Instant Pot® Split Pea Soup recipe

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Ingredients

2 tablespoons butter
1 tablespoon olive oil
1 onion, diced
3 stalks celery, diced
2 bay leaves
½ teaspoon dried thyme
3 carrots, chopped
6 slices bacon, chopped
4 cloves garlic, minced
½ teaspoon salt
¼ teaspoon ground black pepper
6 cups chicken broth
1 pound green split peas, rinsed and sorted

Nutrition Info

408.4 calories
carbohydrate: 53.6 g
cholesterol: 26.3 mg
fat: 11.6 g
fiber: 21 g
protein: 24 g
saturatedFat: 4.2 g
servingSize: -
sodium: 1649.9 mg
sugar: 10.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Let warm up and add butter and olive oil. Add onion, celery, bay leaves, and thyme. Cook, stirring occasionally, until onion starts to turn translucent, about 5 minutes.

  2. Add carrots, bacon, garlic, salt, and pepper. Cook until fragrant, about 1 minute. Add broth and bring to a simmer. Stir in split peas. Close and lock the lid, set release knob to Sealing position.

  3. Select Manual/Pressure Cook setting according to manufacturer's instructions, set timer for 18 minutes. Allow 10 to 15 minutes for pressure to build.

  4. Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Turn steam release knob to Venting and use quick-release function for the remaining pressure. Carefully open lid. Remove bay leaves. Taste and adjust seasonings as desired.

Recipe Yield

6 servings

Recipe Note

Delicious Instant Pot® split pea soup that delivers rich, deep flavor in just over an hour.

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