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
450g(1lb)Dried green split peasrinsed well
2tbspOlive oil
1lareOnionfinely chopped
2Celery stalksfinely chopped
2Garlic clovesminced
1tspFresh gingergrated
1Bay leaf
960ml(4cups)Vegetable or chicken broth
240ml(1cup)Whole milk
2tbspCornstarch
25g(¼cup)Parmesan cheesegrated
Salt and black pepperto taste
Fresh parsleyfor garnish
Instructions
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.
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
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