Oh my goodness, if you think split pea soup has to simmer on the stove for five hours just to get that deep, wonderful smoky flavor, I have news for you—you can ditch that old pot! Seriously, this **Instant Pot Split Pea Soup with Smoked Turkey** is what comfort food dreams are made of, and it happens ridiculously fast. When the weather turns chilly, there’s nothing better than walking into the kitchen and smelling that smokiness coating everything, but I don’t always have all afternoon. This pressure cooker magic pulls all the flavor out of that smoked turkey leg in under an hour total. It’s so easy, I almost feel guilty calling it a recipe—it’s just perfect soup waiting to happen. I even sneak in a nice, cozy link to my traditional version if you ever have more time, but trust me, this Instant Pot method is absolutely the best way to go right now.
Why This Instant Pot Split Pea Soup with Smoked Turkey is a Weeknight Hero
Honestly, this recipe is a game-changer for busy weeknights. Where simmering used to take forever, the Instant Pot busts out flavor fast. Cleanup? Don’t even get me started—it’s basically just one pot!
- It’s seriously fast! Total time is under an hour.
- The pressure cooker locks in that incredible smoky depth.
- Cleanup is a breeze; you’ll be done before you know it.
I really think this is the best comforting soup out there when you need speed without sacrificing taste. I even wrote down a few notes on how to turn this into other hearty savory soup Instant Pot variations!
Achieving Deep Smoky Flavor Fast
The heat and pressure inside the pot convince that smoked turkey—whether it’s a bone-in hock or just leftover shredded meat—to give up all its smoky, unctuous goodness right into the peas and broth. It’s like getting six hours of stovetop cooking in about 20 minutes under pressure. This is truly the **best Instant Pot split pea soup** method for speed, hands down.
Essential Ingredients for Instant Pot Split Pea Soup with Smoked Turkey
Okay, let’s talk about what you actually need to get this soup rolling. It’s mostly pantry staples, which is why I love it! First things first: you absolutely must rinse those green split peas. Pick through them, too, just in case you find a weird little rock—oops! You’ll need your basics: onion, carrots, and celery—the Holy Trinity of soup flavor, chopped up nice and tidy. And garlic, because, well, garlic makes everything better!
The star, though, is the smoke. You can use a whole smoked turkey leg, a bone-in ham hock, or even just a cup of leftover shredded smoked turkey meat. That meat carries all the salty, savory punch we need. We start with just broth and pepper, remember, because that smoked turkey is already working overtime on the seasoning!
Ingredient Specifics and Substitutions
Here’s where you need to listen to me, because this makes or breaks the salt balance! Since most smoked meats are cured, they are salty. We use low-sodium chicken broth, or even just water if your turkey is super smoky, and we hold the added salt until the very end. Don’t go sprinkling salt in before you pressure cook. Trust me on this one!
Now, if you’re totally out of smoked turkey—maybe you’re making this on a whim—I’ve made this work by doubling the mirepoix and adding about a teaspoon of liquid smoke during the sautéing step. Remember, if you use liquid smoke, you’ll definitely need to add salt later, maybe even a couple of teaspoons. It’s not quite the same as the real deal, but it gives you that savory comfort! For more savory inspiration, check out my ideas on simpler salty soups!
Step-by-Step Instructions for Your Instant Pot Split Pea Soup with Smoked Turkey
Alright, let’s get cooking! This is where the Instant Pot really shines. You don’t have to watch a pot forever; you just tell it what to do and it gets after it. Following these steps exactly ensures you get that lovely, silky texture without any scary ‘Burn’ warnings popping up on you. If you want to learn more about speeding up soup, check out my tips on how to make split pea soup fast!
Sautéing Aromatics and Building the Base
First up, you’ve got to wake up those veggies! Set your Instant Pot to the Sauté function—medium heat is usually perfect. Toss in a tablespoon of olive oil. Once it shimmers a little, throw in your chopped onion, carrots, and celery. Let those cook down until they start getting soft, about five minutes. They should smell sweet and earthy. Then, toss in the minced garlic for just one minute until you can really smell it, but watch closely so it doesn’t turn bitter!
Quick Word of Warning: Before you hit cancel, take a wooden spoon and scrape the bottom of the inner pot really well. You want to lift up any tiny bits of cooked onion stuck there. If you leave them, the pot panics and gives you that dreaded ‘Burn’ alert later. Totally annoying!
Pressure Cooking the Instant Pot Split Pea Soup with Smoked Turkey
Once the sauté sequence is done, hit Cancel. Now we load it up! Add your beautifully rinsed split peas right on top of those veggies. Pour in your six cups of broth or water. Add the thyme, the bay leaf, and that peppercorn goodness. If you’re using a big smoked turkey piece, make sure it’s nestled down in there. If you’re only using shredded meat, just toss that in too. Pop the lid on tight and make darn sure that sealing ring is in place and the vent is set to Sealing. We need maximum pressure for this fantastic **Instant Pot split pea soup with smoked turkey**!
Select Manual/Pressure Cook on High and set the time for exactly 20 minutes. That’s it. Go fold laundry or sip some coffee. You’ll hear that familiar hiss, and then your timer starts!
Releasing Pressure and Achieving Creamy Texture
When that twenty minutes is up, you must let it stay put for a full 15-minute Natural Pressure Release (NPR). Don’t rush it! After the 15 minutes pass, you can carefully switch the valve to Venting for any remaining steam. Open it up cautiously—steam burns are real!
Now, delicately remove the bay leaf and any big bones or hocks you used for flavor. Shred all that lovely, tender meat right off those bones and toss the meat back into the pot. Stir everything up. If you like that ultra-smooth texture, this is where you grab your immersion blender and give it just a few quick pulses—don’t turn it into baby food! Or, you can just smash some of the peas against the side of the pot with a sturdy spoon. See? That’s how you nail the texture every single time in this excellent **Instant Pot split pea soup recipe**.
Tips for the Thickest Split Pea Soup with Smoked Turkey
If you’ve followed the 20-minute cook time and you peek inside and think, “Hmm, this looks a little too soupy for my liking,” don’t panic! This is super common, especially if your dried peas were newer or you used slightly less broth. That’s why we have one final, easy trick up our sleeve for achieving those coveted thick split pea soup tips.
Right after you pull out the turkey bones and shred the meat back in, switch your Instant Pot over to the Sauté function again, but set it on Low. Leave the lid off! Let this simmer away happily for maybe five to ten minutes, stirring it every minute or so. Those peas are still cooking and breaking down while the excess liquid evaporates. You’ll see it transform into that perfect, hearty consistency.
Here’s an expert little secret I learned from my very strict aunt: the age of your peas matters for liquid ratios! If your peas have been in the pantry for years, they might need a splash more water than the standard 6 cups. If they seem too thick right after the pressure release, just stir in half a cup of hot water at a time while it simmers. This soup is so forgiving, honestly! For other creamy ideas, you might like how I thicken up my favorite potato soup!
Serving Suggestions for Your Savory Hearty Soup Instant Pot
Now that you have this deep, smoky, perfect pot of soup ready to go, you need something nice to dunk in it, right? This is truly a savory hearty soup Instant Pot meal all on its own, packed with protein and flavor. For me, the best partner is something crusty that can soak up every last drop of that rich broth.
You absolutely must have crusty bread. I always make a batch of my quick French bread when I know this soup is happening because it bakes while the soup is keeping warm. If you want something lighter, a simple green salad tossed with a sharp vinaigrette cuts right through the smoky richness beautifully. A sprinkle of fresh parsley right on top of the soup bowls before serving also adds a nice pop of color!
Storage and Reheating Your Instant Pot Split Pea Soup with Smoked Turkey
Listen, I always make way too much of this, because frankly, it tastes even better the next day! Once the soup has cooled down a bit, you want to get it into an airtight container. It keeps beautifully in the fridge for four to five days, which is great for lunches. Just know that when this Instant Pot split pea soup with smoked turkey chills, it gets seriously chunky—that’s those lovely peas doing their work! It thickens up like a pudding, almost.
When you reheat it, I prefer the stovetop. Put it in a regular pot and warm it gently over medium-low heat, stirring often. You’ll probably need to splash in a little extra broth or even just water to loosen it back up to the perfect spoonable consistency. If you’re in a total rush, the microwave works just fine in bursts, too. For more great meal prep ideas, check out my tips for storing leftovers from my old-fashioned vegetable beef soup!
Frequently Asked Questions About Instant Pot Split Pea Soup with Smoked Turkey
I get so many questions about this recipe because everyone wants theirs to be the *perfect* smoky soup! I’ve gathered the most common ones here so you can nail it on your first try. It’s amazing how versatile this meal is; people are always asking me for variations on the smoking element!
Can I make this Instant Pot split pea soup recipe vegan?
That’s a great question! Well, this specific recipe relies heavily on that smoked turkey for its core flavor, so a vegan version would need a totally different approach. If you want to skip the meat entirely, you should use a really robust vegetable broth and definitely add a teaspoon or two of high-quality liquid smoke during the sauté step to mimic that smokiness. You can find some great approaches if you look up a full vegan split pea soup alternative online, but for this recipe, the meat is essential for the flavor profile we created here.
How much salt should I add to the Instant Pot split pea soup with smoked turkey?
Please, please, please, listen to me on this one! Don’t put salt in before you pressure cook! That delicious smoked turkey, whether it’s a ham hock or leftover meat, is cured, and it’s already packed with sodium. We need to taste the soup *after* the 20 minutes of cooking time and *after* you’ve removed the bones and shredded the meat back in. Seriously, wait until the very end. You might find you don’t need any salt at all! If you do need a little boost, start with just a quarter teaspoon and stir it around before tasting again.
Estimated Nutritional Data for This Healthy Split Pea Soup Instant Pot
Now, I know you’re wondering about the nutritional breakdown, especially since we’re talking about a really filling meal here. I took a whirl at plugging everything in, and this soup is surprisingly good for you—lots of fiber and protein! Keep in mind these numbers are just estimates based on the standard ingredients I listed, but they give you a great idea of why this is such a satisfying and healthy meal recipe you can feel good about eating.
- Calories: About 350 per serving
- Protein: A whopping 25 grams!
- Fiber: A fantastic 18%
- Fat: Pretty low, around 7 grams total, with just 2 grams of saturated fat.
It’s hearty, it’s warming, and it’s packed with fiber to keep you full. That’s a nutritional win in my book for a cozy winter meal!
Share Your Experience Making This Instant Pot Split Pea Soup with Smoked Turkey
I seriously want to know what you think once you try this soup! Did you use a smoked turkey leg or a ham hock? Did you end up needing to add any extra salt to your final batch? Please drop a rating down below and let me know if this became your new go-to comfort food. And if you took a picture of your beautiful pot of **Instant Pot split pea soup with smoked turkey**, tag me—I love seeing my recipes out in the real world!
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Instant Pot Split Pea Soup with Smoked Turkey
- Total Time: 50 min
- Yield: 6 servings
- Diet: Low Fat
Description
Make hearty, flavorful split pea soup quickly using your Instant Pot and smoked turkey for a deep, smoky taste.
Ingredients
- 1 pound green split peas, rinsed and picked over
- 6 cups chicken broth or water
- 1 pound smoked turkey (such as a ham hock, smoked turkey leg, or shredded leftover smoked turkey)
- 1 large yellow onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 tablespoon olive oil
- 1/2 teaspoon black pepper
- Salt to taste (use sparingly initially)
Instructions
- Set the Instant Pot to the Sauté function. Add olive oil. When hot, add the chopped onion, carrots, and celery. Cook until softened, about 5 minutes.
- Add the minced garlic and cook for 1 minute more until fragrant. Press Cancel.
- Add the rinsed split peas, chicken broth, smoked turkey piece (if using a bone-in piece), thyme, bay leaf, and pepper to the pot. If using only shredded meat, add it now.
- Secure the lid and set the vent to Sealing. Select Manual/Pressure Cook on High for 20 minutes.
- When the cooking cycle finishes, allow a Natural Pressure Release (NPR) for 15 minutes, then carefully move the valve to Venting to release any remaining pressure.
- Remove the bay leaf and the smoked turkey bone/hocks. Shred any meat from the bones and return the meat to the pot. Discard the bones.
- Stir the soup well. If you desire a creamier texture, use an immersion blender carefully for a few quick pulses, or mash some peas against the side of the pot with a spoon.
- Taste the soup and add salt if needed, considering the saltiness of the smoked turkey. Serve hot.
Notes
- If you prefer a thicker soup, remove the lid after the pressure release and set the Instant Pot to Sauté (Low). Let it simmer uncovered for 5 to 10 minutes, stirring occasionally, until it reaches your preferred consistency.
- For a richer flavor, use smoked ham hock instead of plain smoked turkey.
- If you do not have smoked turkey, use 1 teaspoon of liquid smoke added during the sauté step, but you will need to add more salt.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 6
- Sodium: 650
- Fat: 7
- Saturated Fat: 2
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 18
- Protein: 25
- Cholesterol: 35
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