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. It's light but also tastes rich and satisfying. It will also do a great job of keeping chills at bay and make you feel 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 stovetop. 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 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 potatoes, 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!

📋 Recipe Ingredients

• Red potatoes (any potatoes are ok; I used homegrown red potatoes)
• Carrots (I used homegrown carrots)
• Baked chicken breast (I used leftover baked chicken breast)
• Yellow or green split pea
• Parsley (I used homegrown fresh parsley)
• Yellow onion (optional)

Chicken Split Pea Soup Spices and Seasoning

• Olive oil
• Sea salt
• Garlic powder
• Mrs. Dash seasoning
• Black ground pepper
• Better than Bouillon paste
• Bay leaves
• Fresh or frozen dill

Instant Pot (click on the link to order yours)

🔪 Recipe Instructions

How to Make Chicken Split Pea Soup in the Instant Pot

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) or use any leftover chicken (or any meat, really) from the last night dinner.

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 into small pieces.

Turn Instant Pot on and press the sauté setting (the time will show 20 minutes on the display, but you only need to sauté for about 5 minutes or so).

Drizzle a couple of tablespoons of olive oil, add (diced onion, optional) carrots and sauté for about 2 to 3 minutes stirring occasionally. Then add shredded leftover large chicken breast and sauté for another minute or so.

Next, sprinkle all the dry seasoning: sea salt, black ground pepper, Mrs. Dash seasoning, and garlic powder and sauté for an additional minute constantly stirring the mixture.

Finally, add 8 cups of cold water, chopped potatoes, carrots, rinsed yellow split peas, 3 to 4 small bay leaves, and 1 tbsp. of chicken bouillon paste into the instant pot. Stir all together to combine. Turn the sauté cycle off.

🥘 Cooking Time

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 a 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.

After the soup is done cooking the timer will beep. Using a 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 dill and parsley. Close the instant pot lid again and let 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 a 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! 

Recipe Card

Instant Pot Chicken Split Pea Soup Recipe

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.

4.82 from 11 votes

Print Pin Rate

Keyword: comfort foods, easy soup recipe, family favorite dish, Instant Pot Chicken Split Pea Soup, split pea soup

Prep Time: 35 minutes

Cook Time: 15 minutes

Total Time: 50 minutes

Servings: 12

Author: Valya's Taste of Home

Ingredients

Chicken Split Pea Soup 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

How to Make Chicken Split Pea Soup in the Instant Pot

• 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) or use any leftover chicken (or any meat, really) from the last night dinner.
• 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 into small pieces.
• Turn Instant Pot on and press the sauté setting (the time will show 20 minutes on the display, but you only need to sauté for about 5 minutes or so).
• Drizzle a couple of tablespoons of olive oil, add (diced onion, optional) carrots and sauté for about 2 to 3 minutes stirring occasionally. Then add shredded leftover large chicken breast and sauté for another minute or so.
• Next, sprinkle all the dry seasoning: sea salt, black ground pepper, Mrs. Dash seasoning, and garlic powder and sauté for an additional minute constantly stirring the mixture.
• Finally, add 8 cups of cold water, chopped potatoes, carrots, rinsed yellow split peas, 3 to 4 small bay leaves, and 1 tbsp. of chicken bouillon paste into the instant pot. Stir all together to combine. Turn the sauté cycle off.

Chicken Split Pea Soup Cooking Instructions

• 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 a 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.
• After the soup is done cooking the timer will beep. Using a 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 dill and parsley. Close the instant pot lid again and let the fresh ingredients steam through for about 5 minutes or so (with instant pot being off). Remove the lid and serve the soup warm.

Notes

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

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Kitchen items I used in making this recipe:

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