Description
Instant Pot creamy split pea soup is a hearty, comforting meal made quickly with dried green split peas, vegetables, and optional cream. It’s naturally creamy, protein-rich, and easy to customize, making it perfect for weeknights or meal prep.
Ingredients
- 1 tablespoon olive oil or butter
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika (optional)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1 bay leaf
- 1 1/2 cups dried green split peas, rinsed
- 6 cups vegetable broth or chicken broth
- 1/4 cup heavy cream or coconut milk (optional, for added creaminess)
Instructions
- Turn the Instant Pot to the sauté setting. Add olive oil or butter, then sauté the chopped onion, carrots, and celery for about 5 minutes, until softened.
- Stir in the garlic, dried thyme, smoked paprika (if using), salt, and pepper. Cook for another minute.
- Add the rinsed split peas, broth, and bay leaf. Stir to combine.
- Lock the lid in place and set the Instant Pot to manual high pressure for 15 minutes.
- Once cooking is complete, allow the pressure to naturally release for 10 minutes, then carefully quick release any remaining pressure.
- Remove the bay leaf. Use an immersion blender to puree the soup to your desired consistency, or leave it chunky.
- Stir in heavy cream or coconut milk if desired. Adjust seasoning to taste and serve warm.
Notes
No need to soak split peas before cooking in the Instant Pot.Sautéing the vegetables first adds more flavor but can be skipped for convenience.Soup thickens as it cools—add extra broth or water when reheating if needed.Freezes well for up to 3 months; thaw overnight before reheating.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 220
- Sugar: 5g
- Sodium: 650mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 10mg
