Instant Pot Ham Shank and Split Pea Soup
There’s something especially comforting about a thick bowl of split pea soup filled with smoky ham, tender carrots, and celery. If you enjoy that smoky flavor, try my Instant Pot Split Pea and Ham Soup (Made With Bacon Ends), another version that gets its rich pork flavor from bacon ends.
Instant Pot Split Pea and Ham Soup (Made With Bacon Ends)
This Instant Pot Ham Shank and Split Pea Soup gets its deep, savory flavor from smoked ham shanks while the pressure cooker turns dried split peas creamy and tender without hours of stovetop simmering.
The ham shanks do double duty: they season the soup as it cooks and provide tender pieces of smoked pork to stir back into the finished soup. And don’t throw away those bones—you can freeze them to make homemade pork broth another day.
Why You’ll Love This Recipe
Smoked ham shanks add more than meat. As the shanks pressure cook, they release smoky pork flavor and gelatin into the broth while becoming tender enough to easily pull from the bones.
No soaking required. Split peas can go directly into the Instant Pot after sorting and rinsing.
The Instant Pot does the slow cooking quickly. Eighteen minutes at high pressure followed by a 15-minute natural release gives the peas time to soften and the ham shanks time to flavor the broth.
You control the final texture. Leave the soup rustic and chunky, stir it vigorously for a naturally creamy consistency, or give it a few pulses with an immersion blender.
Naturally dairy-free: The split peas create a thick, creamy texture without milk or cream. Although the soup firms up when refrigerated, it loosens again as it reheats.
Interested in more recipes made without milk, cream, or cheese? Browse my dairy-free recipes here.
Don’t Throw Away Those Ham Shank Bones
Once you’ve removed the meat from the cooked ham shanks, save the bones. Even after cooking in the soup, they can still contribute flavor and gelatin to a second batch of broth.
Let the bones cool, place them in a freezer-safe bag or container, label and date them, and freeze them until you’re ready to make homemade pork broth.
You can also save clean vegetable trimmings such as celery leaves, carrot ends, and onion trimmings separately to use when making the broth.
That homemade pork broth can become the base for soups, beans, greens, rice dishes, or a homemade pork ramen.
Instant Pot Ham Shank and Split Pea Soup
Smoky ham shanks, tender vegetables, and green split peas come together in the Instant Pot for a thick, hearty soup with rich pork flavor.
Pressure cooking makes this comforting classic easy enough to enjoy without hours of stovetop simmering.
Recipe Details
Yield: 6–8 servings
Prep Time: 15 minutes
Pressure Cook Time: 18 minutes
Natural Release: 15 minutes
Total Time: About 50 minutes
Ingredients
Vegetables and Aromatics
1 tablespoon butter or olive oil
1 medium yellow onion, diced
2 medium carrots, diced
2 celery ribs, diced
3 cloves garlic, minced
Soup
1 pound (16 ounces/2 cups) dry green split peas, sorted and rinsed
4 smoked ham shanks, thawed
6 cups low-sodium chicken broth
1 bay leaf
1 teaspoon dried thyme
½ teaspoon black pepper
½ teaspoon smoked paprika, optional
Salt, if needed after cooking
Need a substitution? View our kitchen swaps reference guide for smart, flavor-forward ingredient swaps — covering aromatics, pantry staples, dairy, proteins, and more.
Instructions
Sauté the Vegetables
Set the Instant Pot to Sauté. Add the butter or olive oil, followed by the onion, carrots, and celery.
Cook for 4–5 minutes, stirring occasionally, until the vegetables begin to soften and the onion turns translucent.
Add the garlic and cook for about 30 seconds, just until fragrant. Press Cancel.
Deglaze the Pot
Pour about ½ cup of the chicken broth into the Instant Pot. Use a wooden spoon to thoroughly scrape the bottom of the pot and loosen any browned bits left from sautéing the vegetables.
Pour in the remaining chicken broth.
Add the Split Peas and Ham Shanks
Add the rinsed split peas, bay leaf, thyme, black pepper, and smoked paprika. Stir to distribute the ingredients.
Nestle the four smoked ham shanks into the liquid, submerging them as much as possible. It’s okay if portions of the shanks remain above the liquid, as long as they are mostly submerged.
Pressure Cook
Secure the Instant Pot lid and set the steam-release valve to Sealing.
Select Pressure Cook/Manual and cook on High Pressure for 18 minutes.
Natural Release
When the cooking cycle finishes, leave the Instant Pot undisturbed for a 15-minute natural pressure release.
After 15 minutes, carefully release any remaining pressure. Wait until the pressure pin drops completely before opening the lid.
Remove and Shred the Ham
Using tongs, transfer the ham shanks to a cutting board or large plate. Remove and discard the bay leaf.
Allow the shanks to cool until they are comfortable to handle. Pull the meat away from the bones, removing the skin and excess fat. Chop or shred the ham into small pieces.
Save the bones rather than throwing them away. They can be frozen and used later to make a smoky homemade pork broth.
Homemade pork broth is especially good for ramen, like my Instant Pot Pork Ramen with Homemade Pork Broth, Baby Bok Choy, Carrots & Zucchini.
Adjust the Soup’s Texture
Stir the soup well. The softened split peas will naturally break down and create a thick, creamy consistency.
For an even creamier soup while still keeping some texture, use an immersion blender to pulse the soup several times rather than blending it completely smooth.
Return the shredded ham to the Instant Pot. If you prefer very small pieces of ham distributed throughout the soup, give it another one or two quick pulses with the immersion blender.
Season and Serve
Taste the soup before adding salt. Smoked ham shanks and chicken broth can contribute plenty of salt on their own, so additional salt may not be necessary.
If the soup is thicker than you prefer, stir in additional hot chicken broth a little at a time until it reaches your desired consistency.
Serve hot.
Serving Suggestions
Serve this thick and smoky split pea soup with The Cheesecake Factory brown bread, like I did here. The slightly sweet, hearty bread is a delicious match for the savory smoked ham and creamy split peas.
For the finishing touch, top each bowl with caramelized shallots. Their sweet, deeply browned flavor adds a nice contrast to the smoky soup while giving the finished bowl a little texture.
Instant Pot Creamy Leek and Potato Soup with Crispy Shallots
If you enjoy topping creamy soups with shallots, try my Instant Pot Creamy Leek and Potato Soup with Crispy Shallots next. That soup pairs silky potatoes and leeks with crispy shallots for another comforting Instant Pot soup.
Storage
Refrigerator
Cool leftover split pea soup promptly and transfer it to airtight containers. Refrigerate for 3–4 days.
Freezer
Once cooled, transfer the soup to freezer-safe containers, leaving room for expansion. Freeze for up to 3 months for best quality.
Thaw frozen soup overnight in the refrigerator before reheating.
Reheating
Split pea soup becomes considerably thicker after refrigeration. Reheat it gently on the stovetop over medium-low heat, stirring occasionally.
Add a splash of chicken broth or water as needed to loosen the soup and restore its creamy consistency.
Individual portions can also be reheated in the microwave, stirring periodically until heated through.
Frequently Asked Questions
Do I need to soak split peas before pressure cooking?
No. Unlike many whole dried beans, split peas do not need to be soaked before cooking. Sort through them for any debris, rinse thoroughly under cool water, and drain before adding them to the Instant Pot.
Can I use ham hocks instead of ham shanks?
Yes. Smoked ham hocks can be substituted, although they generally contain less meat than ham shanks. Depending on their size, you may need several hocks to provide the same amount of meat.
Why didn’t my split peas soften completely?
Older dried split peas can take longer to soften. Hard water can also slow the softening of dried legumes, as can acidic ingredients added early in cooking.
If the peas aren’t as tender as you’d like after pressure cooking, return the lid to the Instant Pot and cook them for several additional minutes at high pressure.
Can I use partially frozen ham shanks?
Yes, but allow additional pressure-cooking time. For partially frozen ham shanks, increase the pressure-cooking time to about 25 minutes, followed by a 15-minute natural release.
Why shouldn’t I add salt at the beginning?
Smoked ham shanks can release a substantial amount of salt as they cook, and chicken broth contributes additional sodium. Waiting until the soup is finished lets you taste it first and prevents accidentally oversalting the entire pot.
Why does split pea soup get so thick in the refrigerator?
Cooked split peas contain starch that continues to absorb liquid as the soup cools. The soup may become extremely thick after several hours in the refrigerator.
Simply stir in a little chicken broth or water while reheating until the soup returns to the consistency you prefer.
Can I freeze split pea soup?
Yes. Split pea soup freezes very well. Cool it completely, portion it into freezer-safe containers, and freeze for up to 3 months for best quality.
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