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!
Servings: 8 people
Calories: 130kcal
Equipment
- Instant Pot
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 1bowl | Calories: 130kcal