75 min
Instant Pot Pork Carnitas
Citrus, cumin and oregano turn pork shoulder into shreddable carnitas, then a fast broil creates the crisp edges pressure cooking cannot.
Photo: Cnrowley / Wikimedia Commons · CC BY-SA 4.0
Instant Pot Family Dinners
Instant Pot Québec-Style Yellow Split Pea Soup with Ham
Yellow split peas, smoky ham, carrots and savory herbs pressure-cook into a thick, comforting soup with no overnight soaking.
Directions
Soften the vegetables
Select Sauté on a 6-quart electric pressure cooker. Add the oil, onion, carrots and celery; cook for 5 minutes, stirring often, until the onion softens. Add the garlic, savory, marjoram and pepper and cook for 30 seconds. Cancel Sauté.
Deglaze completely
Pour in 1 cup broth and scrape the base with a wooden spoon until no browned bits remain. This clean, thin-liquid layer helps prevent a burn warning.
Layer the soup
Add the remaining 5 cups broth and the water. Stir in the rinsed split peas and bay leaf, then nestle the ham hock into the liquid. Do not add the diced ham yet. The contents must stay below the half-full line because split peas expand and foam; do not double this recipe in a 6-quart pot.
Pressure cook and release naturally
Lock the lid and cook on High Pressure for 15 minutes. Allow about 15 minutes for the pot to pressurize, then let pressure release naturally for at least 15 minutes. If the valve is still raised, use a controlled release in short pulses only when the vent is quiet; stop immediately if foamy liquid sputters. Never force the lid, and wait for the float valve to drop.
Shred the ham
Open the lid away from your face. Transfer the ham hock to a board, discard the skin, bone and excess fat, and shred the meat. Remove the bay leaf. Stir the soup vigorously for 30 seconds to make it creamy while leaving visible peas and carrots.
Finish and season
Select Sauté. Return the shredded meat and add the diced cooked ham. Simmer for 3 to 5 minutes, stirring, until the ham is steaming hot and the soup reaches 165°F. Turn off the cooker, stir in the vinegar and taste before adding the salt. Ladle into bowls and finish with parsley and black pepper.
Why this works
Why it worksYellow split peas break down under pressure without soaking, naturally thickening the soup while the diced vegetables remain recognizable.
Why it worksSeven cups of thin liquid sit against a fully deglazed base, supplying dependable steam before the foamy legumes begin to expand.
Why it worksA long natural release keeps starchy foam away from the valve, while vinegar added at the end brightens the smoky pork without slowing pea softening.
Useful kitchen gear
Tools that make this easier.
Compare the function and specifications first; skip anything your kitchen already handles well.
Paid links: As an Amazon Associate I earn from qualifying purchases. You pay no additional cost.
Compare on Amazon6-quart electric pressure cookerThe liquid, half-full limit, pressurizing allowance and natural release are written for this common family size.See current options →
Compare on AmazonFine-mesh colanderFine mesh contains small split peas while you rinse away dust and sort out any debris before pressure cooking.See current options →
Compare on AmazonGlass meal-prep containersShallow lidded containers help the thick soup cool promptly and make portioned refrigerator or freezer storage practical.See current options →
Swaps & notes
Easy swaps
- Replace the ham hock and diced ham with one smoked turkey leg; remove its skin and bones after cooking and verify the meat reaches 165°F.
- For a meatless soup, omit both hams, use vegetable broth and add 1 teaspoon smoked paprika with the dried herbs; season more generously at the end.
- Green split peas work with the same liquid and timing, though the color and earthy flavor will differ from Québec-style yellow pea soup.
Cook notes
- Use dried split peas, not whole dried peas or lentils; their pressure times and finished texture differ.
- Ham and broth salinity varies, so add only the initial small amount of salt after pressure cooking and tasting.
- Keep the base mild for the family and offer hot sauce or crushed red pepper at the table.
- Written for a 6-quart electric pressure cooker. Follow the minimum-liquid, fill-limit and release instructions in your exact model manual.
- Beans and split peas can foam: stay below the half-full line and use the full natural release rather than an immediate quick release.
Storage
Cool in shallow containers within 2 hours and refrigerate for up to 4 days. The soup thickens substantially; reheat on the stove or with Sauté using 2 to 4 tablespoons water per portion, stirring until it reaches 165°F. Freeze airtight for up to 3 months and thaw overnight in the refrigerator.
Questions
Do yellow split peas need to be soaked first?
No. Sort and rinse them well, then use them dry. Soaking changes the liquid balance and can make this pressure-cooker version thinner than intended.
Why is my pea soup too thick?
Split pea soup continues to thicken as it stands. Stir in warm water or unsalted broth 1/4 cup at a time until it is spoonable, then recheck seasoning.
Can I quick-release the pressure to save time?
Do not immediately quick-release split peas. Their starch can foam through the valve. Give the pot at least 15 minutes of natural release and use short controlled pulses only if the vent remains quiet and your model manual permits it.
Cook next
More recipes you’ll like
75 min
35 min
Instant Pot Honey-Garlic Pork Tenderloin
Quick-seared pork tenderloin cooks to juicy slices while honey, garlic and soy become a glossy sauce only after the pressure cycle.
35 min
Instant Pot Lasagna Soup
Italian sausage, broken lasagna noodles and tomato broth deliver the comfort of lasagna with a ricotta-mozzarella finish and one pot to wash.
35 min
Instant Pot Sausage and Peppers Pasta
Mild Italian sausage, penne, tomato sauce and sweet roasted peppers make a one-pot pasta built for nights when cleanup matters.
Instant Pot Québec-Style Yellow Split Pea Soup with Ham
Screen stays awake when supported.
1. Soften the vegetablesSelect Sauté on a 6-quart electric pressure cooker. Add the oil, onion, carrots and celery; cook for 5 minutes, stirring often, until the onion softens. Add the garlic, savory, marjoram and pepper and cook for 30 seconds. Cancel Sauté.
2. Deglaze completelyPour in 1 cup broth and scrape the base with a wooden spoon until no browned bits remain. This clean, thin-liquid layer helps prevent a burn warning.
3. Layer the soupAdd the remaining 5 cups broth and the water. Stir in the rinsed split peas and bay leaf, then nestle the ham hock into the liquid. Do not add the diced ham yet. The contents must stay below the half-full line because split peas expand and foam; do not double this recipe in a 6-quart pot.
4. Pressure cook and release naturallyLock the lid and cook on High Pressure for 15 minutes. Allow about 15 minutes for the pot to pressurize, then let pressure release naturally for at least 15 minutes. If the valve is still raised, use a controlled release in short pulses only when the vent is quiet; stop immediately if foamy liquid sputters. Never force the lid, and wait for the float valve to drop.
5. Shred the hamOpen the lid away from your face. Transfer the ham hock to a board, discard the skin, bone and excess fat, and shred the meat. Remove the bay leaf. Stir the soup vigorously for 30 seconds to make it creamy while leaving visible peas and carrots.
6. Finish and seasonSelect Sauté. Return the shredded meat and add the diced cooked ham. Simmer for 3 to 5 minutes, stirring, until the ham is steaming hot and the soup reaches 165°F. Turn off the cooker, stir in the vinegar and taste before adding the salt. Ladle into bowls and finish with parsley and black pepper.