Go Back
+ servings

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
Course: Main Course, Soup
Cuisine: American, International
Keyword: Chicken, Soup, Split Pea
Diet: Dairy-free, Grain-free
Servings: 8 people
Calories: 130kcal


  • Instant Pot


  • 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