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 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 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 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!
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📋 Recipe Ingredients
Chicken Split Pea Soup 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 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
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
🍲 Similar Recipes
- Instant Pot Vegetable Beef and Bean Soup Recipe
- Leftover Thanksgiving Turkey Rice Soup Recipe
- The Best Zuppa Toscana Soup with Homemade Sausage
- Red Borscht (Red Beet Soup)
- 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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This is just the perfect dinner for the cold weather! It looks so warm and cozy!
It sure is! Thank you 🙂
Hi Valya!
Question: if I don't have pre cooked or baked chicken or another meat, what you suggest about having the meat cooked in the instant pot? Few days ago I tried making meatball soup in the instant pot and I sautéed the veggies then set to manually pressure cook for 8 minutes, and my potatoes got over cooked. Everything else turned out good. Meatballs I had pre-roasted about 12-15 mins in the oven.
Also, in the directions you mention throwing in fresh pease together with parsley and dill, but I don't see them in your ingredients list. Did I mis read it or it was supposed to be another word?
Thank you ????
It is ok to cook meat in the instant pot as well. The ingredients list is in the printable recipe card. Let me know if you have any other questions Larisa.
Hey Valya I’m so thankful for your good and very detailed resipes! Its so easy to make and reminds me of my home! Thank you for sharing!
Awe... so sweet of you! Thank you!
Can I substitute red split peas to green split peas or red lentils ?
Absolutely! Enjoy!
Made it with green split peas because I realized too late that I didn’t have the red and the soup turned out delicious. Another great insta pot recipe. Thank you so much !
I’m glad it turned out great for you! I’ve been using Instant Pot for all my soups and love how easy and quick it takes. Thank you for coming back and reviewing the recipe!
Do you have this in a non-instapot recipe (meaning a regular pot or dutch oven)?
I do not but have done it countless times in the past. You would have cook/simmer split pea and meat for about 45 minutes before adding potatoes and the rest of the ingredients. Instructions are similar to how I make chicken noodle soup. If you have more questins do not hesitate to ask. I hope that helps.
I just made this recipe and it turned out great! I've been looking for more instant pot recipes since I don't have as much time to cook now because I had a baby.
I'm so happy to hear that you like it. I love my instant pot! You can check all my Instant Pot recipes HERE. Enjoy! And congrats on your baby!
Hey, has anyone every tried freezing this recipe after it's made? I would omit the fresh parsley and dill until thawed. Have an upcoming surgery and want to have meals like this on hand.
I have many times and it's 100% freezer friendly! I split the soup into serving containers and freeze them. Then place the container into the fridge to thaw and then later reheat the soup on the stovetop (my preference) in a small saucepan. I hope this helps!