Yellow Pea Soup Pressure Cooker
Experience the comforting warmth of homemade Yellow Pea Soup, prepared effortlessly in a pressure cooker for a quick and hearty meal. This nutrient-packed recipe combines tender yellow split peas with a medley of sautéed onion, carrots, celery, and garlic, simmered in a flavorful broth infused with thyme, cumin, and a hint of bay leaf. The pressure cooker’s magic transforms everyday ingredients into a creamy, aromatic soup in just 30 minutes of cooking time, making it perfect for busy weeknights. Whether you prefer it rustic and chunky or velvety smooth, this soup can be easily tailored to your texture preferences. Garnished with a sprinkle of fresh parsley, it’s served warm and comforting, ideal as a standalone dish or alongside crusty bread. This easy, one-pot recipe is a must-try for pea soup lovers and those seeking quick yet nourishing meals.
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Recipe Information
Ingredients
- 2 cups dried yellow split peas
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups vegetable or chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1 dried bay leaf
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Rinse the dried yellow split peas in a fine mesh sieve under cool water. Set aside.
Turn the pressure cooker to the sauté setting and heat the olive oil.
Add the chopped onion, diced carrots, and diced celery to the pressure cooker. Cook for 3-5 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the rinsed split peas, broth, dried thyme, ground cumin, bay leaf, salt, and black pepper to the pot. Stir to combine.
Secure the lid on the pressure cooker and ensure the valve is set to the sealing position.
Set the pressure cooker to high pressure and cook for 15 minutes.
Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release to vent any remaining steam.
Open the lid and remove the bay leaf. Use a ladle to stir the soup, breaking up the peas slightly for a creamy texture. For a smoother soup, use an immersion blender to partially blend the mixture.
Taste and adjust seasoning with additional salt and pepper, if needed.
Ladle the soup into bowls and garnish with fresh chopped parsley, if desired. Serve warm.
Nutrition Facts
Calories |
1919 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7919 mg | 344% | |
| Total Carbohydrate | 295.7 g | 108% | |
| Dietary Fiber | 110.9 g | 396% | |
| Total Sugars | 50.2 g | ||
| Protein | 114.6 g | 229% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 510 mg | 39% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 5557 mg | 118% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
