A creamy, rich, and warming split pea soup. This recipe is ready in less than 20 minutes, made in one-pot, and contain simple ingredients.
Dissolve 3 tsp vegetable bouillon paste in 3 cups hot water. Whisk to combine.
Combine all ingredients in an Instant Pot and stir well to combine.
Seal lid, making sure the pressure knob is not on venting. Pressure cook on high pressure for 15 minutes. Release pressure for 20 minutes.
Serve with fresh parsley, a crack of black pepper, and toasty bread.
To store/freeze: I recommend storing in a glass jar or airtight container in the fridge for up to 1 week. Freeze in an airtight container or ziploc bag for up to 2 months. When reheating, add a bit of vegetable broth or water to thin out to desired texture.
Stovetop Instructions: You can make this recipe on the stovetop by sautéing veggies (onion, carrot, celery, and garlic) in a large pot. After adding the remaining ingredients, bring to a boil, cover, and simmer for approximately one hour (or until split peas are cooked to desired tenderness).