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.
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 you make vegan split pea soup, add smoked paprika or liquid smoke for that umami flavor. Or just leave it alone.:)
**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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