant Pot strikes again!

This Instant Pot split pea soup is super easy to make and just so damn comforting. I love me a nice hot steaming bowl of split pea soup. Especially this curry split pea soup.

Seriously, add a touch of ginger and curry powder and you are talking major flavor. And of course that deep, smokey flavor from the leftover ham, turkey leg, or whatever delicious smoked meat you have chosen to use. 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.

**You may also want to try this Yellow Split Pea Soup from Erren’s Kitchen. 

Why This Recipe Works

1. Cooked in the Instant Pot, this soup is perfectly creamy (with no added cream) and ready to eat in under 30 minutes!
2. A touch of curry powder and ginger give the soup an extra zing of flavor;
3. It’s the perfect way to use leftover ham or turkey.

The Ingredients for Instant Pot Split Pea Soup

You definitely need either a ham bone, 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. Because what is a soup without that delicious meatiness? If you don’t have one of the above, toss in 1-2 cups of diced ham, 8 oz. of crumbled bacon, or some shredded smoked turkey. Really guys, anything will work here.

The recipe calls for bacon fat or butter. I totally recommend bacon fat if you have it. It has that nice delicious smokey flavor. But butter will work fine as well.

The rest of the ingredients are straight forward. To avoid roaming the grocery store aisles, buy them on Amazon (affiliate links):

• Split peas
• Chicken stock
• Onions
• Garlic
• Ginger paste
• Curry powder
• Carrots

How to Make Instant Pot Split Pea Soup

You guys are about to die with how easy this is. Because seriously, who has time this time of year for hours of cooking? Plus, this is all cooked in the Instant Pot, so no dirtying a thousand dishes.

How to Cook Split Pea Soup

Heat the bacon fat or butter on the saute setting in the Instant Pot. Add the onions, ginger paste and garlic and saute until soft. This helps bring out the flavor of the aromatics.

Add the ham bone, split peas, carrots, chicken stock and curry powder and set the Instant Pot to pressure cook on high for 15 minutes. Let the pressure release naturally for 10 minutes, and use the quick release to release any remaining pressure.

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

Expert Tips

1. Any kind of curry powder can be used;
2. Add a touch (1/8 tsp.) of cayenne pepper for added heat if desired.
3. If you don’t have a ham bone, you can use 1-2 cups of diced ham, 8 oz. of crumbled bacon, or some shredded smoked turkey as a substitute.
4. If you want to make your curry split pea soup heartier, add 1 cup of diced potato.
5. To make this split pea soup recipe vegan, replace the bacon fat with olive or coconut oil, replace the chicken stock with vegetable stock, and eliminate the smoked meat. Add additional salt and pepper to taste. For this vegan version, I highly recommend adding the carrots and potatoes to make the soup heartier.
6. To make the soup creamier, add 1/2 cup heavy cream.
7. If your soup is too thin, mix 2 tsp. of cornstarch with 1 tbsp. of water until a slurry forms. Slowly add it to your soup while stirring until the desired thickness is reached.
8. 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.

Frequently Asked Questions

1. Do split peas need to be soaked before cooking?

Split peas do not require soaking before use. While soaking the peas overnight will speed up the cooking time, for this recipe it’s totally unnecessary since we are already using the Instant Pot.

2. How do you thicken split pea soup?

If you want a thicker soup, mix 2 tsp. of cornstarch with 1 tbsp. of water until a slurry forms. Slowly add it to your soup while stirring until the desired thickness is reached. Note that the soup will thicken considerably as it cools.

3. How to make creamy split pea soup

If you would like your soup to be creamier, add 1/2 cup heavy cream. I love doing this!

4. How to freeze split pea soup

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.

Reader Favorite Instant Pot Recipes

• Instant Pot Pork Ramen;
• Instant Pot Vietnamese Pho;
• Instant Pot Chicken Paprika;
• Instant Pot Vietnamese Pork;
• Instant Pot Corned Beef;
• Browse ALL the Instant Pot Recipes!!

Warm Yourself with These Ultra-comforting Soup and Stew Recipes!!

• Bak Kut Teh (Pork Ribs Soup);
• Beef Chili;
• Turkey Chili;
• Curry Pumpkin Soup;
• New Orleans Gumbo;
• Browse ALL the Soup Recipes!!

Don’t forget to sign up for the email list (don’t worry, it’s only one a week and it’s packed full with AMAZING recipes!) and get your FREE Instant Pot Cookbook!!

Did you make this easy split pea soup recipe? Rate the recipe and leave a comment below to let me know what you think!

Instant Pot Split Pea Soup Recipe

Spiced up with a touch of ginger and curry powder, this curry split pea soups packs some serious flavor!

5 from 30 votes

Print Rate

Course: Main Course, Soup/Stew

Cuisine: American

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings: 10 servings

Calories: 238kcal

Author: Danielle Wolter

Ingredients

• 2 tbsp. bacon fat or butter
• 1 onion diced
• 2 garlic cloves minced
• 2 tsp. ginger paste
• 16 oz. dry split peas
• 1 ham bone pork hock, smoked turkey, diced ham
• 6 cups chicken stock
• 2 whole carrots sliced
• 1 tbsp. curry powder

Instructions

• Heat the bacon fat in the Instant Pot using the saute setting (normal). Add the onions, garlic and ginger paste and cook until soft (2-3 minutes).
• Then add the ham bone, split peas, carrots, chicken stock and curry powder.
• Set the Instant Pot to pressure cook on high for 15 minutes. Let the pressure release naturally for 10 minutes, and use the quick release to release the remaining pressure.

Expert Tips:

1. Any kind of curry powder can be used;
2. Add a touch (1/8 tsp.) of cayenne pepper for added heat if desired.
3. If you don't have a ham bone, you can use 1-2 cups of diced ham, 8 oz. of crumbled bacon, or some shredded smoked turkey as a substitute.
4. If you want to make your curry split pea soup heartier, add 1 cup of diced potato.
5. To make this split pea soup recipe vegan, replace the bacon fat with olive or coconut oil, replace the chicken stock with vegetable stock, and eliminate the smoked meat. Add additional salt and pepper to taste. For this vegan version, I highly recommend adding the carrots and potatoes to make the soup heartier.
6. To make the soup creamier, add 1/2 cup heavy cream.
7. If your soup is too thin, mix 2 tsp. of cornstarch with 1 tbsp. of water until a slurry forms. Slowly add it to your soup while stirring until the desired thickness is reached.
8. 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.

Nutrition

Serving: 1cup | Calories: 238kcal | Carbohydrates: 34g | Protein: 15g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 235mg | Potassium: 635mg | Fiber: 12g | Sugar: 6g | Vitamin A: 155IU | Vitamin C: 2.3mg | Calcium: 40mg | Iron: 2.8mg

Tried this recipe?Mention @went_here_8_this or tag #wenthere8this!