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Instant Pot Creamy Split Pea Soup

Instant Pot Creamy Split Pea Soup

A super simple recipe for instant pot creamy split pea soup made with Thai red curry paste for an extra spicy kick. Also perfect for meal prep and it’s freezer-friendly!

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Bowl of creamy split pea soup topped with cilantro and everything bagel seasoning

Feel free to customize it to your liking. Possible add-ons and toppings as well as extra tips are part of this post.

Cooking in a pressure cooker is hassle-free and easy. We use it a lot in our home and the food is always delicious so I hope you try too!

Note: This is a vegetarian yellow split pea soup. It contains Thai red curry paste that is usually made with fish stock. To be sure it is vegan, check the ingredient list or make your own paste.

Ingredients of creamy split pea soup

Ingredients that you need:

Olive oil – this is my preferred cooking oil, but you can use alternatives if you want to.
Onion – either white or yellow
Split peas – I used the yellow kind
Ginger – use fresh for best results
Thai red curry paste – a must in this recipe. You don’t need much but then again, it depends on everyone’s taste.
Vegetable stock – you can substitute with any other stock from turkey, chicken, stock cubes, bouillon….
Coconut milk – not the coconut milk drink!
Fresh cilantro

As you can see, this pressure cooker creamy split pea soup needs only 9 ingredients, and some are pretty customizable. The whole batch can be doubled if you want.

Picture collage showing step by step how to cook split pea soup in instant pot

Tools needed:

Instant pot – if you don’t have a pressure cooker, you can make it on a stovetop instead.
Wooden spoon – for mixing
Chopping board + knife – for the onion, peeling the ginger, and for chopping the herbs.
Fine grater – for the ginger
Immersion mixer – to blend everything until you get nice creamy yellow split pea soup.

Close-up of homemade creamy split pea soup

Optional add-ons & topping ideas

  • We absolutely love the thin vermicelli noodles (or that kind). You can serve them on side in case some of your diners don’t want to add them to the soup.
  • As a topping, use anything you like from croutons, a drizzle of olive oil, finely chopped fresh parsley or chives or cilantro, seeds of any kind. If I have homemade everything bagel seasoning on hand, I make sure to use it too! It is so good.
  • As a side, garlic bread or any fresh baguette or artisan bread is perfect. Dinner rolls will also work great.
  • A dollop of sour cream or yogurt (for non-vegans) – this also makes this split pea soup milder if you feel it is too spicy from the Thai curry paste.
Pressure cooker creamy split pea soup

Pro tips for making creamy split pea soup

  • This creamy split pea soup may appear thin but note that it thickens a lot as it cools down. If you were to add some more split pea to it, it might turn out extremely thick. Now if it does, you can thin it with more coconut milk or vegetable broth. You can do the same when reheating it.
  • It is perfect for a meal prep as it will last for several days in your fridge when stored properly (preferably in an airtight container) but it also freezes well! To freeze, fill a Ziploc bag and lay it flat on a baking sheet or tray and flash freeze or pour into a freezer-friendly container (always leave some space so it can expand in both the bag and container). That way, it will last for months but we like to eat it withing 3 months.

More instant pot soup recipes for you to try:

  • Broccoli Cheese Soup
  • Potato Leek Soup
  • Creamy Tortellini Soup
Best instant pot creamy split pea soup recipe
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5 from 5 votes

Instant Pot Creamy Split Pea Soup

A super simple recipe for instant pot creamy split pea soup made with Thai red curry paste for an extra spicy kick. Also perfect for a meal prep and it’s freezer-friendly!
Prep Time5 minutes mins
Cook Time25 minutes mins
Total Time30 minutes mins
Servings: 4 portions, see note 6
Calories: 419
Author: Julia

Ingredients

  • 1 tablespoon olive oil , see note 1
  • 1 medium onion , finely minced (about 2/3 cup)
  • ½ thumb fresh ginger , finely grated, see note 2
  • ½ teaspoon Thai red curry paste , see note 3
  • 1 cup yellow split peas (about 210 grams)
  • 4 cups vegetable stock (1-liter), see note 4
  • 1 can coconut milk (14-ounce/400 milliliters)
  • 1 tablespoon fresh coriander , finely chopped , see note 5
Prevent your screen from going dark

Instructions 

  • Turn on the Instant Pot and press “SAUTE”.
  • Add oil and onion and saute until the onion is translucent, about 4 minutes.
  • Add ginger and saute for a minute before adding the paste. Mix everything well with a wooden spoon. Add the rest of the ingredients: yellow split pea, stock, coconut milk and coriander. Turn off the “SAUTE” function.
  • Cover the pot with a lid and lock it into its position. Turn the steam release valve to “SEALING” and press “PRESSURE COOK” or “MANUAL” (old models). Set the timer to 4 minutes (also make sure the pressure is set to high).
  • When the time is up, wait until the pin drops itself before opening the lid.
  • With an immersion blender, blend until smooth. Taste. Add more cilantro/parsley or seasoning if you like or just sprinkle some on top before serving (see note 7).
  • Enjoy!

Notes

  1. If you don’t have olive oil, use what you have on hand – sunflower, vegetable, even sesame will work but it will change the soups flavor a bit.
  2. Make sure to use fresh ginger for the best result.
  3. Use as much/as little as you like. I’ve noticed that once I added a full teaspoon and it was just perfect while another time it was too spicy. So, I suggest starting with less and tasting it after it has been done. You can still add more at the end.
  4. Vegetable stock can be substituted with chicken or turkey stock or bouillon or stock cubes.
  5. Add more if you like or substitute with fresh parsley!
  6. You should get at least 6 cups of soup out of this recipe. This can feed up to 6 people if serving 1 cup per person.
  7. I don’t use any salt as it is not needed when using regular stock. However, they vary from brand to brand and so does the amount of sodium they contain. For that reason, you might need to use salt or if you decide to use a low sodium stock.
  8. This creamy split pea soup is perfect for a meal-prep. It also freezes well!
  9. The soup will thicken a lot as it cools but when re-heated it turns thinner again.
  10. The recipe was developed for a 6-quart/6-liter instant pot.
  11. The overall cooking time does not include the time the pot needs to come to pressure (about 10 minutes), nor the time it needs to release the pressure (about 15 minutes).
  12. More tips, topping ideas, and other useful information for beginner cooks can be found above this recipe card.
Course: Soup
Cuisine: American
Keyword: Instant pot soup recipe, Split pea soup
Nutrition Facts
Instant Pot Creamy Split Pea Soup
Amount per Serving
Calories
419
% Daily Value*
Fat
 
25
g
38
%
Saturated Fat
 
20
g
125
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Sodium
 
962
mg
42
%
Potassium
 
744
mg
21
%
Carbohydrates
 
38
g
13
%
Fiber
 
13
g
54
%
Sugar
 
7
g
8
%
Protein
 
14
g
28
%
Vitamin A
 
680
IU
14
%
Vitamin C
 
4
mg
5
%
Calcium
 
52
mg
5
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
** As an Amazon Associate I earn from qualifying purchases.
Did you make this recipe?I love hearing from you when you’ve made one of my recipes! Tag me on Instagram at @happyfoodstube or leave me a comment below.
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Comments

  1. gloria randall says

    22/08/2021 at 15:53

    hello! can green split peas be used? can a combination of 1/2 yellow split peas and 1/2 green split peas be another way to cook this recipe if so desired?

    Reply
    • Julia | Happy Foods Tube says

      30/08/2021 at 10:44

      HI Gloria. Yes. You can use green split peas or a combo of yellow and green. The cooking time should be the same but if not sure, add an extra minute. Hope this helps!

      Reply
  2. Sarah says

    07/10/2021 at 22:07

    What a great soup, wonderful taste. Will definitely make it again.5 stars

    Reply
    • Julia | Happy Foods Tube says

      22/10/2021 at 09:36

      Hi Sarah. Thanks so much for your feedback! Hope you try some other recipes from our blog. Happy Cooking!

      Reply
  3. Nina says

    26/10/2021 at 08:10

    Hi! Thanks for sharing this great soup recipe. I tried this last weekend for my guests & they loved it.5 stars

    Reply
    • Julia | Happy Foods Tube says

      26/10/2021 at 10:05

      That’s so good to hear, Nina. Thanks so much for finding time to leave a comment! We hope you try some more Instant pot recipes from our blog. Happy cooking! :)

      Reply
  4. Kaimana says

    18/03/2023 at 05:42

    OMGG !!
    I followed the recipe except that I only had Thai GREEN curry.. measured out the ginger, curry as advised.. ‘ dis recipe is da’ bomb !!!”
    I would say that this soup is GOURMET to say the least.. I’d give it 1000 ⭐️ stars ⭐️ if possible !!! 👍🏽
    Wow, wow, wow…fyi: I’ didn’t feel it necessary to use an “!immersion blender…”
    I felt the texture from the yellow split peas was an enjoyable experience !!!
    … I’m keeping this one a “ secret,” lol…
    mahalo Julie !!! 🤜🏽💥🤛🏽5 stars

    Reply
    • Julia | Happy Foods Tube says

      23/03/2023 at 10:39

      Thanks for your feedback, Kaimana! Happy Instant Pot Cooking!

      Reply
5 from 5 votes (2 ratings without comment)

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