Instant Pot Split Pea Soup Recipe
With its simplicity, speed, and deliciousness, Instant Pot split pea soup is the ultimate solution for busy days. Take control of your dinner routine and enjoy the warm comfort of a bowl of creamy soup. Your taste buds and your busy schedule will thank you!
There is nothing more comforting in winter or on a rainy day than a bowl of thick, warm soup. Especially if it is nutritious, wholesome, and healthy. My father-in-law makes a wonderful split pea soup that 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?
- Because Instant Pot split pea soup is delicious and comforting and saves you precious time on busy weeknights, with this game-changing recipe, you’ll be able to enjoy a hearty and satisfying meal without sacrificing flavor or nutrition. Say goodbye to tedious meal prep and hello to more relaxing evenings.
- The Instant Pot or pressure cooker is a true time-saving hero in the kitchen, and it’s no different when it comes to making split pea soup. With traditional stove-top methods, split peas can take hours to soften and cook through. But with pressure cooking, the cooking time is reduced significantly. In just a fraction of the time, you’ll have a rich and velvety soup that tastes like it’s been simmering for hours.
- Not only does the Instant Pot cut down on cooking time, but it also simplifies the entire process. No more hovering over the stove, constantly stirring and adjusting the heat. With the Instant Pot, it’s as simple as adding the ingredients, setting the timer, and letting the magic happen. The pressure-cooking function ensures the flavors meld perfectly, creating a soup that is both hearty and flavorful.
- Another advantage of using the Instant Pot for split pea soup is its versatility. You can easily customize the recipe to suit your taste preferences and dietary needs. Want to add some smoky flavor? Throw in a ham hock or some bacon. Prefer a vegetarian version? Just omit the meat and add more vegetables. The Instant Pot allows you to make adjustments on the fly, giving you the freedom to experiment and create a soup that is uniquely yours.
- And let’s remember the cleanup. The Instant Pot’s inner pot is non-stick and dishwasher safe, making cleanup a breeze. No more scrubbing stubborn soup residue off multiple pots and pans. With the Instant Pot, you can enjoy your dinner without worrying about the mess that awaits you afterward.
Ingredients and substitutes
- First and foremost, let’s talk about the star of the show: split peas. Traditionally, split green peas are used in this soup, but feel free to mix them with yellow split peas or a combination of both for a different flavor profile. If you prefer a milder taste, you can also use half split peas and half yellow lentils.
- Onion and celery are essential components that provide a hearty base for the soup. You can customize the flavor using different types of onions, like yellow, white, or red. If you’re not a fan of celery, you can substitute it with fennel or skip it altogether. For a sweeter touch, consider using sweet potatoes in place of carrots.
- To add depth and richness to your soup, you can include additional ingredients such as ham hocks, smoked bacon, or even smoked turkey. These will infuse the soup with a smoky flavor and add a meaty element. If you prefer a vegetarian or vegan version, you can omit the meat and use vegetable broth instead of chicken broth for a lighter taste.
- Speaking of broth, you have the option to use store-bought or homemade broth. Vegetable broth works perfectly fine if you’re looking for a meatless version. If you’re short on time, ready-made broth is a convenient option. However, if you have the time and desire, making your own broth from scratch will elevate the flavors of your soup to another level.
- 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.
- Lastly, remember herbs and spices. The classic combination of thyme and bay leaves gives the soup its signature taste, but you can experiment with different herbs and spices to suit your preferences.
Step-by-step: Instant pot Split pea soup
- 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 sauté the garlic, ginger, and bay leaves for 30 seconds. Then add the celery and onions and sauté 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.
- 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 they do 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 it 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 cheeses.
Tips for Success
- Use good-quality, fresh ingredients. The better the ingredients, the better your soup will taste.
- Use a rich, homemade broth if possible, as it will add more flavor depth than store-bought broth.
- Cook the onions and potatoes until they are tender and translucent to build a flavorful base for your soup. Don’t rush this step, as it forms the flavor foundation of your soup.
- To reduce garlic flavor, add it toward the end of the sautéing process to prevent it from burning, which can impart a bitter taste to the soup.
- Allow the soup to simmer gently; a vigorous boil can make the soup murky and might break down the vegetables too much.
- If you decide to blend the soup, allow it to cool slightly before blending to avoid splatters. Also, if you’re using a standard blender, blend the soup in batches, and not all at once, to prevent overflows.
- Season the soup gradually. It’s easier to add more salt later than it is to correct an overly salty soup.
- If the soup is too thick, you can add more broth or water to thin it out to your preferred consistency. If it’s too thin, let it simmer uncovered for a bit longer to reduce and thicken.
- Take advantage of the garnish. A fresh sprinkle of herbs can lift the soup and contrast the color.
- Serve the soup with crusty bread, a green salad, or some grated cheese on top for a rounded meal.
- When reheating the soup, do so over a low flame to prevent it from sticking to the bottom of the pot, and add a little water or broth if it has thickened too much in the refrigerator.
- If you plan to freeze the soup, cool it quickly and freeze it in individual portions for easy thawing and reheating later.
- Stovetop split pea soup or slow cooker split pea soup.
- Chicken Pot Pie Soup
- Cream of Broccoli Soup
- Homemade Green Pea Soup
- Cream of Mushroom Soup
- All 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.
If you prefer a thicker split pea soup, you can reduce the amount of liquid in the recipe by using less broth or water. On the other hand, if you find your soup too thick and prefer a thinner consistency, you can add more liquid to thin it out. Simply adjust the amount of broth or water to your liking until you achieve the desired thickness.
Absolutely! Split pea soup is a versatile dish, and you can easily make it vegetarian or vegan by omitting the meat-based ingredients. Instead of ham or sausage, add extra vegetables like carrots, celery, and potatoes to enhance the flavor. You can replace chicken broth with vegetable broth or water for a vegan version.
Using an Instant Pot significantly reduces the cooking time for split pea soup. Typically, it takes about 15 minutes for the Instant Pot to come to pressure, followed by a cook time of around 15-20 minutes. In total, you can expect your split pea soup to be ready in about 30-35 minutes, making it a time-saving option for a weeknight dinner.
Yes, split pea soup freezes very well, making it an excellent option for meal prepping or saving leftovers. Once the soup has cooled, transfer it to airtight containers or freezer bags and label them with the date. Frozen split pea soup can be stored for up to 3 months and easily thawed and reheated whenever you’re ready to enjoy it again.
Yes, you can definitely use dried split peas without the need for presoaking. One of the great advantages of using an Instant Pot is that it allows you to skip the presoaking step. Simply add the dried split peas directly to the pot along with the other ingredients, and they will cook up perfectly tender in no time.
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.
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
Video
Ingredients
- 1 lb (450 g) Split peas green
- 2 tbsp 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 tsp 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
Method
- 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 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 tbsp Olive oil, 2 Bay leaves, ½ inch Ginger, 1 clove Garlic, 1/2 cup Celery , 1/2 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 tsp 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
Notes
- Use good quality, fresh ingredients. The better the ingredients, the better your soup will taste.
- Use a rich, homemade broth if possible, as it will add more flavor depth than store-bought broth.
- Cook the onions and potatoes until they are tender and translucent to build a flavorful base for your soup. Don’t rush this step, as it forms the flavor foundation of your soup.
- To reduce the flavor of garlic, add the garlic towards the end of the sautéing process to prevent it from burning, which can impart a bitter taste to the soup.
- Allow the soup to simmer gently; a vigorous boil can make the soup murky and might break down the vegetables too much.
- If you decide to blend the soup, allow it to cool slightly before blending to avoid splatters. Also, if you’re using a standard blender, blend the soup in batches, and not all at once, to prevent overflows.
- Season the soup gradually. It’s easier to add more salt later than it is to correct an overly salty soup.
- If the soup is too thick, you can add more broth or water to thin it out to your preferred consistency. If it’s too thin, let it simmer uncovered for a bit longer to reduce and thicken.
- Take advantage of the garnish. A fresh sprinkle of herbs can lift the soup and contrast the color.
- Serve the soup with crusty bread, a green salad, or some grated cheese on top for a rounded meal.
- When reheating the soup, do so over a low flame to prevent it from sticking to the bottom of the pot, and add a little water or broth if it has thickened too much in the refrigerator.
- If you plan to freeze the soup, cool it quickly and freeze it in individual portions for easy thawing and reheating later.
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.