Instant Pot Split Pea Soup Recipe
Description
The Instant Pot Split Pea Soup Recipe is a hearty and healthy meal that can be made in no time! It's a classic comfort food that's perfect for a chilly winter night. The split peas and vegetables make this a filling and nutritious soup that the whole family can enjoy. This soup is vegan and can be made gluten-free by substituting for gluten-free ingredients.
Prep Time
Preparing this soup is quick and easy! All you need to do is measure out the ingredients and chop the vegetables. This should take around 10 minutes. Make sure to read the instructions carefully before you start cooking.
Cook Time
This soup cooks in the Instant Pot in just 20 minutes! The Instant Pot does all the work for you, so you can sit back, relax, and enjoy the delicious aroma of this soup as it cooks.
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 cups split peas, rinsed and drained
- 6 cups vegetable broth
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped
Instructions
1. Set the Instant Pot to the sauté setting and add the olive oil. Once the oil is hot, add the onion, carrots, celery, and garlic. Sauté for about 5 minutes, or until the vegetables are softened.
2. Add the thyme, smoked paprika, salt, and pepper and stir to combine. Add the split peas, vegetable broth, and bay leaf. Give the mixture a stir and make sure the split peas are submerged in the liquid.
3. Secure the lid on the Instant Pot, making sure the valve is set to sealing. Select the “Manual/Pressure Cook” setting and set the timer to 20 minutes.
4. When the timer is done, let the pressure release naturally for 10 minutes, then do a quick release. Carefully open the lid.
5. Remove the bay leaf and stir in the fresh parsley. Taste and adjust the seasoning if needed. Serve the soup with your favorite toppings. Enjoy!
Equipment
- Instant Pot
- Knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon
Notes
This soup can also be cooked on the stovetop. To do so, heat a large pot over medium heat and add the olive oil. Follow steps 1-3 and simmer for about an hour, or until the split peas are tender. Remove the bay leaf and stir in the fresh parsley. Taste and adjust the seasoning if needed. Serve the soup with your favorite toppings. Enjoy!
Nutrition: Per Serving
Calories: 282, Protein: 15g, Carbs: 40g, Fat: 6g, Fiber: 14g
Recipe Tips
- This soup freezes well, so feel free to make a big batch and freeze the leftovers for a quick and easy meal.
- For a creamier soup, add 1/2 cup of coconut milk when you stir in the fresh parsley.
- For extra protein, add some cooked lentils or cubed tofu.
- You can also add other vegetables such as potatoes, sweet potatoes, or squash.
- If you don’t have smoked paprika, regular paprika can be used instead.
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