Incredible Instant Pot Split Pea Soup – With Too Many Vegetables
Nov 30, 2018, Updated Mar 07, 2025
The comfort soup of the season! Your Instant Pot will cook this soup beautifully… healthy & hearty. Want to make on the stovetop? ~ See instructions below.
Why I Love This Soup and cook in an instant pot:
I like my Pea Soup with a vibrant GREEN COLOR! (no drab green pea soup!)
Adding Frozen Peas at the end – blending half into the soup solves this
Adding a good dose of VEGGIES adds a depth of flavor and a mix of antioxidants
Veggies added: Celery Root, Parsnips, Leeks, Carrots, Celery and Peas
How This Soup Works:
MY TRICK:
1. Some veggies are added first, some later – This will prevent them from overcooking, and retain their vitamins!
2. Frozen Peas add color and more pea flavor! Half are pureed, half are left whole
The Steps:
- On “Saute” Setting ~ cook celery root, parsnips and leeks and sauté for a minute in evoo
- Add the broth, water and rinsed dried split peas ~ select “High Pressure” 12 minutes
- Move dial to Quick Release, give a quick stir, add the carrots and celery, select “Warm” setting for 10 minutes
- Add HALF the Peas and HALF the pop to a blender, blend smooth. Add this back to the Instant Pot, stir in remaining half frozen peas.
Garnishes are elements of the soup!
Crisp Turkey Bacon Strips, Black Pepper Croutons, Popped Corn and Herbs
ALL add textures and welcoming flavors!
If you have time, add a few… or all!
Have an Instant Pot?
I recommend the 6 quart size, think it’s big enough for all my culinary adventures.
Yes, cooking in one takes a little practice – but that’s what cooking is all about.
I keep an “Instant Pot Journal” ~ I jot down each recipe, so I can remember what settings I used, and how to improve the dish the next time. I determine: Has it cooked for too long, or not long enough? Too much moisture, or not enough? Natural release or quick?
Dried Split Peas are the perfect legumes to cook in a pressure cooker (the Instant Pot.)
What can take over an hour in a soup pot on the stove top – can be reduced to about 15 minutes in a pressure cooker. And – they’re fully cooked through and tender.
Such a great soup to make in warmer weather!
It’s a big batch – I love to pack some cooled soup Inyo 2 cup containers and freeze for another day.
ALSO SEE: Best Winter Soups! Healthy, Comforting & Warming
21 Soups to Make right now in Winter’s Cooler Months.
Karen
Incredible Instant Pot Split Pea Soup – With Too Many Vegetables
Equipment
- 1 Instant Pot
- 1 blender
Ingredients
- 1 pound split peas, organic, rinsed and picked through
- 2 tablespoons extra virgin olive oil
- 1 cup celery root, peeled, 1/2″ dice
- 1 cup parsnips, peeled, 1/2″ dice
- 1 cup fresh leeks, cleaned, 1/2″ dice (can also use onions)
- ¼ teaspoon tumeric
- ⅛ teaspoon fresh cracked black pepper
- 1 tablespoon fresh garlic, peeled, minced
- 4 cups homemade chicken broth, (or vegetable)
- 5 cups filtered water
- 1 1/2 cups fresh carrots, peeled, 1/2″ dice (I chose heirloom carrots)
- 1 cup fresh celery, peeled, 1/2″ dice
- 1 1/2 cups frozen green peas, organic, divided
- sea salt, to taste (depends on the saltiness of your broth)
Instructions
- This is quite an easy recipe; most of the work is peeling and dicing the vegetables. A step by step guide: How make the soup in an Instant Pot.
Recipe in Instant Pot:
- To the Instant Pot, add 2 T. olive oil and turn on function "SAUTE." Add the celery root, parsnips and leeks and sauté for a minute. Add the turmeric, black pepper and garlic, stir one more minute.
- Add the broth, water and rinsed dried split peas ~ select “High Pressure” 12 minutes.
- Cover the pot to secure. Place dial on the cover to "Secure." Press "Pressure Cook" and High Pressure. Add 12 minutes (make sure "Keep Warm" is off.)
- The machine will now heat up and pressurize. Will take about 15 minutes to start, so don't worry. Then – the machine will light up "12 minutes", and will then count down until finished.
- After 12 minutes, let rest one minute, and carefully turn the dial on the lid to ” Venting” – which is a quick release. A lot of steam will come out for 1 minute or so, which is normal for a quick release. The silver dot on the lid will then go down – and you can open the pot.
- Give a quick stir, add the carrots and celery and secure the top. Turn the dial on the lid to "Sealing" and push setting: "Keep Warm" on the Instant Pot. The carrots and celery will cook in the very hot soup on this warm setting. After 10 minutes, take off the top, the veggies will be crisp- tender, and the soup is now done. I do puree HALF the soup, see the next step.
- Cool the soup for 10 minutes.
Finish the Soup, adding frozen peas:
- Add 1 cup of frozen peas to the carafe of a blender. Add half of the warm soup from the Instant Pot. Puree from low to high speed for one minute. Will be a nice, bright green color. Add this to the Instant Pot with the remaining soup and stir up. Taste for salt, add what is necessary. Add the remaining frozen peas and stir in, letting stand for a few minutes (they will defrost in the warm soup.)
- To serve: Ladle into individual bowls. Garnish and enjoy!
Garnishes:
- Crisp Turkey Bacon Strips: Cut 2 slices of Turkey bacon 1/3" thick. Cook in 2 T. oil until very crisp, turning. Remove to a paper towel. Use the fat to make croutons.
- Black Pepper Croutons: Cut one slice of your favorite bread into small 1/3" cubes- I cut off the edges. Cook in leftover bacon oil, over low – medium heat, turning until crisp and golden all over. Add a small pinch of sea salt. Remove to a paper towel to cool. Add few cranks of pepper to the croutons as they cook.
- Popped Corn: In a 8" small skillet, add 1 teaspoon of neutral oil. Raise heat to high, let get very hot. Add 1/2 cup of fresh corn kernels and cook, not stirring for one minute. Will pop a bit. Stir up, cook an additional 30 seconds and remove from heat. Add a small pinch of sea salt.
To Serve:
- Add one or all Garnishes on top of each serving (as I do.)Add Fresh Chopped Parsley and Celery Leaves (would also enhance the garnishes.)
Want to make on the stovetop?
- Follow the principles of this recipe in a soup pot. When the first vegetables, split peas, seasonings, broth, water and split peas have been added: simmer the soup for 1 1/2 hours, or until the peas have sufficiently softened. Add the carrots and celery, cover and simmer 10 minutes longer until crisp-tender. Continue with the recipe.
- Vegan? The soup can be made Vegan with Vegetable Broth ~ toppings can be all Vegan too – replace the turkey bacon with more corn, herbs – and add a shake of smoked paprika on top.
Notes
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My favorite cold weather soup! Great in an instant pot. Liked the recipe because of all those vegetables, yes chopping necessary. Made such a big batch and was our new family’s best loved recipe. Froze some. Added a bit more broth as seemed a bit thick. Thank you.
Hi Barb ~ Thanks for the great review of Instant Pot Pea Soup! I just made a batch, and froze excess too. Yes, it tends to get thick as it sits.
You are correct for adding a bit more broth. 😀Karen