Instant Pot® Split Pea Soup

Bacon, bay leaves, and garlic lend bold flavor to this Instant Pot® split pea soup that's easily adaptable for vegetarians.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 408 Calories

Ingredients

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 onion, diced
• 4 cloves garlic, minced
• 2 bay leaves
• 3 carrots, chopped
• 6 cups chicken broth
• 3 stalks celery, diced
• 6 slices bacon, chopped
• 1 pound green split peas, rinsed and sorted
• 0.25 teaspoon ground black pepper
• 0.5 teaspoon salt
• 0.5 teaspoon dried thyme

Recipe Instructions

Step 1

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Let warm up and add butter and olive oil. Add onion, celery, bay leaves, and thyme. Cook, stirring occasionally, until onion starts to turn translucent, about 5 minutes.

Step 2

Add carrots, bacon, garlic, salt, and pepper. Cook until fragrant, about 1 minute. Add broth and bring to a simmer. Stir in split peas. Close and lock the lid; set release knob to Sealing position.

Step 3

Select Manual/Pressure Cook setting according to manufacturer's instructions; set timer for 18 minutes. Allow 10 to 15 minutes for pressure to build.

Step 4

Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Turn steam release knob to Venting and use quick-release function for the remaining pressure. Carefully open lid. Remove bay leaves. Taste and adjust seasonings as desired.