Instant Pot Split Pea Soup Recipe Easy Cozy Ham Hock and Herb Soup

“You’re telling me I can make this hearty split pea soup in the Instant Pot and still catch the game on TV?” That’s exactly what my brother said when I first whipped up this Cozy Instant Pot Split Pea Soup with Ham Hock and Herbs one chilly evening. Honestly, I was skeptical myself—split pea soups usually need hours of simmering, right? But the Instant Pot changed the game.

That night, the rich aroma of smoky ham and fresh herbs filled the kitchen, cutting through the damp cold like a warm hug. I was knee-deep in work and running low on energy, so this soup felt like the perfect rescue. While the pot did its magic, I snuck a peek and caught the vibrant green of the peas turning into a creamy, comforting blanket for the tender ham.

What really convinced me? The way this soup hits that cozy spot without the usual fuss. It’s the kind of recipe that’s been quietly stealing the spotlight at our family dinners and even prompted a few “Hey, can I have that recipe?” texts from friends. No fancy moves, just pure, straightforward comfort. And that’s why it’s stuck around in my rotation—because sometimes, all you need is a bowl of warmth that feels like it took way longer than it actually did.

So, if you’re craving a soul-soothing soup that’s easy on your time but big on flavor, this Instant Pot split pea soup with ham hock and herbs might just become your new go-to. Let’s get into why this recipe is a keeper.

Why You’ll Love This Recipe

After several test runs and tweaks, this recipe has become a staple for busy evenings and lazy weekends alike. I’ve seen firsthand how it transforms humble ingredients into something that feels extra special, and it’s consistently a hit with everyone around the table.

• Quick & Easy: Ready in under an hour, this soup is perfect for those nights when you want comfort food without the wait.
• Simple Ingredients: No need for hard-to-find items—most ingredients are pantry staples you probably already have.
• Perfect for Cozy Nights: Whether you’re winding down after work or need a pick-me-up on a gloomy day, this soup fits the bill.
• Crowd-Pleaser: Kids, adults, and even picky eaters tend to ask for seconds—always a win in my book.
• Unbelievably Delicious: The ham hock infuses the soup with smoky depth while fresh herbs add brightness, making each spoonful satisfying and layered.

What sets this Instant Pot split pea soup apart is the balance of textures and flavors. The peas break down just right to create a creamy base without being gluey, while the ham hock delivers that savory punch you don’t get from store-bought broth. Plus, the herbs—thyme, bay leaf, and parsley—bring a freshness that keeps it from feeling heavy or dull.

This recipe isn’t just about filling you up—it’s about feeling that warmth spread through you with every bite. It’s almost like a little reset button on a hectic day, a reminder that good food doesn’t have to be complicated. If you want to see a similar cozy vibe with a creamy twist, you might enjoy my Creamy Loaded Baked Potato Soup, another go-to for chill evenings.

What Ingredients You Will Need

This recipe keeps things simple but meaningful. Each ingredient plays a role in building the flavor and texture you’ll love, and the best part is most are easy to find and swap if needed.

• Green split peas: 1 ½ cups (about 300g), rinsed thoroughly (the star ingredient—provides body and that classic pea flavor)
• Ham hock: 1 large (around 1 to 1.5 pounds or 450-680g; adds smoky depth and richness)
• Carrots: 2 medium, peeled and diced (adds sweetness and texture)
• Celery stalks: 2, diced (for aromatic base)
• Yellow onion: 1 medium, finely chopped (builds savory foundation)
• Garlic cloves: 3, minced (for a subtle kick)
• Fresh thyme: 2 teaspoons, chopped (or 1 teaspoon dried; bright herbal notes)
• Bay leaf: 1 (for that classic soup aroma)
• Chicken broth: 6 cups (1.4 liters; I prefer low-sodium to control saltiness)
• Olive oil: 1 tablespoon (for sautéing veggies)
• Salt and black pepper: To taste (season at the end to balance flavors)
• Fresh parsley: 2 tablespoons, chopped (for garnish and freshness)

Substitutions are straightforward: if you want a vegetarian version, you can swap the ham hock for smoked paprika and add extra veggies, but honestly, the ham is worth it for that cozy depth. For a gluten-free option, just double-check your broth. If fresh herbs aren’t on hand, dried works fine, but you’ll want to add them a bit earlier in cooking to release the flavors.

If you’re curious about a creamy addition, stirring in a splash of cream or coconut milk at the end works wonders. For inspiration on creamy soups that come together easily, you might want to peek at my Creamy Copycat Olive Garden Chicken Alfredo recipe.

Equipment Needed

For this recipe, the Instant Pot is the star tool, making what would normally take hours into something you can enjoy in under an hour.

• Instant Pot or Electric Pressure Cooker: Essential for speeding up the cooking of the split peas and extracting flavor from the ham hock.
• Chef’s knife and cutting board: For prepping your veggies and herbs.
• Wooden spoon or silicone spatula: For sautéing the aromatics right in the pot.
• Measuring cups and spoons: To keep your ingredient amounts spot-on.
• Colander or fine-mesh sieve: To rinse the split peas well before cooking.

If you don’t have an Instant Pot, a heavy-bottomed pot with a tight-fitting lid will work, but expect the cooking time to stretch to about 1.5–2 hours. I’ve tried this recipe both ways, and while the stovetop version is lovely, there’s something about that pressure-cooked texture and flavor concentration that’s tough to beat.

For maintenance, keep your Instant Pot’s sealing ring clean and replace it every year or so to maintain a great seal. If you’re new to pressure cooking, it’s worth getting comfortable with the venting mechanisms—you’ll find it surprisingly simple after a couple of uses.

Preparation Method

1. Rinse the split peas: Place 1 ½ cups (300g) of green split peas in a colander and rinse under cold water until the water runs clear. This removes dust and prevents foaming during cooking.
2. Sauté the aromatics: Set your Instant Pot to ‘Sauté’ mode. Add 1 tablespoon of olive oil, then toss in 1 medium chopped onion, 2 diced celery stalks, and 2 diced carrots. Cook for 5-7 minutes, stirring occasionally, until the veggies have softened and the onion is translucent. Add 3 minced garlic cloves and cook for another 30 seconds, just until fragrant.
3. Add the ham hock and herbs: Nestle in the ham hock (about 1 to 1.5 pounds), 2 teaspoons chopped fresh thyme, and 1 bay leaf. This will infuse the soup with smoky, herbal goodness.
4. Pour in the broth and peas: Add the rinsed split peas along with 6 cups (1.4 liters) of low-sodium chicken broth. Give everything a gentle stir, making sure the peas are submerged.
5. Pressure cook: Seal the Instant Pot lid and set to ‘Pressure Cook’ or ‘Manual’ on high for 20 minutes. It might take 10-15 minutes for the pot to come to pressure before the timer starts counting down.
6. Natural release: When cooking finishes, let the pressure release naturally for about 15 minutes. This helps the peas soften fully without splattering. Then carefully release any remaining pressure.
7. Remove the ham hock: Take out the ham hock and set it on a plate to cool slightly. Discard the bay leaf.
8. Shred the ham meat: Once cool enough to handle, shred the meat off the bone with two forks. It should be tender and flavorful. Return the shredded meat to the soup and stir well.
9. Season and finish: Taste the soup, then season with salt and freshly ground black pepper to your liking. Stir in 2 tablespoons chopped fresh parsley for a pop of color and freshness.
10. Serve: Ladle into bowls and enjoy the cozy warmth.

Pro tip: If you want a thicker texture, use an immersion blender to pulse the soup a few times—just be careful not to overdo it; you want some pea texture left for that satisfying bite. Also, keeping an eye on the salt level is important because the ham hock can add quite a bit of saltiness on its own.

Cooking Tips & Techniques

Split pea soup can sometimes end up mushy or bland if not handled right, but here’s what I’ve learned to get it just right every time.

• Rinse, rinse, rinse: Not rinsing split peas can cause foam buildup in your pot and a bitter aftertaste. Trust me, the extra step pays off.
• Don’t skip sautéing: Starting with sautéed onions, celery, and carrots builds a flavor base that really transforms the soup from plain to soulful.
• Pressure cooking timing is key: Too little time and the peas will be grainy; too long and you get gluey soup. Twenty minutes with a natural release hits the sweet spot.
• Handle the ham hock gently: It should be tender enough to shred easily but not falling apart into the soup. Removing the bone and any fat bits before returning the meat keeps the texture clean.
• Season at the end: Because of the ham hock’s salt content, it’s best to wait before adding salt. You can always add more, but it’s hard to fix over-salted soup.
• Multitasking tip: While the soup cooks, you can prep a quick side salad like a fresh Lebanese fattoush salad to add crunch and brightness to your meal. It pairs beautifully and balances the richness.

One mistake I made early on was blending the soup too much, which turned it into a paste—not very appealing. Leaving some texture means every spoonful has a little bite and feels homemade.

Variations & Adaptations

This split pea soup recipe is a fantastic base to customize depending on your mood, dietary needs, or what’s in your pantry.

• Vegetarian version: Skip the ham hock and add smoked paprika or liquid smoke along with extra veggies like mushrooms or potatoes for that smoky depth without meat.
• Spicy twist: Stir in a pinch of cayenne pepper or top with chopped jalapeños for a subtle kick that wakes up the flavors.
• Herbs variation: Swap thyme for rosemary or add a sprig of fresh sage to create a different herbal note. Just be mindful not to overpower the soup.
• Creamy upgrade: Stir in half a cup of coconut milk or heavy cream right before serving for a luscious finish.
• Slow cooker adjustment: If you don’t have an Instant Pot, cook everything on low for 6-8 hours or on high for 3-4 hours until peas are soft and the ham hock meat is tender.

Personally, I once tried adding a splash of apple cider vinegar at the end—it brightened the whole soup unexpectedly, giving it a subtle tang that balanced the richness. If you like experimenting, that’s a fun twist to try.

Serving & Storage Suggestions

This soup is best enjoyed hot, fresh from the pot, with a sprinkle of fresh parsley or cracked black pepper on top. If you want to add a touch of indulgence, a swirl of sour cream or crème fraîche makes it extra cozy.

For sides, crusty bread or a warm baguette is perfect for dipping. You might also pair it with something fresh like the crunchy Lebanese Fattoush Salad to lighten up the meal.

Leftovers keep well in the fridge for 3-4 days in an airtight container. When reheating, add a splash of broth or water to loosen the soup if it thickens too much. It also freezes beautifully; just thaw overnight in the fridge before warming gently on the stove.

Flavors tend to deepen after a day or two, so sometimes I make this soup ahead of time, and it tastes even better the next day—perfect for meal prepping.

Nutritional Information & Benefits

This Instant Pot split pea soup with ham hock is satisfying and nourishing, ticking a lot of boxes for a balanced meal. A typical serving (about 1 ½ cups or 350g) contains roughly:

Calories	280-320
Protein	22g
Fat	8g
Carbohydrates	30g (mostly complex carbs and fiber)
Fiber	10g

Split peas are a fantastic source of plant-based protein, fiber, and essential minerals like iron, while the ham hock adds protein and flavor without excess fat. The veggies provide vitamins and antioxidants, making this soup a well-rounded option.

Just watch the sodium if you’re using salted ham hocks or broth, but overall, it’s a hearty, wholesome option that feels indulgent without being heavy. If you’re interested in other high-protein soups with fresh ingredients, my Hearty High Protein Chicken Tortilla Soup might be right up your alley.

Conclusion

This Cozy Instant Pot Split Pea Soup with Ham Hock and Herbs has earned a permanent spot in my recipe collection because it’s the kind of meal that feels like a hug in a bowl. It’s quick enough for weeknights but comforting enough for weekend gatherings. Plus, the smoky ham and fresh herbs create a classic flavor combo that never gets old.

Feel free to tweak the herbs, spice it up, or make it vegetarian—there’s plenty of room to make this soup your own. Personally, I love how it brings both ease and richness to the table, especially when paired with a crisp salad or warm bread.

Give it a try, and if you do, I’d love to hear how you made it yours. Drop a comment or share your favorite tweaks—let’s keep the cozy cooking conversation going!

Frequently Asked Questions

Can I use yellow split peas instead of green?

Yes, yellow split peas work similarly and will give a slightly sweeter flavor, but cooking times and texture are very close.

What if I don’t have a ham hock?

You can substitute smoked sausage, ham bone, or even bacon for a similar smoky flavor, though cooking times may vary.

Is it necessary to soak the split peas?

No need to soak split peas before cooking, especially in an Instant Pot. Just rinse them well to remove dust and debris.

Can I freeze this soup?

Absolutely! Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating gently.

How thick should the soup be?

It should be creamy with some pea texture remaining—not too watery or gluey. Use an immersion blender if you want it smoother, but leave some texture for best mouthfeel.

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