Instant Pot Chicken Split Pea Soup Recipe

What goes well with a chilly, fall day? A hearty bowl of steamy-hot soup! This Instant Pot Chicken Split Pea Soup Recipe is unique and fantastic. Its light, but also tastes rich and satisfying. It will also do a great job at keeping chills at bay and make you feel all warm and cozy inside.

The recipe itself is fairly easy to make. However, sometimes there can still be a tough ingredient to tackle, even in a straightforward recipe like this one. For me, that was peas. Even with decent cooking experience I still had a tough time getting the peas fully cooked when I used to make it on a stove top. It just took what seemed like forever of simmering the peas on low to get it to an eatable softness. And still, sometimes you’d find a hard pea in your mouth. Now, thanks to magical little kitchen appliances like the Instant Pot that does a lot of the work for you, the recipe is easier than ever, and the peas always turn out super soft.

Soup is one comfort food at my family cannot live without. Whether it’s a soothing start to a meal or a meal in itself with a good chunk of homemade bread, it can hold you for a while. Packed with high-fiber vegetables like green peas, carrots, and potato, this bowl of goodness checks every box in a season like this. Nutritious? Check. Healthy? Check. Tasty? Double check! And if you like other veggies in your soup as well, simply toss them into this already scrumptious meal. Enjoy this quick, easy and tasty soup!

Ingredients

For this recipe, I’ve used homegrown carrots, potatoes, and parsley, but store-bought produce will work perfectly as well.

I used fresh frozen dill, but if you have fresh dill it works best.

Instant Pot (click on the link to order yours)

Instructions

1. I shredded leftover large chicken breast. Before making the soup (or even the night before) you can season one breast with garlic salt, black ground pepper, and Mrs. Dash seasoning and bake in the oven for 15 minutes at 400 F (204 C).

2. Rinse, peel, chop and shred vegetables (I grated half of the carrots and slices the second half). Rinse yellow split peas well. Pull apart (or shred) chicken breast meat to small pieces.

3. Turn Instant Pot on and press sauté setting (the time will show 20 minutes on the display, but you only need to sauté for about 5 minutes stirring occasionally, press cancel after done sautéing).

4. Then add all the dry seasoning: sea salt, black ground pepper, Mrs. Dash seasoning, and garlic powder.

5. Add 8 cups of cold water, chopped potatoes, carrots, rinsed yellow split peas, 3 to 4 small bay leaves and 1 tbsp. of organic chicken bouillon paste into the instant pot. Mix all together.

Cooking Instructions

1. Click on Soup/Broth button, set pressure to high and reduce cooking time to 15 minutes. Close instant pot with lid, turn the valve to “Sealing”. The heating will start automatically (this takes about 15 minutes and the light will say “ON”). Then the instant pot will beep when heated and 15-minute cooking time will start.

While the soup is cooking rinse and chop about a ½ cup of fresh parsley and 1 heaping tablespoon of dill.

2. After the soup is done cooking the timer will beep. Using kitchen glove turn the valve to “Venting” (do not lean over the instant pot or the coming out steam will burn your face). After the steam is released, open the lid, turn the instant pot off and add fresh peace, dill, and fresh parsley. Close the instant pot lid again and let it the fresh ingredients steam through for about 5 minutes or so (with instant pot being off). Remove the lid and serve the soup warm.

Serve with homemade bread recipe of your choice.

If you make this Instant Pot Chicken Split Pea Soup Recipe please share a picture with me on Facebook, Instagram or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations!

5 from 2 votes

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Instant Pot Chicken Split Pea Soup Recipe

Prep Time

35 mins

Cook Time

15 mins

Total Time

50 mins

 

This Instant Pot Chicken Split Pea Soup Recipe is unique and fantastic. Its light, but also tastes rich and satisfying. Thanks to magical little kitchen appliances like the Instant Pot that does a lot of the work for you, the recipe is easier than ever, and the peas always turn out super soft. Packed with high-fiber vegetables like yellow peas, carrots, and potato, this bowl of goodness checks every box in a season like this.

Servings: 12

Author: Valya of Valya's Taste of Home

Ingredients

• 1 large chicken breast cooked
• 1.5 lb. 680 g – carrots
• ½ tbsp. – sea salt
• ½ tsp. – black ground pepper
• 1 tsp. – Mrs. Dash seasoning
• 1 tsp. – garlic powder
• 8 cups 1.9 L – cold water
• 2 lbs. 907 g – potatoes
• 1 cup – yellow split peas
• 4 small – bay leaves
• 1 tbsp. – fresh or frozen dill
• ½ cup – fresh parsley

Instructions

1. Rinse, peel, chop and shred vegetables (I grated half of the carrots and slices the second half). Rinse yellow split peas well. Pull apart (or shredd) chicken breast meat to small pieces.
2. Turn Instant Pot on and press sauté setting (the time will show 20 minutes on the display, but you only need to sauté for about 5 minutes stirring occasionally, press cancel after done sautéing).
3. Add 2 tbsp. of olive oil into the pot, grated carrots, and shredded chicken breast.
4. Then add all the dry seasoning salt, black ground pepper, Mrs. Dash seasoning, and garlic powder.
5. Add 8 cups of cold water, chopped potatoes, carrots, rinsed yellow split peas, 3 to 4 small bay leaves and 1 tbsp. of organic chicken bouillon paste into the instant pot. Mix all together.
6. Click on Soup/Broth button, set pressure to high and reduce cooking time to 15 minutes. Close instant pot with lid, turn the valve to “Sealing”. The heating will start automatically (this takes about 15 minutes and the light will say “ON”). Then the instant pot will beep when heated and 15-minute cooking time will start.
7. While the soup is cooking rinse and chop about a ½ cup of fresh parsley and 1 heaping tablespoon of dill.
8. After the soup is done cooking the timer will beep. Using kitchen glove turn the valve to “Venting” (do not lean over the instant pot or the coming out steam will burn your face). After the steam is released, open the lid, turn the instant pot off and add fresh peace, dill, and fresh parsley. Close the instant pot lid again and let it the fresh ingredients steam through for about 5 minutes or so (with instant pot being off). Remove the lid and serve the soup warm.
9. Serve with homemade bread recipe of your choice.

Recipe Notes

For this recipe, I’ve used homegrown carrots, potatoes, and parsley, but store-bought produce will work perfectly as well. Also, I used fresh frozen dill, but if you have fresh dill it works best.

Love Soup? Check these delicious recipes out:

INSTANT POT VEGETABLE BEEF AND BEAN SOUP RECIPE
LEFTOVER THANKSGIVING TURKEY RICE SOUP RECIPE
THE BEST ZUPPA TOSCANA SOUP WITH HOMEMADE SAUSAGE
RED BORSCHT SOUP RECIPE
HOMEMADE CHICKEN NOODLE SOUP

Kitchen items I used in making this recipe:

(If you need any of these items, simply click on the picture to order. These are Amazon affiliate links. That means when you click on the picture link and make a purchase I make a small commission. Your cost for the purchase does not change. Thank you for your support!)

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