Pressure Cooker Split Pea Soup
A thick split pea soup with vegetables, garlic and smoky paprika, pressure-cooked into a hearty bowl with very little hands-on work.
Prep 10 min · Cook 30 min · Total 55 min · Makes 6 servings
Ingredients
- 1 yellow onion
- 3 carrots
- 3 ribs celery
- 2 cloves garlic
- 1 lb split peas
- 2 Tbsp coconut oil
- 1 bay leaf
- 1/2 Tbsp smoked paprika
- 1/4 tsp thyme
- Freshly cracked pepper
- 6 cups vegetable broth
Directions
- Chop the onion into dice, cut the carrots and celery into slices, and finely mince the garlic. Add the onion, carrots, celery, and garlic to the pressure cooker, then add the rest of the ingredients.
- Lock the lid in place on the pressure cooker, turn the steam valve to the closed position, and cook on high pressure for 15 minutes. If you’re using an Instant Pot, use the Manual function and set it for 15 minutes.
- When the 15 minutes at high pressure are done, let the pressure come down on its own. From the time the cooker heats up, cooks, and finishes its natural release, expect about 45 minutes total.
- After the cooker is back to normal pressure, open the steam valve, remove the lid, and give the soup a good stir. Taste it, then adjust the salt or any other seasonings as needed. Serve it hot, with crusty bread for dipping.