Instant Pot Split Pea Soup
You’ll find a nourishing and comforting mix of pancetta, split peas, and vegetables in this incredibly easy Instant Pot Split Pea Soup recipe. Ready in just 30 minutes, it’s the best soup for cozy weeknight dinners!
Servings: 6
Ingredients
- 4 oz pancetta
- 2 tbsp butter
- 1 medium onion chopped
- 4 carrots chopped
- 3 celery chopped
- 3 garlic cloves chopped
- 2 bay leaves
- 1/2 tsp salt plus more to taste
- 1/4 tsp black pepper plus more to taste
- 6 cups chicken broth
- 16 oz split peas rinsed
Instructions
- Press the “sauté” button on your Instant Pot and set it for 10 minutes. Allow 1 minute for it to warm up, then add the pancetta and sauté until crispy. Use a slotted spoon to remove it.
- Add butter to the pot. Once it melts, add the onion, carrots, celery, and garlic and continue sautéing until the timer is up (about 5 minutes).
- Next, add the bay leaves, salt, pepper, split peas, broth, and HALF of the pancetta. Place a lid on the Instant Pot, ensuring the valve on top is in the “seal” position. Pressure cook for 15 minutes, then natural release for 15 minutes before flipping to valve to “vent”.
- Pour the soup into bowls, then top with the remaining crispy pancetta. Enjoy!
Notes
*Calories are per serving and are an estimation.
Nutrition
Serving: 1g | Calories: 144kcal | Carbohydrates: 0.2g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 12mg | Sodium: 125mg | Potassium: 37mg | Vitamin A: 7IU | Calcium: 1mg | Iron: 0.1mg
