Split Pea Soup

Serves 6

Hearty and ready in about 40 minutes total. Pressure cooking makes the peas break down into creamy soup without any long stovetop simmering.

Ingredients

  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 lb green split peas (about 2 cups), rinsed and picked over
  • 6 cups low-sodium vegetable broth (or 4 cups broth + 2 cups water)
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • ½ teaspoon smoked paprika (optional — see notes)
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper

Instructions

  1. Sauté the mirepoix. Set Instant Pot to Sauté (Normal). Add olive oil, then onion, carrots, and celery. Cook, stirring occasionally, until the onion is softened and starting to take a little color, about 9 minutes.

  2. Add garlic. Stir for 30 seconds.

  3. Deglaze. Hit Cancel. Pour in the broth (and water if using), scraping the bottom of the pot thoroughly with a wooden spoon to lift any stuck bits. Don’t skip this step — it prevents the burn warning later.

  4. Add seasonings. Add bay leaves, thyme, and smoked paprika (if using). Stir to combine.

  5. Add the peas — don’t stir. Pour split peas on top of the liquid. Do NOT stir. Letting the peas sit on top prevents them from sinking and triggering the burn sensor.

  6. Pressure cook. Lock the lid, set valve to Sealing. Pressure Cook (Manual) on High for 15 minutes.

  7. Natural release. Let pressure release naturally. Do not quick release — starchy soups spew through the valve. The float pin will drop on its own in about 20 minutes.

  8. Stir and check texture. Open the lid and stir well. The peas should have broken down into a thick, creamy soup. If it’s too thick, thin with a splash of broth or water. For smoother texture, use an immersion blender briefly.

  9. Season and serve. Remove the bay leaves. Add salt and pepper. Taste — split pea soup almost always wants more salt than you’d expect. Adjust until it tastes alive.

Notes

  • Burn warning prevention: Split peas are notorious for triggering the Instant Pot’s burn sensor because they sink and stick. Two safeguards: (1) scrape the bottom thoroughly after deglazing, and (2) don’t stir the peas into the liquid before pressure cooking — just float them on top.
  • Never quick release. Starchy liquid will spew through the valve and make a mess.
  • Smoked paprika is optional — the soup is excellent without it.
  • Freeze leftovers in single portions same day. Reheats well — add a splash of broth or water since it thickens significantly when chilled.