Soup is something I love to make when it is cold outside and since it is winter where I live, and winter brings snow, it is definitely cold outside!
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This pea soup is easy to make in the Instant Pot and very comforting to eat. You can also make it in the crock-pot or on the stove. The recipe can also be doubled if you want a larger quantity.
I always soak my split peas and other beans prior to cooking since it helps to reduce the cooking time. Since I live at a high elevation (7,000 feet) it takes longer for beans to cook. If you live at a lower elevation, reduce your cooking time to 5 to 10 minutes (soaked and unsoaked peas…at least that is what some charts suggest). 🙂 Also, if you don’t soak your peas I would add 4-5 cups of vegetable broth instead of 3!!
You can add other vegetables (like peeled potatoes) if you tolerate them. Or increase the amount of carrots and celery if you desire. If tolerated, rice or barley can be another addition (add extra liquid).
It is wonderful to have something warm, comforting and filling to eat on the cold days! I hope you enjoy this soup!
Pea Soup in the Instant Pot
- 1 cup dried green split peas
- 3 cups vegetable broth use more if peas are unsoaked
- 2 teaspoons olive oil
- 2 garlic clove peeled and diced
- 1 bay leaf
- 1 stalk celery diced
- 2 carrots peeled and diced
- 1 green onion sliced
- 1 thin slice onion diced
- 1/2 zucchini diced
- 1 Yukon Gold potato diced (optional)
- 1 teaspoon sea salt
I always soak my peas and beans because I live at a high elevation and it takes me a long time to cook legumes. You probably won't have to soak your peas. Experiment and see what works for you! Pick over the split peas, removing any bad ones. Rinse the peas in a colander, place in a bowl, cover with water and soak for several hours or overnight. (Use enough water so the peas will still be covered with water if they double in size.)
Drain the soaked peas and rinse again with water.
Add peas, vegetable broth, olive oil, garlic and bay leaf to the Instant Pot. If you didn't soak your peas add more vegetable broth!! (Maybe 4 to 5 cups.)
Press the "Bean / Chili" button and 5 to 10 minutes for the time. I have to cook mine for 54 minutes because I live at a high elevation!
When the soup is done allow for a natural pressure release for 15 minutes. During that time, prepare the remaining vegetables. After 15 minutes, do a quick release.
Add the remaining ingredients except the salt. Cook for 5 more minutes on Manual. Allow for 15 minutes natural pressure release. If the potato isn't quite done, just put the lid back on for a few more minutes.
Season to taste with salt, pepper, and love. (I use 1 teaspoon of salt, a dash of pepper and lots of love. 🙂 )
I live at 7000 feet so it takes me longer to cook food in my Instant Pot. Somewhere between 5 to 10 minutes should work for most people. If your peas have soaked, use the shorter cooking time. I use my homemade vegetable stock when I make this soup.