Instant Pot Split Pea Soup

A healthy and delicious bowl of plant-based split pea and vegetable soup – comfort food made simple in a pressure cooker!

Do you like split pea soup?

It seems that you either love it or hate it. I am in the love camp. Split pea soup can be made all sorts of ways, but my favorite method is fairly simple and straightforward. With an Instant Pot, this soup can be really really easy and fast, too. There isn’t much to it, but it is so incredibly delicious and satisfying.

That’s the neat part about split peas. They are fast and easy to cook. Zero soaking required. And split peas are super nutritious. And if you’re worried about protein, worry no further. One-half cup of cooked split peas provides 8 grams of protein and reportedly helps reduce cholesterol, lowers blood pressure, improves satiety, and increases muscle. (Health and Wellness Alerts).

You may already know this, but I think it’s important to note that you can get all of the essential amino acids to meet your protein needs by eating a variety of plant foods throughout the day. Despite some misinformation, this is a non-issue. In addition to being an incredible source for protein, peas are also a good source for zinc, phosphorus, magnesium, and phytates. They also contain non-heme iron, which is the safest form of iron for our bodies to consume and absorb. (Nutrition Facts).

Once you chop and sauté your mirepoix (the onion-celery-carrot medley in this and most soup recipes), add the remaining ingredients and start your Instant Pot. I recommend making your own vegetable broth and think my Umami Vegetable Broth is ideal in this recipe. It uses kitchen scraps like carrot peel, cut onion ends, and celery ends that normally get tossed in the trash. It’s super healthy, contains zero salt, and is practically free!

While your Instant Pot or pressure cooker is working its magic, you are free to do other stuff. Once the pressure naturally releases, take time to smell that incredible aroma and enjoy your steaming bowl of comfort. If you’re not singing kumbaya by now, I’m sure you will be when you savor your last spoonful of yum. And with your belly full, it may just be time for a nice little nap….

This soup’s consistency is perfect when eaten the first day. I think it’s just as good the next day, but you should know that split pea soup thickens up quite a bit in the refrigerator. If you prefer your soup thinner – similar to when it’s first made – simply stir in a little water or veggie broth. And like magic, your soup is perfect once again.

I hope you enjoy this Instant Pot Split Pea Soup as much as I do.  Please leave a comment and rate it below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, and Facebook!   I’m just starting out and would love to see your results.  Enjoy!!

Ingredients

• 1 onion, chopped (1½ cups)
• 3 stalks of celery, chopped (1 cup)
• 2-3 carrots, chopped (1½ cups)
• 1 Tbsp minced garlic
• 3 cups vegetable broth*
• 2 cups water or vegetable broth*
• 16 ounces split peas
• 2 bay leaves
• 1 Tbsp fresh thyme (or 1 tsp dried thyme)
• 1 tsp Herbes de Provence
• Salt and pepper to taste (optional)

Instructions

1. Using sauté function in an Instant Pot, sauté the vegetables for 3-5 minutes.
2. Add garlic and stir until fragrant, another 1-2 minutes. 

1. Rinse the split peas gently in clean water.
2. Add the rinsed split peas, vegetable broth, water or broth, bay leaves, and herbs.
3. Attach and lock the lid with the sealing knob to sealing.
4. Cook on High Pressure for 10 minutes; and allow to naturally release pressure (about 15-20 minutes).

1. Remove the lid and stir gently. The soup should be nice and thick.
2. Adjust the seasoning, if needed and add salt and pepper, if desired.
3. Ladle the soup into a bowl and serve with bread or grilled cheese sandwich.

Notes

• Any multi-function pressure cooker will work great for this.  I use an Instant Pot because that is what I have.
• If you do not have a pressure cooker, sauté vegetables for 3-5 minutes, add in remaining ingredients and cook until peas are fully cooked, about 30 minutes more.
• * I recommend making your own vegetable broth using my Umami Vegetable Broth recipe that uses kitchen scraps like carrot peel, cut onion ends, and celery ends that normally get tossed in the trash. It’s super healthy, zero salt, and practically free!