Instant Pot Split Pea Soup with Bacon

5 from 34 votes

Spiced up with ginger and curry powder, this instant pot split pea soup with bacon packs some serious flavor and ready in under 30 minutes!

Prep Time5

Cook Time25

Total Time30

Course: Soup/Stew

Cuisine: American

Servings: servings

Calories: 238kcal

Heat the bacon fat in the Instant Pot using the sauté 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.

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.

1. If the soup is too thick, thin it out with some additional chicken broth or vegetable broth.

1. 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.