Instant Pot split pea soup is a true 5 minute set and forget recipe. You don’t have to soak split peas or sauté the veggies. Electric pressure cooker split pea soup is THE BEST because this magic appliance takes care of the flavours and basically your entire life.
There are 2 types of split pea soup: very thick one with high split peas content and thinner one with more liquid plus other vegetables. I grew up in Ukraine eating the second type my grandma used to make, and that’s the recipe I make in my Instant Pot now. It’s a matter of personal preference. I personally like to base a split pea soup on quality broth (for example, Instant Pot bone broth), with or without meat, and a hefty amount of potatoes (partially because I’m Ukrainian and because potatoes make soup heartier).
The day I made this split pea soup, I also cooked a bone broth. And since I already had a pot that has been “dirtied” plus a nice bonus at the bottom (keep reading), it seemed only appropriate to proceed making dinner. If you want to be healthy, save money and cook less, start cooking big pots of soup and stew.
Said I, a kid raised in poor country eating soups every day.
How to Make Instant Pot Split Pea Soup
Chop onion, carrots and potatoes; mince garlic. Extra veggies = extra nutrition.
After I made Instant Pot bone broth and stashed away ridiculous amount for later use, I was left with this goodness at the bottom that I just couldn’t throw out…
Basically pieces of meat and tissue from the bones (bones went to compost, obviously). So much goodness and health benefits!!!
IF you are making this soup without the bone broth (no problem), use some meat on the bone (optional and you can keep it vegetarian with good veggie broth), carton stock or water + bouillon cubes.
So, I threw chopped veggies and rinsed split peas on top. Spices. And added bone broth enough to fill up the pot.
Cooked on High for 20 minutes. That’s it! Now please tell me that you don’t have time to cook and I will (gently) smack your butt! Appropriate or not but I figured we are friends, so totally OK.
Instant Pot Split Pea Soup
Instant Pot Split Pea Soup is a true 5 minute set and forget recipe. You don’t have to soak peas or saute veggies. Electric pressure cooker split pea soup is THE BEST!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 7 (6 Qt.), 11 (8 Qt.) servings
6 Quart Instant Pot
- 1 medium onion, finely chopped
- 2 large carrots, diced
- 2 large garlic cloves, minced
- 2 cups green/yellow split peas, rinsed & drained
- 2 cups (2 large) potatoes, cubed
- 10 cups low sodium stock or bone broth
- 3 bay leaves
- 1 tsp salt
- Ground black pepper, to taste
- 1/3 cup parsley or dill, finely chopped
8 Quart Instant Pot
- 1 large onion, finely chopped
- 3 large carrots, diced
- 3 large garlic cloves, minced
- 3 cups green/yellow split peas, rinsed & drained
- 3 cups (3 large) potatoes, cubed
- 14 cups low sodium stock or bone broth
- 5 bay leaves
- 1 1/2 tsp salt
- Ground black pepper, to taste
- 1/2 cup parsley or dill, finely chopped
- In Instant Pot, add onion, carrots, garlic, split peas, potatoes, stock, bay leaves and pepper. Pot shouldn’t be more than 2/3 full.*
- Close the lid, set pressure vent to Sealing and press Pressure Cooking on High for 20 minutes. Display will say ON, Instant Pot will take about 30 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown from 20 minutes will begin.
- After display beeps and says OFF, soup is ready but Instant Pot needs to bring pressure down before you can open it, which will be indicated by a dropped down float valve. You can let it do it on its own which will take about 30 minutes – Natural Release. OR you can do Quick Release by turning pressure valve to Venting position, which takes 3-4 minutes. I recommend doing so outside to avoid the mess and smell.
- Open and serve hot. Split pea soup thickens even further within next few hours and even more the next day.
Store: Refrigerate in an airtight container or inner Instant Pot pot with a fitting glass lid for up to 5 days.
Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.
*If your inner pot doesn’t have 2/3 full marking, it is very important to fill the pot only 2/3 full when pressure cooking. Ignore the cups, L and near the edge Max ticks. Your pot always should be not more than 2/3 full when making soup (read more).
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