This Instant Pot split pea soup is a quicker way to turn dried split peas into a thick, creamy soup without hours of simmering on the stove. I cook the peas with onion, celery, garlic, ginger, and broth, then blend the soup and finish it with milk and Parmesan.
My father-in-law makes a wonderful split pea soup, and it has always been one of those soups my kids happily eat. Funny enough, they aren’t particularly fond of beans, lentils, or legumes, but split pea soup has never been a problem.
This Instant Pot version is my quicker way of making it. Instead of cooking the peas separately or watching a pot on the stove, everything cooks together in the pressure cooker. I finish it with milk and Parmesan because we like our split pea soup smooth and creamy.
Why you’ll love this soup
- No soaking required – rinse the dried split peas and they can go straight into the pressure cooker.
- One-pot recipe – sauté the aromatics, pressure cook the peas, then finish the soup in the same pot.
- Thick and creamy – the cooked split peas become naturally thick, with milk and Parmesan added at the end.
- Great for making ahead – split pea soup reheats well, and you can freeze it for later.
Ingredients and substitutes
- Green split peas – Use dried green split peas. Rinse them well before cooking. There is no need to soak them when making this soup in the Instant Pot.
- Onion, celery, garlic, and ginger – These make the flavor base of the soup. Sautéing them first gives the soup much better flavor than simply adding everything to the pot.
- Bay leaf – Adds flavor while the soup pressure cooks. Remember to remove it before blending.
- Broth – Vegetable or chicken broth both work. We still need to settle whether your correct amount is 4 or 5 cups before we update the recipe card.
- Milk – Added after pressure cooking for a creamier finish. Adding it afterward also means we’re not pressure cooking the dairy.
- Cornstarch – Helps thicken the finished soup. We should check whether this is actually necessary once we correct the pea-to-liquid ratio; split peas already thicken considerably on their own.
- Parmesan – Added at the end for flavor. It shouldn’t make the soup taste cheesy; it’s just part of the finish.
- Parsley – Adds a little freshness at the end.
Step-by-step: Instant pot Split pea soup
Sauté the vegetables
Set the Instant Pot to Sauté. Add the olive oil, followed by the onion, celery, garlic, and ginger. Cook for a few minutes until the onion begins to soften.
Add the split peas
Add the rinsed split peas, bay leaf, and broth. Season with salt and pepper and stir well, making sure nothing is stuck to the bottom of the pot.
Pressure cook
Close the lid and set the valve to sealing. Cook on High Pressure for 25 minutes, then allow the pressure to release naturally for 10 minutes before releasing any remaining pressure.
Finish the soup
Allow the pressure to release as directed, then open the lid and remove the bay leaf. Add the milk and Parmesan.
Blend
Use an immersion blender to blend the soup until smooth. Taste and adjust the seasoning. If the soup is too thick, add a little more broth or water until it reaches the consistency you like.
Storage & Make Ahead
- Let the soup cool completely and store it in an airtight container in the refrigerator for up to 4 days.
- Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- The soup will thicken as it sits, so add a little broth or water when reheating to adjust the consistency.
Video
Ingredients
- 450 g (1 lb) Dried green split peas rinsed well
- 2 tbsp Olive oil
- 1 lare Onion finely chopped
- 2 Celery stalks finely chopped
- 2 Garlic cloves minced
- 1 tsp Fresh ginger grated
- 1 Bay leaf
- 960 ml (4 cups) Vegetable or chicken broth
- 240 ml (1 cup) Whole milk
- 2 tbsp Cornstarch
- 25 g (¼ cup) Parmesan cheese grated
- Salt and black pepper to taste
- Fresh parsley for garnish
Method
- Sauté. Set the Instant Pot to Sauté and add the olive oil. Add the onion and celery and cook for 2 to 3 minutes. Add the garlic and ginger and cook for another 30 seconds.2 tbsp Olive oil, 1 lare Onion, 2 Celery stalks, 2 Garlic cloves, 1 tsp Fresh ginger
- Add the peas. Add the rinsed split peas, bay leaf, broth, salt, and pepper. Stir well and scrape the bottom of the pot to make sure nothing is stuck.450 g Dried green split peas, 1 Bay leaf, 960 ml Vegetable or chicken broth
- Pressure cook. Close the lid and set the valve to sealing. Cook on High Pressure for 25 minutes.
- Release. Allow the pressure to release naturally for 10 minutes, then carefully release any remaining pressure. Remove the bay leaf.
- Finish. Mix the cornstarch with the milk until smooth. Stir it into the soup along with the Parmesan.240 ml Whole milk, 2 tbsp Cornstarch, 25 g Parmesan cheese, Salt and black pepper
- Blend. Blend with an immersion blender until smooth, or leave some texture if you prefer. Taste and adjust the seasoning.
- Adjust and serve. The soup will thicken as it sits. Add a little broth or water if needed, then garnish with parsley and serve.Fresh parsley
Notes
- There is no need to soak the split peas; just rinse them well.
- The 25-minute pressure time is intentional for very soft split peas that blend into a creamy soup.
- Always add the milk and Parmesan after pressure cooking.
- Split pea soup thickens significantly as it cools. Add broth or water to loosen it when reheating.
- Store in the refrigerator for up to 4 days or freeze for up to 3 months.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Don’t soak the split peas. Just rinse them well before adding them to the Instant Pot.
- Sauté the aromatics first. A few minutes with the onion, celery, garlic, and ginger gives the soup much better flavor.
- Let the pressure release naturally for 10 minutes. Split peas can foam while cooking, so avoid releasing the pressure immediately.
- Add the milk and Parmesan after pressure cooking. There’s no reason to pressure cook the dairy.
- Adjust the consistency after blending. Split pea soup thickens considerably as it sits. If it becomes too thick, simply add a little broth or water when reheating.
Easy Soup recipes
Frequently asked questions
This soup can stay in the fridge for 4 to 5 days. You can also freeze it for up to a month.
No. Split peas do not need to be soaked. Rinse them well under cold water before adding them to the Instant Pot.
Split peas naturally thicken as they cook, and the soup will continue to thicken as it cools. Simply stir in a little broth or water until you reach the consistency you prefer.
Yes. If you prefer more texture, leave the soup as it is or blend only part of it with an immersion blender.
Yes. Let the soup cool completely, then freeze it in airtight containers for up to 3 months. Thaw overnight in the refrigerator and add a little broth or water when reheating if it has become too thick.
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
More soup recipes
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- Green Pea Soup Recipe
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
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!
Yes, just add a ham bone and you will have a ham split pea soup.
This looks so yummy , I love cooking with pulses, and the pressure cooker does make it so much easier. I started eating a lot of pulses when I was a student as they’re expensive, now I cook them for a lot of different reasons – better for the environment than eating meat all the time, and so tasty!
Thank you, Lizzie. Yes, these pulses are definitely easier than eating meat every day. Thanks
Perfect soup for this time of years and looks so creamy and comforting too.
Thank you, Amanda
We’ve been making instant pot split pea soup a lot this winter. It’s a great soup for chilly days!
Absolutely, Julia.
I made this tonight for dinner. This recipe is AMAZING!!! Wish I could share the picture I took. Everyone loved it. Thank you for sharing. Soup came out perfect.
Thank you so much, Mary. So happy to hear you enjoyed this recipe and that everyone loved it. Thank you for coming back to write this feedback. Have a lovely day.
It is so cold here. I could do with a bowl of this to warm me up. With bread of course.
Thanks, Dannii. Yes, it is perfect for cold weather.