This Instant Pot Split Pea Soup is hearty, cozy, and quick to assemble! You won’t want to wait for autumn to cuddle up to this soup.
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I know it’s a little out of the box (or should I say, “out of the bowl?”), but I’ve been all about soups this summer. There’s just something about cozying up at the fire pit after a long day of sun, enjoying a comforting bowl of homemade soup. In the heat of the California summer, I usually find myself opting for refreshing dishes that take little effort – salads, sandwiches, and now soups have totally taken over my summer cravings!
This Instant Pot split pea soup is one of my go-to choices, because it’s made with fresh veggies for a lighter flavor, and I can whip it up so quickly, I don’t feel like I’m sweating in the kitchen trying to prepare a full meal. All I have to do is throw the ingredients into my Instant Pot, season to my liking, and slurp away!
I also love how good this soup makes me feel. It’s not just a warm and comforting dish, it’s also really great for you, thanks to all of the fresh ingredients like celery, carrots, and of course, green split peas. I try to incorporate veggies like split peas into my diet every summer; not just because they take care of my bikini body, but because they also take care of my body on the inside! Split peas, for example, are full of potassium which helps combat extra salt intake during the summer months.
Is Instant Pot Split Pea Soup Healthy?
The ingredients in this split pea soup alone make for a healthy and hearty meal, but what I really love about this soup is that it’s also vegan by nature. This soup’s nutrients contribute to a well-balanced diet – the fiber supports digestive health, zinc supports your immune system, and despite being meatless, this dish is high in protein, too!
Why Use An Instant Pot?
Preparing split pea soup in an Instant Pot can cut your time in the kitchen in half! All you have to do is chop up your veggies, add all of your ingredients to your Instant Pot and let it get to work preparing you a delicious dish. Plus, the Instant Pot is recognized for the way it infuses extra flavor into the soup, making it all the more irresistible.
INGREDIENTS
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 pound dried green split peas, rinsed
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
INSTRUCTIONS
Sauté
Cook vegetables in olive oil.
Combine
Add garlic, split peas, broth, and seasonings.
Cook
Pressure cook and season to taste.
Devour!
FAQs & Tips
You can make this split pea soup ahead of time in your Instant Pot as the recipe directs. Just let it cool before storing it in an airtight container in either the refrigerator or freezer. It will last up to 3 days in the fridge, and up to 3 months in the freezer. To reheat, simply thaw it and reheat it in the microwave.
You can easily modify or enhance the taste of this soup to your liking. I always go heavy on the seasonings, and sometimes I even add a little cayenne or red pepper flakes to give my soup a spicy kick. I’ve also seen a modification of split pea soup using heavy cream to give the soup a creamy, sweeter flavor (of course, if you choose to try this, the dish will no longer be vegan.)
You do not need to soak split peas before cooking with them, as their texture is preferred as is for this recipe. However, you should rinse all of the vegetables you cook with to ensure there’s no dirt or bacteria on them.
Serving Suggestions
If you ask me, nothing goes better with soup than bread. You can serve this Instant Pot split pea soup with fresh rolls, your toasted bread of choice, or an easy cheesy Grilled Cheese. I also love eating this soup for lunch, paired with this Kale Salad with Cranberries – my current favorite!
However you choose to enjoy this Instant Pot split pea soup, I know you’ll love it. Soup’s on!
Instant Pot Split Pea Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 carrots peeled and diced
- 2 celery stalks diced
- 2 cloves garlic minced
- 1 pound dried green split peas rinsed
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
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Set the Instant Pot to the ‘sauté’ function and heat the olive oil. Add the onion, carrots, and celery, cooking until the vegetables are softened, about 5 minutes.
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Add the garlic and sauté for another minute. Then add the rinsed split peas, vegetable broth, and thyme.
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Secure the lid of the Instant Pot, set the valve to ‘sealing’, and cook on manual high pressure for 15 minutes. Allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
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Open the lid carefully, season the soup with salt and pepper to taste, and stir well. If desired, use an immersion blender to purée the soup for a smoother texture.
Nutrition
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