This rich and creamy instant pot split pea soup takes less than 30 minutes to make. Made with dried split peas and a few pantry staples this is comfort food in winter. Serve it with salad and bread for a scrumptious meal.
There is nothing more comforting in winter or on a rainy day than a bowl of thick warm soup, especially it is nutritious, wholesome, and healthy. My father-in-law makes a wonderful split pea soup our kids enjoy very much. So, while they do not otherwise like lentils, beans, or legumes they do enjoy this soup.
Why make this soup?
- It is pure comfort food in winter.
- The recipe does not take long to make. In fact, if you make it in the instant pot or pressure cooker it needs only 25 minutes to pressure cook.
- Soaking the split peas while recommended is not absolutely required which means you don't have to plan this much ahead of time.
- The recipe is very simple and easy whith most of the ingredients being pantry staples.
- We are using a dab of butter and milk instead of cream so it is much healiter than most other soups.
Ingredients and substitutes
- Split Peas - What are split peas? The green split pea is the same as the green peas but processed differently. To make a split pea, the green pea is peeled and dried. You can also get yellow split peas and they would work just as well for this recipe.
- Onion - I love red onions because they are sweeter and work great for soups. And yet, they also add a bit of color. Today I have used white onions.
- Garlic - A little goes a long way. And if you prefer, you can also add 1 teaspoon garlic powder.
- Parmesan- Adds a nice nutty and sharp flavor to the soup. I highly recommend not omitting it. You can replace it with another mature cheese to make it vegetarian.
- Bay leaves - I think bay leaves add a nice flavor to the soup. You can add oregano instead.
- Thyme - Dried herbs go great when cooking in the slow cooker. I usually use dried thyme, yet feel free to also add fresh.
- Stock - Vegetable (chicken or beef) stock is perfectly fine. You can also add a cube of chicken stock with water.
Split pea soup - Instant pot
- Split peas - Sort and wash the split peas. Drain and set aside.
Pro tip - time permitting soak the split peas in warm water for 30 minutes to an hour. This softens the grains and makes a wonderfully creamy soup. - Instant Pot - Turn the instant pot on saute.
Pressure cooker - place the pressure cooker on medium heat.
- Add the olive oil and saute the garlic, ginger, and bay leaves for 30 seconds. Then add the celery and onions and saute until the onions are translucent.
- Season with salt and pepper. Add the chopped parsley and drained split peas followed by 5 cups of broth or stock - stir well.
Pressure cook
- Instant Pot - Turn the saute off. Close and lock the instant pot lid. Close the seal and set the instant pot on high for 25 minutes
- Stovetop pressure cooker - close the pressure cooker, add the whistle, and pressure cook for 25 to 30 mins.
- Natual release - When done turn off and let natural release for 10 minutes. Open the instant pot or pressure cooker.
Pro tip - it is best to use natural release otherwise the spray of the soup in the quick release can clog the instant pot valve which is difficult to clean. - Remove and discard the bay leaves. Using a hand blender, blend the soup to a smooth consistency.
Pro tip - don't forget to remove the bay leaves before blending because it does not blend well into the soup. And, the flavor of these is very strong.
- Add cornstarch to the milk and combine well before adding it to the soup. Let come to an almost boil.
Pro tip - The cornstarch will help thicken the soup but it will also prevent the milk from curdling in the soup. - Finally, add the Parmesan cheese. Taste and adjust seasoning. Serve garnished with more parmesan cheese.
Pro tip - if you don't like parmesan you can add another of your favorite cheese.
Tips for Success
- Soaking the split peas not just reduces cooking time but also gives a softer texture to the split peas.
- We use chicken broth but you can also use vegetable stock to make it a vegetarian soup.
- Similarly, I love adding a ham bone. I like using a few beef marrow bones.
- I use milk to keep this soup light and healthy. Of course, we often use half and half or cream (15% fat)
How long will this split pea soup keep?
This soup can stay in the fridge for 4 to 5 days. You can also freeze it in the freezer for up to a month.
Can I make this on a stovetop?
You can cook spit peas on a stovetop and it will take about 60 to 90 minutes. I think the best way to cook it quickly is in the instant pot (25 mins) or slowly in a slow cooker (6 to 8 hours).
Is this a vegetarian or non-vegetarian pea soup
This is vegetarian but to make this with ham, just add a ham bone along with the split peas and continue to pressure cook.
How to get rid of gas from split pea soup?
If you've ever had issues with stomach pain when eating dried beans, or lentils, then soaking them before you cook may prove very helpful. Dried beans and lentils including split peas contain complex sugars that our human body finds hard to digest. The gas produced when absorbing them can cause bloating and flatulence. Soaking helps release some of these sugars into the water, which is why soaking, re-washing, and draining do help very much.
What side dish do you serve along with this soup?
For our family, a side salad or sauteed veggies with some homemade fresh bread on the side makes a complete meal. Try
garlic sesame asparagus, parmesan asparagus, or sesame green beans. Some cheesy baked eggplant slices, lemon rosemary potatoes, or roasted dill potatoes
Instant Pot Split Pea Soup
Print Pin Rate Share by Email Share on FB Save GrowCalories: 226kcal
Adjust Servings Here: 10 servings
Description
This rich and creamy instant pot split pea soup takes less than 30 minutes to make. Made with dried split peas and a few pantry staples this is comfort food in winter. Serve it with salad and bread for a scrumptious meal.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 1 lb (450 g) Split peas (green )
- 2 tablespoon Olive oil
- 2 Bay leaves
- ½ inch (1 cm) Ginger (grated)
- 1 clove Garlic ( minced )
- ½ cup Celery (chopped finely)
- ½ cup Onions (chopped finely)
- 1 teaspoon Salt
- ½ tsp Pepper
- ¼ cup Parsley (finely chopped)
- 4 cups (1 l) Broth (or stock)
- 1 cup (240 ml) Milk
- 1 tsp Cornstarch
- ½ cup (50 g) Parmesan Cheese (grated)
Instructions
- Split peas - Sort and wash the split peas. Drain and set aside. Pro tip - Time permitting, soak the split peas in warm water for 30 minutes to an hour. This softens the grains and makes a wonderfully creamy soup.1 lb Split peas
- Instant Pot - Turn the instant pot on saute. Pressure cooker - Place the " data-eafl-id="92111" data-eafl-parsed="1" class="eafl-link eafl-link-text eafl-link-direct" target="_blank" rel="nofollow noopener noreferrer">pressure cooker on medium heat.
- Add the olive oil and saute the garlic, ginger, and bay leaves for 30 seconds. Then, add the celery and onions and saute until the onions are translucent.2 tablespoon Olive oil, 2 Bay leaves, ½ inch Ginger, 1 clove Garlic, ½ cup Celery, ½ cup Onions
- Season with salt and pepper. Add the chopped parsley and drained split peas followed by 5 cups of broth or stock - stir well.1 teaspoon Salt, ½ tsp Pepper, ¼ cup Parsley, 4 cups Broth
- Pressure cookInstant Pot - Turn the saute off. Close and lock the instant pot lid. Close the seal and set the instant pot on high for 25 minutes.Stovetop pressure cooker - Close the pressure cooker, add the whistle, and pressure cook for 25 to 30 mins.
- Natural release - When done, turn off and let natural release for 10 minutes. Open the instant pot or pressure cooker.Pro tip - It is best to use natural release. Otherwise, the spray of the soup in the quick release can clog the instant pot valve, which is difficult to clean.
- Remove and discard the bay leaves. Using a hand blender, blend the soup to a smooth consistency.Pro tip - Don't forget to remove the bay leaves before blending because it does not blend well into the soup. And, the flavor of these is very strong.
- Add cornstarch to the milk and combine well before adding it to the soup. Let come to an almost boil. Pro tip - The cornstarch will help thicken the soup but it will also prevent the milk from curdling in the soup.1 cup Milk, 1 tsp Cornstarch
- Finally, add the Parmesan cheese. Taste and adjust seasoning. Serve garnished with more parmesan cheese.Pro tip - If you don't like parmesan you can use another one of your favorite cheese.½ cup Parmesan Cheese
Recipe Notes & Tips
- Soaking the split peas not just reduces cooking time but also gives a softer texture to the split peas.
- We use chicken broth but you can also use vegetable stock to make it a vegetarian soup.
- Similarly, I love adding a ham bone. I like using a few beef marrow bones.
- I use milk to keep this soup light and healthy. Of course, we often use half and half or cream (15% fat)
Nutrition Information
Calories: 226- kcalCarbohydrates: 34- gProtein: 14- gFat: 4- gSaturated Fat: 1- gCholesterol: 5- mgSodium: 877- mgPotassium: 576- mgFiber: 12- gSugar: 6- gVitamin A: 550- IUVitamin C: 4.5- mgCalcium: 216- mgIron: 4.6- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Danielle Wolter
have a leftover ham bone in the freezer that is just screaming for me to make split pea soup. It's so awesome how easy it is in the instant pot!
Veena Azmanov
Yes, just add a ham bone and you will have a ham split pea soup.