A super simple recipe for instant pot creamy split pea soup made with Thai red curry paste for an extra spicy kick. Also perfect for a meal prep and it’s freezer-friendly!
1tablespoonfresh coriander, finely chopped , see note 5
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Instructions
Turn on the Instant Pot and press “SAUTE”.
Add oil and onion and saute until the onion is translucent, about 4 minutes.
Add ginger and saute for a minute before adding the paste. Mix everything well with a wooden spoon. Add the rest of the ingredients: yellow split pea, stock, coconut milk and coriander. Turn off the “SAUTE” function.
Cover the pot with a lid and lock it into its position. Turn the steam release valve to “SEALING” and press “PRESSURE COOK” or “MANUAL” (old models). Set the timer to 4 minutes (also make sure the pressure is set to high).
When the time is up, wait until the pin drops itself before opening the lid.
With an immersion blender, blend until smooth. Taste. Add more cilantro/parsley or seasoning if you like or just sprinkle some on top before serving (see note 7).
Enjoy!
Notes
If you don’t have olive oil, use what you have on hand – sunflower, vegetable, even sesame will work but it will change the soups flavor a bit.
Make sure to use fresh ginger for the best result.
Use as much/as little as you like. I’ve noticed that once I added a full teaspoon and it was just perfect while another time it was too spicy. So, I suggest starting with less and tasting it after it has been done. You can still add more at the end.
Vegetable stock can be substituted with chicken or turkey stock or bouillon or stock cubes.
Add more if you like or substitute with fresh parsley!
You should get at least 6 cups of soup out of this recipe. This can feed up to 6 people if serving 1 cup per person.
I don’t use any salt as it is not needed when using regular stock. However, they vary from brand to brand and so does the amount of sodium they contain. For that reason, you might need to use salt or if you decide to use a low sodium stock.
This creamy split pea soup is perfect for a meal-prep. It also freezes well!
The soup will thicken a lot as it cools but when re-heated it turns thinner again.
The recipe was developed for a 6-quart/6-liter instant pot.
The overall cooking time does not include the time the pot needs to come to pressure (about 10 minutes), nor the time it needs to release the pressure (about 15 minutes).
More tips, topping ideas, and other useful information for beginner cooks can be found above this recipe card.
Course: Soup
Cuisine: American
Keyword: Instant pot soup recipe, Split pea soup
Nutrition Facts
Instant Pot Creamy Split Pea Soup
Amount per Serving
Calories
419
% Daily Value*
Fat
25
g
38
%
Saturated Fat
20
g
125
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Sodium
962
mg
42
%
Potassium
744
mg
21
%
Carbohydrates
38
g
13
%
Fiber
13
g
54
%
Sugar
7
g
8
%
Protein
14
g
28
%
Vitamin A
680
IU
14
%
Vitamin C
4
mg
5
%
Calcium
52
mg
5
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
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