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5 from 4 votes

Instant Pot Split Pea Soup

This pea soup is so simple to make - you just throw everything, including the entire strips of bacon, into the Instant Pot. I am always making extra of this and freezing the leftovers for later, a perfect meal prep option for the cold, rainy nights here in Oregon.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Soup
Cuisine: American
Keyword: main course, vegetables, whole30
Servings: 4


  • Instant Pot


  • 1 tablespoon extra virgin olive oil
  • 1 medium yellow onion, diced
  • 3 ribs celery
  • 1 cup carrots, diced
  • 1 tablespoon minced garlic
  • 16 ounces chicken broth
  • 2 cups water
  • 2 tablespoons Oomph Cooking Blends - Mirepoix (optional)
  • 1 16 ounce bag split peas
  • 2 bay leaves
  • 1 teaspoon fresh thyme
  • 5-6 strips bacon
  • 1 tablespoon salt
  • 1 teaspoon black pepper


  • Turn Instant Pot on high sauté mode. Add olive oil.
  • Dice onion, celery and carrot and add to Instant Pot. Sauté until onions are translucent. Mince garlic and add to Instant Pot.
  • Turn sauté mode off and add chicken broth, water, Oomph Cooking Blends split peas, bay leaves, thyme and uncooked bacon strips to the pot. Season with salt and pepper. 
  • Close and lock Instant Pot lid and cook on manual high heat for 15 minutes. Allow Instant Pot to naturally release pressure for another 15 minutes before removing lid. Stir immediately.
  • Preheat pan on stovetop to medium-high heat. Remove strips of bacon from Instant Pot and sear bacon until crispy. Once crispy, remove from pan and pat with paper towel to remove any excess fat. Chop into pieces.
  • Garnish with chopped bacon, parsley and drizzle of extra virgin olive oil.