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–+ servings
Soup bowls with split pea soup.

Instant Pot Split Pea Soup

Author: Veena Azmanov
Prep Time: 10 minutes
Cook Time: 25 minutes
Soaking Time: 1 hour
Total Time: 35 minutes
Calories: 11
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.

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

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 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 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 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

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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