Instant Pot Split Pea Chicken Soup
Quick & Easy Instant Pot recipe. One Pot and Two Classic favorites together: Chicken Soup and Split Pea Soup. A rich and flavorful dish ready in under 1 hour!
Prep Time10 mins
Cook Time25 mins
Natural Release10 mins
Total Time45 mins
Servings: 8 people
- 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.
Serving: 1bowl | Calories: 130kcal