Instant Pot Split Pea & Potato Soup (To Warm Up Your #Winter2020)

It’s really a shame that split pea soup is so very unattractive, because for real: When it’s made right (like, ahem, #thisrecipe) there are very few things more delicious on a cold evening. I made this soup on a whim on Sunday night, adding potatoes to make it heartier and to stretch the recipe even further, and then ate it constantly for the next few days (including for breakfast). Even my kids, who would ordinarily shun a meal that appears, upon first glance, to be far too healthy and vegetable-inclusive for their tastes, can’t get enough of it.

Related Read: Potato Soup for the Soul

Related Read: Thanksgiving Recipe Rundown

Did I mention it’s way inexpensive and easy to adjust based on whatever ingredients you have in the refrigerator?



What You Need:

  • 1 onion, diced
  • 3 carrots, diced
  • 3 stalks of celery, diced
  • 5 cloves garlic, minced
  • 1 lb green split peas, rinsed
  • 3 medium Yukon potatoes, peeled and diced
  • 6 slices bacon, chopped
  • 8-10 cups chicken or vegetable broth
  • Olive oil
  • Salt & pepper
  • Chopped fresh parsley

instant pot split pea and potato soup

What You Do:

  1. Turn the Instant Pot on to the sauté setting. Heat a couple of tablespoons of olive oil, then add onion, celery and carrots. Season with salt and pepper and cook, stirring occasionally, until onion is translucent and vegetables have softened.
  2. Add bacon and cook about 2 minutes, stirring occasionally. Add garlic and cook another 30 seconds, stirring frequently.
  3. Add broth and bring to a simmer. Add the split peas and diced potatoes to the pot, season generously with salt (and pepper, if you want – I’m not a fan, personally) and cover.
  4. Cancel the sauté function. Turn on the pressure cook function and set cook time to 18 minutes (it will take a few minutes for the pot to come to pressure). Let the pressure release naturally for 15 minutes, then quick-release the remaining pressure.
  5. Season to taste with salt and pepper and serve with chopped parsley for garnish.

P.S. The soup will thicken over time, so if it’s on the thinner side when you first cook it just know it’ll thicken up as it cools, and then even more in the refrigerator.

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