Summary:
Pressure cookers are your friend when it comes to making anything soft and tender, like soups and stews. This split pea soup is thick and creamy, with texture akin to potato soup, and is a convenient dump-and-go recipe. The green peas, onions, and celery are easily broken down by pressure cooking, adding to the soup's viscosity. Vegetarians and vegans can enjoy this soup as-is; meat lovers can add ham or bacon.
Instant Pot Split Pea Soup
Prep: 10 minutes
Cook: 15 minutes
Natural Release: 15 minutes
Yield: 10 servings
INGREDIENTS
- 1 pound
split green peas , rinsed (Note 1) - 7 cups water or broth (Note 2)
- 1.5 cups diced onions (1/2 onion; Note 3)
- 1 cup diced carrots (3 carrots)
- 1 cup diced celery (3 stalks)
- 3 cloves garlic, minced
- 3
bay leaves - 1 teaspoon
smoked paprika (Note 4) - 1 teaspoon table salt
- 1/2 teaspoon ground black pepper
- optional meat or potatoes (Notes 5-6)
INSTRUCTIONS
- Add Ingredients: Add all ingredients to
pressure cooker pot (Note 7), and briefly stir together. - Pressure Cook: Secure and seal lid. Cook at high pressure for 15 minutes, followed by 15 minute natural release (Note 8). Then turn pressure knob to venting position to release any remaining pressure.
NUTRITION
| Makes 10 Servings |
| Amount Per Serving (1 cup): |
| Calories 170 (3% from fat) | |
| Total Fat 1g | 1% |
| Saturated Fat 0g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 260mg | 11% |
| Net Carb 17.5g | |
| Total Carb 30g | 10% |
| Dietary Fiber 12.5g | 51% |
| Sugars 5g | |
| Protein 11g |
PHOTOS
Great recipe AND I was not forced to scroll through a bunch of life stories just to get the recipe! Thank You!
I make many soups and split pea is my favorite soup, but I never made it because I feared putting all that effort into a recipe and then be disappointed. I saw your recipe this week & decided to give it a try because it sounded so easy. It is easy and awesome! Love the smoked paprika – gives the perfect flavor. I used chicken broth and added two diced Yukon gold potatoes, with an extra cup of liquid. I am so happy with the soup and will be a regular part of my rotation. THANK YOU!!!
Made this tonight and it’s fantastic. Added 2 large potatoes cubed and 1 cup extra liquid and was perfect. Smaller pieces of potato mushed but the bigger cubes stayed whole. Perfect dinner with some sourdough bread for dunking. Thanks for this great recipe!!!
I have made this many times and it’s wonderful. Flavorful, easy and satisfying!
This was the very first thing I made in my Instant pot. It is a great first thing to make. I’ve had pressure cookers in the past, but I never had any luck. Thank you.
I just made two pots of this. One vegan and one with ham. I love my vegan pot. I used some ham juice from a ham that I baked yesterday for some of the water in the second pot, then added some leftover diced ham after the pressure was released. My husband said that it was the best I’ve ever made. Thanks!!
I made this with the ham bone & added the juice from the cooked ham. Everyone agreed it was fabulous. Instead of celery I used an apple, diced, and replaced the bay leaf with rosemary. I’ve made rosemary split pea many times the old fashioned way. Usually is a whole day event as everything simmers, and then you purée your split peas to get the right consistency. Making it this time it was ready to eat in 1 1/2 hours, with no extra work. Easy, fast and delicious. I will never go back to the old way.
OK! So been making this on request at least once a month for the past 5 – 6 months. My family loves it! I’ve finally finished tweaking it to suit my families tastes. My final version of your soup is: +1 tsp Cumin, +5 tsp Liquid Smoke, +1 extra bay leaf, +1 pound of potatoes, +1 extra cup of water. Then once it’s served into bowls add a little Chipotle Tobasco sauce to taste for some heat and a small bit of either Greek Yogurt or Sour Cream on top. Absolute perfection in a bowl! You don’t even miss the fact that there is absolutely no meat at all. Leftovers when there is any rarely last long.
There was a little too much liquid and I only used 6 cups because that filled mine to the full mark in my smaller Instant Mini duo. Besides that it had good flavor. I used broth. I also sauteed the carrots and onions while I chopped the garlic to give it a head’s start so maybe that is why–they were too cooked to absorb liquid? Still though, seemed like a lot. Maybe I will add rice to the leftovers to help it.
I made this tonight with the 7 cups and it is way too runny. Would use 6 or less cups of water next time. Otherwise worked well.
If I wanted to put in diced potatoes, do I need to adjust the time for longer?
I think the 15-min pressure cooking time would be way too long for diced potatoes, which would turn to mush by the end (unless that’s what you’re looking for). You’d be better off adding the diced potatoes after pressure cooking, using the saute mode until they’re tender.
Do larger potatoes, cut them in half, then at the end take them out with tongs and cut them and toss them back in.
Loved this recipe. We’ve made it 3 times now, and each time a bit different depending on what I have in the house. We love it every time. This last time I mistakenly grabbed green lentils instead of green split peas. I only increased the water (based on a quick search of a lentil soup recipe). Thanks for a family winner!!!
Just made this in my Pampered Chef quick cooker and it turned out amazing! Great recipe! I used the soup/stock setting and cooked for 15 minutes on high pressure. Fabulous use of our leftover Christmas ham bone!
I love the Quick Cooker. I adapt any IP recipes for it. This is next!
AMAZING!!! Followed the recipe 100%. I did put it all together, turned on the Instantpot and left to run errands. So by the time I got back it was done, had naturally released the steam and was warming for almost an hour. Not thick at all, flavor is beyond delicious. I would highly recommend using a ham bone to get the Smokey flavor. This will become a family favorite!!!
I made this recipe adding ham at the beginning and it turned out great. Good flavor. I think I may add a diced potato next time but will definitely make this soup again!
I have made this hearty soup several times. So quick and easy, but the flavors combine beautifully. The smoked paprika really adds depth. It’s very satisfying, and I would count this as one of my comfort foods. Great recipe!
Fantastic and delicious and so so easy!!
Thank you
So easy and really delicious 😊
I have made this several times. I usually chop up the veggies the day before. I use 6 1/2 cups of water and let it simmer for most of the day, especially when it’s cold outside! The house smells wonderful and warm and cozy! I get a loaf of French bread for dipping. The family loves it!
Really loved this soup. I followed the recipe with the two potatos + 1 cup additional liquid – i used an immersion blender after to really blend in all the potato pieces. It was still a bit thin for my liking but the flavor was very good. The leftovers were nice and thick after being in the fridge overnight, which was much closer to how I like my pea soup. I’ll definitely make this one again, but probably decrease the liquid. Even my partner who eats meat loved this soup.
Made the soup as stated but with what I had on hand, reg. Paprika, one carton of vegetable broth (4 cups), 2.5 cups of water, an add’l 1/2 tsp of salt, a cup of cubed ham and last night’s ham bone. Truly Scrumptious! Delicioso!. The flavor is outstanding!
I have made this recipe a couple of times. Fabulous flavour! My one observation is that the peas don’t seem to be as soft as they could be. Could I soak them first? How long would you recommend?
We live at 8,000 ft. in the Rockies. Adjusted the cooking time accordingly. Soup came out beyond favulous!
Thank you. This will be our gold standard for this soup going forward.
I don’t like peas, but I LOVE this soup!
Fantastic!
Fantastic and so quick!