Easy Instant Pot Split Pea Soup
Looking for an easy soup to make for meals? This Instant Pot split pea soup is naturally vegan, so easy to make, and perfect to warm you up on a cold evening. It has a creamy texture that’s hearty and satisfying. Pumpkin makes a surprise addition to this soup making it perfect to use up leftover pumpkin from your Thanksgiving pie or when baking with canned pumpkin.
Servings 4 -5 servings (about 5-6 cups)
Calories 248kcal
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion diced, about 1 cup
- 2 each medium carrots diced, about 1 ½ cups
- 2 ribs celery about ½ cup
- 3 cloves garlic minced
- 1 cup green or yellow split peas
- 1 each bay leaf
- 3 cups water plus more as needed to add after cooking (4 cups if cooking on stove)
- 1 cup cooked pumpkin or butternut squash cubes or pureed
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 teaspoon salt + more to taste
- ¼ teaspoon black pepper
Instructions
Instant Pot Method
- Heat olive oil in the Instant pot using the saute setting. Cook onions, carrots, and celery for five minutes or until onions are translucent, stirring frequently. Add garlic and cook an additional 60 seconds stirring frequently.
- Add split peas, pumpkin, bay leaf and 3 cups water. Cover with the lid and secure it into place. Cook under high pressure for 10 minutes. Allow it to release pressure naturally and remove lid.
- Add the thyme, rosemary, salt and pepper to pot. Add more liquid to thin out the soup to desired consistency. Stir well, taste, and adjust seasoning to taste.
Stove Top
- Heat 1 T olive oil in a large pot over medium heat. When hot add onions, carrots and celery. Cook for five minutes or until onions are translucent, stirring frequently. Add garlic and cook an additional 60 seconds continuing to stir.
- Add split peas, bay leaf, rosemary, thyme, and 4 cups water. Cover with a lid, reduce the heat to low and cook for 60-75 minutes or until split peas are tender.
- When the split peas are just about ready, add the pumpkin, salt, and pepper and then continue to cook until peas are tender.
Notes
Be sure to check out the full post for more ingredient tips, serving suggestions, storage info, and much more!
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- Season at the End. I prefer to add herbs and spices at the end of cooking when using the Instant Pot. Since it’s cooking at such high heat the flavor of the herbs and spices may be destroyed by the high temperatures.
- Adjust the Water. I prefer to cook the split peas with slightly less water so I have more control over the thickness of the final soup. I generally add between a half cup and one cup of water at the end to thin out the soup.
- Cooking on the Stove. The method does change slightly and you need to use more water when cooking this soup on the stove.
- Adjust the Flavors. Feel free to adjust the seasoning at the end to your own liking. You may prefer more salt or even more herbs added to the soup.
Nutrition
Calories: 248kcal | Carbohydrates: 41g | Protein: 14g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 625mg | Potassium: 764mg | Fiber: 16g | Sugar: 9g | Vitamin A: 14718IU | Vitamin C: 8mg | Calcium: 73mg | Iron: 3mg
