Easy Curried Split Pea Soup in the Instant Pot®

This creamy and hearty soup has a delicious twist from a traditional split pea soup because of the warm and flavorful spices. The natural sweetness in the peas makes this a wonderful addition to your soup collection. My future son-in-law, who hates pea soup, absolutely loves this version. If you have an aversion to eating green soup, no problem! I use the yellow variety here which is more pleasing to the eye because it allows the colors of the other vegetables to be seen. This hearty soup comes together quickly & very easily and is customizable to your taste. By using the Instant Pot®, or other Pressure Cooker, you can have dinner in an hour total with no fuss. If cooked on the stove pea soup takes hours to cook down to a creamy consistency. This comes together quickly. Just mix everything in the pot, start the timer, go take a nice walk and dinner is hot and waiting for you when you return.

AuthorLaurie PawlaczykCategory, , DifficultyBeginner
Yields7 Servings
Prep Time5 minsCook Time50 minsTotal Time55 mins
 1 tsp garlic powder
 1 tsp cumin
 1 tsp coriander or oregano
 1 tbsp curry powder
 ¼ tsp cayenne pepper
 2 cubes vegetable boulion
 6 cups water
 1 cup diced onion, fresh or frozen
 2 lbs frozen mixed vegetables
 1 lb split peas, yellow or green
 ½ bunch kale, washed destemmed and chopped (optional)
1

Rince the split peas very well until the rinse water is clear. Remove any debris. I like to submerge them and let them sit while I fill the pot with the other ingredients. I put the split peas in a strainer then place strainer in a bowl. Fill the bowl with water and stir so the peas do not stick together. Then lift out strainer and repeat. This way I know they are rinsed well because I can get a good look at the water. This step will help ensure a creamy texture and will make the peas more digestible which will eliminate or reduce gas.

2

Add bouillon cubes, garlic powder, cumin, coriander (substitute oregano if you do not have), cayenne pepper, and curry powder to the Instant Pot®. Add 6 cups of filtered water.
Tip: If cooking on the stovetop add an additional 2 cups of water.
Add hot water to speed up cooking time if desired.

3

Add onions and mixed vegetables and stir. If you do not stir right away all the vegetables will freeze into a solid block. If this happens, no worries, you need to stir at the end anyway and everything will come out fine.

4

Add rinsed peas and stir.

5

Close and lock the lid on the pot. Make sure the venting valve is on “sealing”.
Set the cooker to manual and 20 minutes.
-If you cook on the stovetop bring to a boil and simmer for 1½-2 hours or until split peas break down and are creamy. (Don't forget that extra 2 cups water!)

6

The pressure cooker will beep when it reaches pressure and the timer will start counting down. If you start with cold water this will take about 30 minutes.

7

When the soup is finished cooking you have two options:
-You can release the pressure (be careful!).
-You can shut off the pressure cooker and let the pressure reduce naturally on its own.
Either way, this is where you would add the Kale. Stir it in and replace the lid. Let it steam for an additional 5-10 minutes.
Add salt and pepper to taste.

8

Variety: You can really use any frozen vegetables you have on hand. Cauliflower in pieces or riced cauliflower would be very good. Also shredded chicken could be added or served on the side. You can garnish with cilantro, lemon juice or sour cream. Serve with a thick slice of bread or toasted garlic bread and enjoy!

Nutrition Facts

Serving Size approximately 2 cups

Servings 7


Amount Per Serving
Calories 300
% Daily Value *
Total Fat 1.7g3%
Saturated Fat .4g2%
Cholesterol 0mg
Sodium 487mg21%
Potassium 613mg18%
Total Carbohydrate 54g18%
Dietary Fiber 19g76%
Sugars 10g
Protein 17g34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

 

 

Ingredients

 1 tsp garlic powder
 1 tsp cumin
 1 tsp coriander or oregano
 1 tbsp curry powder
 ¼ tsp cayenne pepper
 2 cubes vegetable boulion
 6 cups water
 1 cup diced onion, fresh or frozen
 2 lbs frozen mixed vegetables
 1 lb split peas, yellow or green
 ½ bunch kale, washed destemmed and chopped (optional)

Directions

1

Rince the split peas very well until the rinse water is clear. Remove any debris. I like to submerge them and let them sit while I fill the pot with the other ingredients. I put the split peas in a strainer then place strainer in a bowl. Fill the bowl with water and stir so the peas do not stick together. Then lift out strainer and repeat. This way I know they are rinsed well because I can get a good look at the water. This step will help ensure a creamy texture and will make the peas more digestible which will eliminate or reduce gas.

2

Add bouillon cubes, garlic powder, cumin, coriander (substitute oregano if you do not have), cayenne pepper, and curry powder to the Instant Pot®. Add 6 cups of filtered water.
Tip: If cooking on the stovetop add an additional 2 cups of water.
Add hot water to speed up cooking time if desired.

3

Add onions and mixed vegetables and stir. If you do not stir right away all the vegetables will freeze into a solid block. If this happens, no worries, you need to stir at the end anyway and everything will come out fine.

4

Add rinsed peas and stir.

5

Close and lock the lid on the pot. Make sure the venting valve is on “sealing”.
Set the cooker to manual and 20 minutes.
-If you cook on the stovetop bring to a boil and simmer for 1½-2 hours or until split peas break down and are creamy. (Don't forget that extra 2 cups water!)

6

The pressure cooker will beep when it reaches pressure and the timer will start counting down. If you start with cold water this will take about 30 minutes.

7

When the soup is finished cooking you have two options:
-You can release the pressure (be careful!).
-You can shut off the pressure cooker and let the pressure reduce naturally on its own.
Either way, this is where you would add the Kale. Stir it in and replace the lid. Let it steam for an additional 5-10 minutes.
Add salt and pepper to taste.

8

Variety: You can really use any frozen vegetables you have on hand. Cauliflower in pieces or riced cauliflower would be very good. Also shredded chicken could be added or served on the side. You can garnish with cilantro, lemon juice or sour cream. Serve with a thick slice of bread or toasted garlic bread and enjoy!

Easy Curried Split Pea Soup in the Instant Pot®
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