Brrr… It’s getting chilly out there, which means Soup Season has officially started. To be completely honest, though, here in Miami Beach I have no idea what season we’re supposed to be in, but when it comes to making my favorite Split Pea Chicken Soup I don’t really need a reason or a season. All I need is an Instant Pot and 45 minutes.
SPLIT PEA CHICKEN SOUP: THE BEST OF TWO SOUPS
You might not know this about me, but I’m the Queen of Stews, Soups & Stoups. One of my signature bowls is chicken soup with lots of vegetables and fresh herbs. Regardless of the season, I make it often and tweak it here and there depending on what veggies and herbs I have in my fridge or what kind of chicken meat is sitting in my freezer. I also make a mean split pea soup pretty much on the regular, so one day I thought it’d be nice to put these two classic favs of mine together in one single pot. And… Ta-dah!
STOVETOP VS. INSTANT POT SPLIT PEA CHICKEN SOUP
I’ve been cooking since I was a child in my native Puglia. I was barely tall enough to reach my parents’ stovetop when my mother taught me how to make basic tomato sauce. Frankly, I don’t think anything can beat a good old gas range when it comes to cooking in general. It just makes the flavors pop while giving the desired consistency to every recipe. On the stove, one can truly sear, sauté, simmer, braise, boil or whatever with control and precision. Using an Instant Pot can be limiting and getting the right flavor and consistency takes practice and compromising. However, I recognize the convenience of an Instant Pot for certain recipes, such as Homemade Bone Broth and hearty soups. It cuts down the cooking time considerably, and that is really important for people with busy schedules.
The only thing I strongly recommend is setting the IP on “Sauté” first in order to sauté the onion, garlic, celery, carrots and other ingredients needed to build a strong base for the soup. I know it’s tempting to just dump everything at once and set the IP on “Pressure Cook”, but sauteing first will make a huge difference. The final result is going to be worth the extra step, and every spoonful will be bursting with creamy, chunky flavor 😋
YOUR SHOPPING LIST
To make this rich and nutrient-dense soup, I like to use a bounty of fresh herbs. If you don’t have access to the same herbs, don’t worry, feel free to substitute or just use dry herbs, instead. Here is a full list of the ingredients I use in this recipe:
- Split Peas
- Boneless & Skinless Chicken Breasts
- Rosemary, Thyme, Bay Leaf
- Chicken Stock (I’m using my own chicken-feet bone broth mixed with water)
- Extra Virgin Olive Oil
- Himalayan Salt
- Black Pepper
- Cayenne Pepper (optional, if you like it spicy as I do)
- Red Bell Pepper & Fresh Parsley (garnish)
As I always say: if a picture is worth a thousand words, a video is worth a thousand pictures. Watch how easily and quickly you can put together this hearty nutritious dish for you and your family.
And that is it, Food Lover! I told you it was quick and easy. Here is the full printable recipe for you. I hope you give it a try and enjoy it as much as I do.
Instant Pot Split Pea Chicken Soup
- 1 lb Split Peas Rinsed
- 2 Chicken Breasts Skinless & Boneless
- 1 Onion Large
- 6 cloves Garlic
- 2 ribs Celery Diced
- 2 Carrots Diced
- 3 tbsp Rosemary Fresh and minced
- 2 sprigs Thyme
- 1 Bay Leaf
- 3 tbsp Olive Oil Extra Virgin
- 5 cups Chicken Stock or Bone Broth
- 3 tbsp Red Bell Pepper Diced for Garnish
- Parsley To Taste for Garnish
- Turn pressure cooker to the "sauté" setting. Add the olive oil and sauté the rosemary until fragrant.
- Add the garlic, onion, celery, and carrots. Stir well and let soften.
- Add the chicken breasts and let them steam for a few minutes.
- Add the split peas, chicken stock, thyme and the bay leaf.
- Put the lid on. Cancel the sauté function and choose the manual "High Pressure" setting on your IP for 25 minutes.
- Allow the pressure to naturally release for 10 minutes.
- Remove the chicken breasts from the soup and shred them into rough chunks. Add them back into the soup and stir.
- Serve immediately and garnish with diced red bell pepper and fresh parsley.
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