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

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 2

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 3

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.

Step 4

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.