I always save the ham bone so I can make Leftover Ham Split Pea Soup in the pressure cooker, pairing carrots and potatoes with split peas for a surprisingly clever way to use up ham leftovers.

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I never throw away a cooked ham bone, its the secret that turns plain split peas into something oddly addictive. One week I threw a ham bone in with some carrots and forgot about it, came back to this rich, surprising broth that tasted like tricked-out comfort.

What started as an Instant Pot Split Pea And Ham Soup With Bone experiment became my go-to for using up scraps, and honestly it makes the best Leftover Ham Split Pea Soup rescue. I still cant explain why it tastes so deep, but youll want to make extra just to stash some away.

Ingredients

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Split peas: high in fiber and protein, creamy when cooked, very filling
Ham hock/bone: gives deep smoky salty flavor and collagen adds meaty richness
Leftover ham: extra protein and chew watch salt tho not for low sodium
Onion: builds savory base adds natural sweetness when caramelized lots of flavor
Carrots: bring subtle sweetness beta carotene and fiber good balance to peas
Potato: starchy helps thicken soup adds comforting body and potassium too
Chicken broth: savory liquid backbone mineral richness use low sodium to control salt
Garlic and thyme: garlic warms thyme earthy parsley brightens little goes a long way

Ingredient Quantities

1 lb (about 2 cups) dried green split peas rinsed and picked over

1 cooked ham bone or 1 smoked ham hock (with some meat left on it)

2 cups diced cooked ham (leftovers, optional but great)

2 tablespoons olive oil or butter

1 large yellow onion chopped

2 medium carrots peeled and diced

2 celery stalks diced

1 medium russet or Yukon gold potato peeled and diced

3 cloves garlic minced

6 cups low sodium chicken broth (or 6 cups water plus bouillon)

2 bay leaves

1 teaspoon dried thyme

1/2 to 1 teaspoon freshly ground black pepper

Salt to taste (start very light, ham adds lots of salt)

2 tablespoons chopped fresh parsley for garnish (optional)

How to Make this

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Equipment Needed

1. Large heavy bottomed stock pot or Dutch oven, 6 to 8 quart
2. Wooden spoon or sturdy heatproof spoon for stirring
3. Chef knife (sharp)
4. Cutting board
5. Measuring cups and measuring spoons
6. Colander or fine mesh sieve to rinse peas
7. Ladle for serving
8. Immersion blender or potato masher to adjust soup texture, optional

FAQ

Q: Do I need to soak the split peas before pressure cooking?
A: No, split peas do not need soaking, just rinse and pick out debris. Cook on high pressure about 10 to 12 minutes with a 10 to 15 minute natural release. Older peas can take a little longer so if theyre still grainy, give it another 3 to 5 minutes.

Q: I got a burn or scorch notice on my cooker, what went wrong?
A: Usually the peas or aromatics stuck to the bottom, there wasnt enough liquid, or the pot was overfilled. To avoid it, deglaze the pot after sautéing onions and carrots, stir in the peas and broth so nothing clings, and dont fill past half or two thirds full for foamy foods like legumes.

Q: Can I use a ham bone or leftover diced ham, and when do I add them?
A: Yes use a ham bone or smoked ham hock for flavor, and optional diced ham for meat. Add the bone at the start so it flavors the broth, but if your diced ham is very salty add it near the end so the soup doesnt get too salty or the ham gets rubbery.

Q: My soup is too thick or too thin, how do I fix it?
A: If too thick add hot broth or water and reheat, peas also thicken as they cool so add liquid then. If too thin simmer uncovered to reduce or mash some peas with an immersion blender to thicken. A little extra simmering usually fixes texture fast.

Q: Can I make this without a pressure cooker?
A: Yes, on the stovetop simmer 1 to 1 and a half hours until peas are creamy, or in a slow cooker cook 6 to 8 hours on low. Times vary with pea age and pot temp.

Q: How should I store and reheat leftovers?
A: Cool, refrigerate up to 3 to 4 days or freeze up to 3 months. Thaw overnight, reheat gently on the stove and add a splash of broth if it thickened. It actually tastes better the next day once flavors meld.

Easy Pressure Cooker Split Pea Soup With Ham Recipe Substitutions and Variations

Dried green split peas: swap with yellow split peas or red lentils; yellow peas behave the same, red lentils cook much faster and will almost dissolve so cut the pressure time and expect a smoother, thinner soup.
Cooked ham bone or smoked ham hock: use a smoked turkey leg, smoked sausage (kielbasa) or a few strips of thick-cut bacon for that smoky, savory base, just know bacon adds extra fat and salt.
6 cups low sodium chicken broth: swap for vegetable broth to go meatless, or use water plus bouillon; if you go veg, add a pinch of smoked paprika or liquid smoke to mimic ham flavor.
1 medium russet or Yukon gold potato: substitute sweet potato or parsnip, or omit and add extra carrots for body; sweet potato will sweeten the soup a bit so balance with a splash of vinegar or lemon if needed.

Pro Tips

Tip 1: Brown the ham bone and save the fat. Throw the bone in the pot and give it a few minutes to brown, it adds real depth you cant get otherwise. Dont wipe out the browned bits, deglaze with a little broth and use the rendered ham fat to sauté the onions and carrots. That one move makes the soup taste way richer.

Tip 2: Control the texture by blending part of the soup. Scoop out about a third, mash or puree it then stir it back in so the soup is creamy but still has chunks. If it gets too thick just thin with hot broth or water, dont add cold liquid or youll shock the peas and mess with the texture.

Tip 3: Hold off on salt and finish with acid. Ham is salty so taste near the end before you salt, youll probably need much less than you think. A splash of vinegar or a squeeze of lemon at the very end wakes up the whole pot and makes the flavors pop, especially after long simmering.

Tip 4: Time savers and leftovers tips. Use a pressure cooker to cut cook time big time, or a slow cooker for set-it-and-forget-it weekends. If your peas are stubborn add a pinch of baking soda to help them soften faster but dont overdo it or youll get a soapy taste. Cool the soup before freezing and leave some headroom, it actually tastes better the next day after flavors meld.

Easy Pressure Cooker Split Pea Soup With Ham Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I always save the ham bone so I can make Leftover Ham Split Pea Soup in the pressure cooker, pairing carrots and potatoes with split peas for a surprisingly clever way to use up ham leftovers.

Servings

servings

Calories

448

kcal

Equipment: 1. Large heavy bottomed stock pot or Dutch oven, 6 to 8 quart
2. Wooden spoon or sturdy heatproof spoon for stirring
3. Chef knife (sharp)
4. Cutting board
5. Measuring cups and measuring spoons
6. Colander or fine mesh sieve to rinse peas
7. Ladle for serving
8. Immersion blender or potato masher to adjust soup texture, optional

Ingredients

1 lb (about 2 cups) dried green split peas rinsed and picked over
1 cooked ham bone or 1 smoked ham hock (with some meat left on it)
2 cups diced cooked ham (leftovers, optional but great)
2 tablespoons olive oil or butter
1 large yellow onion chopped
2 medium carrots peeled and diced
2 celery stalks diced
1 medium russet or Yukon gold potato peeled and diced
3 cloves garlic minced
6 cups low sodium chicken broth (or 6 cups water plus bouillon)
2 bay leaves
1 teaspoon dried thyme
1/2 to 1 teaspoon freshly ground black pepper
Salt to taste (start very light, ham adds lots of salt)
2 tablespoons chopped fresh parsley for garnish (optional)

Directions

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.