Instant Pot Split Pea Soup With Ham Hock Recipe: Smoky Depth and Ham-Infused Richness

This Instant Pot split pea soup with ham hock delivers restaurant-quality depth in under an hour—where traditional stovetop versions demand hours of simmering. The ham hock transforms tough split peas into velvety tenderness while infusing that unmistakable smoky, savory richness that defines classic split pea soup.

I developed this method after testing countless variations, and the difference between this and store-bought versions is night and day.

The beauty of using an Instant Pot lies in its ability to tenderize the peas and extract maximum flavor from the ham hock in a fraction of the time. No need for constant stirring or monitoring—just combine everything, set the pressure, and walk away.

The ham hock breaks down into melt-in-your-mouth protein that dissolves into the soup, creating a broth so flavorful it becomes the star.

What you’ll end up with is a soup that’s hearty enough to satisfy a crowd but light enough to enjoy in smaller portions.

The split peas achieve that perfect creamy texture without turning mushy, while the ham hock adds layers of depth that elevate this from a simple soup to a comforting centerpiece.

The aroma alone will have everyone gathering around the table, and the first spoonful delivers on that promise of home-cooked perfection.

This recipe works equally well as a weeknight dinner or a holiday centerpiece—just adjust the quantity. The leftovers reheat beautifully, making it perfect for meal prep. Let’s get started on creating this soul-warming classic that’s easier than you’d expect to make at home.

Ingredients for instant pot split pea soup with ham hock

Six core ingredients plus a few pantry staples transform into soul-warming split pea soup.

The ham hock is non-negotiable here—it’s what turns this from a basic soup to something restaurant-worthy. Look for smoked hocks at your local butcher or the meat department; they’re often cheaper than pre-packaged versions. A 1-pound hock is perfect for 6 servings, but if you can’t find one, two ham shanks work in a pinch. The key is the smoke flavor—it’s what gives that deep, savory richness. If you’re feeling adventurous, Costco often carries them in bulk, but even your regular grocery store usually has them. Just avoid the ones that smell overly salty or have a grayish tint—they won’t render as much flavor.

No ham hock? Smoked sausage or bacon can add depth, but nothing beats the authentic flavor. Short on split peas? Lentils or chickpeas work in a bind, though the texture will differ slightly. The apple cider vinegar might seem odd, but it’s what cuts through the richness and adds that bright, tangy note—white vinegar works too. Fresh herbs are ideal, but dried thyme or parsley at half the amount gets you close. For the vegetables, don’t stress about exact sizes—just chop them into roughly even pieces so they cook at the same rate. The Instant Pot handles the rest, so you won’t end up with mushy carrots or crunchy celery.

This soup tastes even better the next day—make a double batch if you can. Store leftovers in the fridge for up to 5 days, or freeze for 3 months. I like to portion it into containers so I can grab a bowl whenever I need a quick meal. The ham hock will separate from the soup once cooled—pick it clean and add it back to the pot when reheating. For serving, a dollop of butter and a sprinkle of fresh parsley make all the difference. The aroma alone will have everyone at the table, and that’s the real magic of this recipe.

Step-by-step instructions for Instant Pot split pea soup with ham hock

Here’s how to create a hearty, smoky split pea soup that’s rich with ham flavor and tender peas.

First, rinse the 1 whole ham hock under cold water to remove any surface debris. Place it in the Instant Pot and set it aside. In a cutting board, dice the 1 whole onion into small, even pieces—about ¼-inch cubes. Chop the 2 whole carrots into similar-sized chunks, and trim the 2 whole celery stalks, then chop them into ¼-inch pieces as well.

Minced the 4 cloves garlic cloves finely—you want them almost paste-like for even distribution. Here’s the thing—fresh garlic makes a difference in flavor. If you’re using dried thyme instead of fresh, measure out exactly 1 teaspoon. Tear the 2 whole bay leaves in half to release their oils more effectively.

Set your Instant Pot to “Sauté” mode and add 2 tablespoons of butter. Once the butter has melted and is foaming gently, add the diced onion, carrots, and celery. Cook for 3-4 minutes, stirring occasionally, until the vegetables begin to soften and release their juices. This step builds flavor—don’t skip it.

Add the minced garlic and cook for another 30 seconds, stirring constantly. You’ll smell the aroma fill your kitchen—that’s when you know it’s ready. Immediately add the 1 teaspoon dried thyme and torn bay leaves, stirring to combine. This quick cooking prevents the garlic from burning, which would make the soup bitter.

Add the rinsed 1.5 cups dry split peas to the Instant Pot. Pour in the 4 cups water, then add the 1 whole ham hock. Sprinkle with the 1.5 teaspoons salt and 0.5 teaspoon cracked black peppercorns. Stir everything together gently to combine all the ingredients.

Secure the lid on your Instant Pot and set the valve to “Sealing.” Cook on high pressure for 30 minutes. This is where the magic happens—the peas soften while the ham hock infuses the broth with its rich, smoky flavor. Don’t be tempted to peek or release the pressure early; that’s when the soup develops its full depth of flavor.

Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure. Remove the lid carefully—you’ll notice the aroma is even more intense now. Use tongs to carefully remove the ham hock from the pot and place it on a cutting board. You can shred the meat later for serving.

Stir in the 1 tablespoon apple cider vinegar. This brightens the soup and cuts through the richness of the ham. Taste the soup and adjust the seasoning if needed—you might want to add more salt or pepper to your preference. The soup should be rich but not overly salty.

Turn the Instant Pot to “Sauté” mode again and add the 2 tablespoons butter. Stir until melted and fully incorporated into the soup. This step adds a lovely richness and helps create a velvety texture. The butter should blend smoothly—if it looks separated, give it another minute or two of stirring.

Ladle the soup into bowls and garnish each serving with about 1 tablespoon of the chopped 0.25 cup fresh parsley. The parsley adds a fresh contrast to the hearty soup. Serve immediately with crusty bread to soak up every last drop of that flavorful broth. This soup keeps well in the refrigerator for up to 5 days, and the flavors actually improve as it sits!

Common mistakes when making perfect results

Skipping the Sauté

One of the biggest mistakes is skipping the sauté step entirely. Those 3-4 minutes of cooking the onions, carrots, and celery are crucial—they develop the foundation of flavor that transforms this from a basic soup to something truly special.

I’ve seen people rush this step or even skip it completely, and the result is a soup that tastes flat and lacks depth. The caramelization that happens during sautéing is what builds that rich, savory base.

If you’re short on time, at least cook the vegetables until they’re just softened—don’t let them stay raw. 🥕

Incorrect Pressure Time

Underestimating the 30-minute high-pressure cook time is another common error. Split peas need that full time to soften properly, and anything less will leave them tough and unappetizing.

I’ve seen people cut the time to 20 minutes or even 15 minutes, thinking they’re saving time, but the peas just don’t break down enough. The ham hock also needs that full time to render its flavor into the broth.

If you’re worried about overcooking, trust the process—the Instant Pot handles it perfectly. ⏱️

Ignoring Natural Release

Releasing the pressure immediately after cooking is a rookie mistake. The 10-minute natural release is what allows the peas to finish absorbing the liquid and the ham hock to fully tenderize. I’ve seen people quick-release the pressure right away, and the soup ends up watery and less flavorful.

That natural release time is non-negotiable for the best texture and depth of flavor. If you’re in a hurry, let it release naturally for at least 5 minutes—you’ll notice the difference. 💨

Overfilling the Pot

Filling the Instant Pot beyond its ⅔ capacity can lead to clogged valves or even a burned pot. I’ve seen people add all 4 cups of water plus the split peas and vegetables, only to have the valve get stuck. The Instant Pot needs room to build pressure safely.

If your pot is full, reduce the liquid slightly or cook in batches. A good rule of thumb is to leave at least 1 inch of headspace between the ingredients and the top of the pot. This keeps everything running smoothly and prevents any mishaps. ⚠️

Not Removing the Ham Hock

Leaving the ham hock in the soup after cooking can make it too rich or even slightly greasy. Once the cooking is done, always remove the ham hock and shred the meat separately. This gives you control over the texture and richness of each serving.

I’ve seen people forget this step, and the soup ends up with large chunks of meat that don’t dissolve properly. Shred the meat and stir it back in at the end for the best consistency. The broth will still be flavorful—you’re just avoiding a greasy mess. 🥓

Skipping the Vinegar

The 1 tablespoon of apple cider vinegar might seem like an afterthought, but it’s what balances the richness of the ham and brightens the entire soup. I’ve seen people skip it, and the soup ends up feeling heavy or one-dimensional.

That tangy note is what makes this recipe shine. If you’re worried about the flavor being too sharp, start with half the amount and adjust to taste. Trust me, your soup will thank you. 🍎

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