Creamy Potato Green Split Pea Soup (Instant Pot Friendly!)

GFVGVDFNS
Jump to Recipe
Two bowls of creamy Instant Pot green split pea soup

We recently shared a comprehensive Instant Pot Guide that included how to cook green split peas (no soaking required!). But since split peas aren’t the most flavorful on their own, we’re sharing how to put them to use in this delicious split pea soup!

This soup is enhanced with creamy potatoes and coconut milk (swoon), plus fragrant fresh and dried herbs. Just 1 pot and simple methods required. Let us show you how it’s done!

Potatoes, green split peas, onion, thyme, coconut aminos, garlic, oregano, pepper, olive oil, vegetable broth, and coconut milk

Origins of Split Pea Soup

It’s believed that split pea soup was enjoyed by the Greeks and Romans as far back as 400-500 BC. And it’s been made in varying forms in many countries and continents around the world, including Canada, several European countries, African countries, the Caribbean, and beyond!

Though often made with ham, we opted for a plant-based version that’s equally rich in flavor.

Sautéed onion and garlic in the Instant Pot

Instant Pot Split Pea Soup

This quick and easy split pea soup begins with sautéing onion and garlic for their aromatic qualities. They provide the base of flavor, while potatoes add creaminess.

Green split peas add substance and nutrition (zinc, iron, magnesium, B vitamins, potassium, fiber, protein, and more!). The Instant Pot comes in handy for split peas because it cooks them in a fraction of the time required by stovetop cooking.

Holding a bowl of dry green split peas over an Instant Pot

For liquid, we used vegetable broth for flavor and a little water to prevent the broth from overpowering the other ingredients.

Oregano and thyme add an herby element that pairs well with both potatoes and split peas. Coconut aminos add a little saltiness and depth of flavor. And black pepper adds a little spice (and health perks!).

Instant Pot with potatoes, onion, garlic, green split peas, thyme, and oregano

Once the soup has cooked for 15 minutes (yes, that’s all it takes!), the pressure is released and coconut milk is added for a creamy touch that takes it to the next level!

Using an immersion blender to blend green split pea soup in the Instant Pot

We hope you LOVE this green split pea soup! It’s:

Creamy
Savory
Rich
Flavorful
Comforting
Instant Pot Friendly
& Delicious!

Enjoy as a side with nearly any main or as an entrée with homemade croutons or bread (gluten-free if needed). It would also pair well with our Perfect Roasted Carrots, Sautéed Kale, and/or Easy Marinated Grilled Chicken.

More Easy Soup Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Bowls of creamy green split pea soup topped with croutons

Creamy Potato Green Split Pea Soup (Instant Pot Friendly!)

Creamy, comforting split pea potato soup made in the Instant Pot! Fast and easy, BIG flavor, and naturally gluten-free and plant-based!
Author Minimalist Baker
Print
Bowls of Creamy Potato Green Split Pea Soup topped with croutons
4.88 from 31 votes
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4 (~1 ½ cup servings)
Course Entrée or Side
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 4-5 Days

Ingredients

SOUP

  • 2 tsp avocado or olive oil (or sub 1/4 cup water)
  • 1 cup chopped white or yellow onion (1 small onion yields ~ 1 cup)
  • 4 large cloves garlic, minced (4 cloves yield ~4 tsp minced garlic)
  • 1 ½ cups diced gold potatoes, peeled, 1/4-inch pieces (~2 small-medium potatoes)
  • 1 cup green split peas
  • 3 cups vegetable broth
  • 1/2 cup water
  • 1/2 tsp dried oregano
  • 4 sprigs fresh thyme (whole)
  • 3-4 tsp coconut aminos
  • 1/2 tsp ground black pepper
  • 1/3 cup full-fat coconut milk

FOR SERVING optional

  • Freshly chopped parsley
  • Olive oil
  • Homemade croutons* or bread (gluten-free if needed)

Instructions

INSTANT POT

  • Turn on the sauté function on your Instant Pot (to the default “Normal” — not high or low). Once hot, add oil (or water) and onion and sauté for 2-3 minutes, stirring frequently, until onion is translucent and fragrant. Add garlic and sauté until fragrant, being careful not to let it burn.
  • Turn off the sauté function by pressing “Cancel.” Then add potato, split peas, vegetable broth, water, oregano, thyme, coconut aminos, and black pepper and stir.
  • Put on the Instant Pot lid and turn to seal. Pressure cook on HIGH for 15 minutes (it will take about 8 minutes for the Instant Pot to pressurize before cooking begins). Once the timer goes off, let the steam release naturally (~15 minutes), or carefully press the quick release if in a hurry. Turn the Instant Pot off by pressing “Cancel.”
  • Carefully open the lid, remove the thyme stems, add coconut milk, and lightly purée soup with an immersion blender. We prefer leaving some small chunks of potato intact. If you don’t have an immersion blender and don’t mind a more textured soup, turn on the sauté function and stir frequently for ~3-5 minutes to cook potatoes longer, pressing them against the sides of the pot to smoosh them. Taste test and adjust as needed, adding coconut aminos or salt for overall flavor and coconut milk for creaminess.
  • Best when fresh. Optionally, garnish with freshly chopped parsley, a drizzle of olive oil, and homemade croutons (see notes section for instructions) or sliced bread. Store cooled leftovers in the refrigerator up to 4-5 days or in the freezer up to 1 month. Reheat in a saucepan on the stovetop, adding a little water as needed to prevent sticking.

STOVETOP

  • Heat a large pot or Dutch oven over medium heat. Once hot, add oil (or water) and onion and sauté for 2-3 minutes, stirring frequently, until onion is translucent and fragrant. Add garlic and sauté until fragrant, being careful not to let it burn.
  • Add potato, split peas, vegetable broth, water, oregano, thyme, coconut aminos, and black pepper and stir. Bring to a gentle boil, then reduce heat, cover, and simmer for 30-45 minutes or until split peas are tender.
  • Remove the thyme stems, add coconut milk, and lightly purée soup with an immersion blender. We prefer leaving some small chunks of potato intact for texture. Taste test and adjust as needed, adding coconut aminos or salt for overall flavor and coconut milk for creaminess.
  • Best when fresh. Optionally, garnish with freshly chopped parsley, a drizzle of olive oil, and homemade croutons (see notes section for instructions) or sliced bread. Store cooled leftovers in the refrigerator up to 4-5 days or in the freezer up to 1 month. Reheat in a saucepan on the stovetop, adding a little water as needed to prevent sticking.

Video

Notes

*To make croutons, slice day-old bread (we like sourdough) into cubes (it can be easier to do this with scissors if your bread is difficult to cut). Add to a baking sheet or oven-safe cast-iron pan and toss with a little oil, salt, pepper, and garlic powder. Bake for 5-10 minutes at 400 degrees F (204 C), or until golden brown and toasty.
*Nutrition information is a rough estimate calculated with the lesser amount of coconut aminos and without optional ingredients.
*Inspired by Michelle from Healthier Steps.

Nutrition (1 of 4 servings)

Serving: 1 (~1 ½ cup serving) Calories: 193 Carbohydrates: 29.7 g Protein: 6.1 g Fat: 6 g Saturated Fat: 3.6 g Polyunsaturated Fat: 0.41 g Monounsaturated Fat: 1.65 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 491 mg Potassium: 310 mg Fiber: 7.9 g Sugar: 5.4 g Vitamin A: 27.38 IU Vitamin C: 7.29 mg Calcium: 83.34 mg Iron: 1.86 mg

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:




  1. Arya says

    Yum! i was in a rush and added the whole can of coconut milk lol.. had to boost the flavor by adding extra soy sauce etc. But i tasted it without the coconut milk and it was still delish!

    • Support @ Minimalist Baker says

      Yay! Thanks so much for sharing your experience, Arya. We’re so glad you enjoyed the end result! Thanks for the lovely review!

  2. Yuri says

    Soooooo good! We inhaled the whole thing and made a double batch the next time bc it’s just soooo good! So easy and used our instantPot! Made some croutons to go with it and it was the perfect topping! Thank you Dana!

  3. Jo says

    Hi! I really want to try this soup but i don’t consume coconut milk, would it work if i blended some cashews with the veggie broth?
    Thanks! I love this blog!!

  4. Kassi says

    Absolutely amazing and delicious. I made this on the stovetop. The only substitution was that I used dried instead of fresh thyme. I made crispy garbanzo bean croutons instead of bread because I’m GF. After my first bowl, I realized that the soup tasted so delicious without any topping and I ate it plain!

  5. Maddie says

    Love this! I added a cup of frozen peas and a cube of frozen spinach because I had them on hand (and they fit with the green theme). Served with some homemade sourdough bread – just lovely!

  6. Leah says

    Hi! Love the soup. I made it almost exactly as is. I added a little more garlic but I do that with almost every recipe. I didn’t peel the potatoes – mostly because I’m lazy but I tell myself it’s for the added nutrients the skin provides. Also added a wee bit of salt to the final product. It’s a delicious soup and I’ve made a second batch before I had even finished the first. Thanks!

  7. Chandler says

    This was SO GOOD! I love a thick and creamy soup and this really hits the spot. I don’t have an instant pot so made this using the stovetop instructions and it was so easy and satisfying. I will definitely be making this again!

  8. Sarah Jones says

    So I was on a mission to find a soup that would be like the peas soup and croutons my boyfriend of 30 years used to have in the 60’s, always before a foot match /Man City !! he would enjoy his pea- soup and croutons, it had to taste of the peas…..
    and I’m happy to say that he said today after having it for lunch after last nights tea, when can we have this again? sooooo moorish and tasty, and so thank you from both of us I knew you would be the right choice. Xx ps we now live in Italy so we crave are roots even more. Ciao!

  9. Julie Gindy says

    Love this soup! Perfect on a cold February day. I have always made pea soup with a ham bone, this is a fantastic variation where you don’t miss the meat! I am making for the second time this week. The Minimalist Baker is my 1st stop for any vegan recipe search!

  10. Kristin says

    I needed a big pot of this, so I used ingredients as suggested for 8 servings. Although the taste was good, the soup was not thick and hearty, nor was it a nice green color. I cooked it on the stovetop, not InstantPot. I did use a hand immersion blender, but it just didn’t come out as in the photo. I’m going to try it again though, using less broth next time and more potatoes and green peas. Thank you!

    • Support @ Minimalist Baker says

      Hi Kristin, we’re so sorry to hear it didn’t turn out as expected. Is it possible the split peas were old? It sounds like they might not have cooked enough. The Instant Pot does work best with this recipe, but we’ll take another look at the stovetop instructions to see if we can make improvements.

      • Kristin says

        Thank you! The soup is delicious. My split peas were not old, the soup just came out a little watery that’s all. I love your recipes, and use them often!!

  11. AR4Life says

    Though this was the first meal in my InstaPot, I have to say it turned out excellent. A lot better than I expected! :)

  12. Jen says

    Great recipe! Absolutely delicious! I did not have coconut aminos and used tamari as suggested. It was a great swap! Thank you for a great easy instapot meal!

  13. Kelly says

    Hi! I don’t have an insta pot, just an electric kitchen, could you help me please with the preparation on this mode?.

    Thank you!!!

    • Support @ Minimalist Baker says

      Hi Kelly, you can find stovetop instructions beneath the Instant Pot instructions. Hope that helps!

  14. Victoria says

    Delicious recipe! Instead of fresh thyme, I used 1/2 tsp. dried thyme. I also didn’t have any full-fat coconut milk so I just did 2/3 c. lite coconut milk. Will definitely be a new go-to in these winter months. Thank you!

  15. STACEY SOSA says

    First time I ever made soup. Your recipe and instructions including the video made it so easy and approachable.
    I added some smoked paprika and tumeric.
    The soup is delish, a combination of sweet and with heat.
    So happy I found your website.

  16. Angela Blakemore says

    What are your suggestions for the coconut milk not used. Opened 13.5 Oz. Don’t want it to go to waste.
    Any dessert options? Thanks!

    • Support @ Minimalist Baker says

      Hi Angela, if not using right away, you can freeze it in an ice cube tray and then transfer to a sealed container. It can also be used in a matcha latte, smoothies, and so much more! You can find more inspiration in our recipe index (sort by ingredient). Hope that helps!

  17. Anonymous says

    Hi! What a fabulous green-y soup! What substitution for coconut aminos do you suggest? I’ll make this for sure! Thanks:)

  18. Ximena says

    Split pea has never been a favorite over here in our household, but I am happy to report that the soup was a hit! I will be making this again :)

    Thank you!

    • Support @ Minimalist Baker says

      Yay! We’re so glad you and your family enjoyed it, Amy! Thanks so much for the lovely review!

  19. Sarah Lafferty says

    Super easy, cheap and scrummy, thank you!! You can use the Insta pot instructions with a pressure cooker, same outcome ♥️

  20. Renee says

    This looks yummy, can’t wait to try it! What could you use instead of potatoes in the recipe? Trying to be as low carb as possible.

    • Support @ Minimalist Baker says

      Hi Renee, hm that’s tough as the potatoes add a really nice creamy touch. But you could try increasing the split peas and adding more coconut milk for creaminess. Let us know if you try it!

  21. Grateful Mum says

    I’ve been a lurker here for quite some time and I never comment on anything I try but this is a really good recipe. I have two kids so time is precious and this hits all the right buttons. Kids love it, easy, flavorful and healthy. I doubled the batch for freezing leftovers and added carrot and more garlic. Thanks for all the great recipes you have given to us!

  22. Emily P. says

    I made this with a double batch in the Instapot. It was extremely delicious and incredibly easy! Will definitely be making it again! Thanks for the recipe!

  23. Lisa says

    I don’t post reviews very often, however, I saw this recipe last week and decided to try it out last weekend. I came back to this site specifically to post a review because this was the most amazing Split Pea soup recipe I have EVER made – and it was SO fast and easy to make. The flavor combination was out of this world and I loved that it was dairy-free yet still creamy. Nice job Minimalist Baker! This recipe is a keeper and I’ll use it for years to come. And P.S. I took some leftovers to work and my co-worker loved it too! Thank you.

    • Support @ Minimalist Baker says

      Aw, yay! We’re so glad you enjoyed it, Lisa. Thanks so much for taking the time for the lovely review! xo

    • Support @ Minimalist Baker says

      That should work. But we’d suggest using about half as much because the flavor is stronger. Let us know how it goes!

  24. Emily P. says

    Hello,

    I cannot wait to make this recipe today. I plan on using the instapot. Is it possible to double this recipe? If so, does it change the cooking time?
    Thanks!

    • Support @ Minimalist Baker says

      That should work well (assuming you have a 6 qt or larger Instant Pot). No need to change the cooking time. Let us know how it goes!

  25. Ceil says

    Hi, Dana:

    Tonight, I made your creamy potato and green split pea soup recipe. It rocks! Many thanks for sharing and also the intro to Coconut Aminos. I’d never heard of this condiment before. I was happy to see it at my neighborhood Whole Foods. :) This soup will become a regular on my menu.

    With gratitude,
    Ceil

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Ceil! Coconut aminos is one of our favorite ingredients. Thanks so much for the lovely review! xo

  26. Amy says

    Excellent winter soup and insanely easy to put together. I added carrots with the onion, and pureed some cannellini beans in at the end for extra body. Easy, simple, tasty, and will absolutely make it again. Thank you for the recipe!

      • Cherie Sarachan says

        Hi! Planning on making this tonight – using my vitamin in place of the immersion blender – how much do you recommend putting in the blender? Thanks it looks delicious!

        • Support @ Minimalist Baker says

          We’d suggest adding about half to three-quarters to retain some of the chunkiness in the remaining soup. Let us know how it goes!

          • Support @ Minimalist Baker says

            We haven’t tried it that way, but maybe! The frozen peas might be overcooked before the potatoes are done and you’ll likely need less liquid. We’d suggest maybe 5 minutes and 2 cups veggie broth? Let us know how it goes!

  27. Jess says

    Delicious! I doubled the recipe for plenty of leftovers. The only change I made was using white miso paste in place of coconut aminos. It turned out terrific and the croutons put it over the top. Thank you!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Jess. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Michelle Magyary says

      If I only have unsweetened almond milk (for cooking) could I use that instead of coconut milk? Also, what do you think about subbing in sweet potato?

      • Support @ Minimalist Baker says

        It won’t be as rich and creamy with almond milk, but might be okay. For sweet potato – a white sweet potato would probably be your best bet, but maybe scale back on the coconut aminos as it adds sweetness. Let us know how it goes!

  28. Robin says

    I made this last night and added carrots. Before using immersion blender I scooped out several cups to add some chunkiness. It was absolutely delicious and I will make it again often!

  29. Bree says

    Made this for dinner tonight. It was so easy to make and was so delicious! Definitely going to be a go to weeknight meal.

  30. Vicky says

    I’ve been waiting for a good split pea soup recipe! I made split pea soup for new years and it wasn’t great, so I’m so happy to see this here! Do you soak the split peas overnight? And do you have a home made veggie broth recipe? ( I’ve saved my veggie scraps this week)Thanks!

    • Support @ Minimalist Baker says

      Yay! There’s no need to soak them (especially if using the Instant Pot). If cooking on the stovetop, you could soak them to speed the cooking time. Here is our veggie broth recipe. Hope that helps!

  31. Suzanne Baker says

    Followed the recipe exactly and it turned out delicious! Made tempeh croutons to go on top. Really good! First time using my son’s instapot but the instructions were beginner friendly :).

      • Kate says

        I made this today and it was very tasty. I had to cook it a little bit longer (I added 5 more minutes) because the split peas weren’t quite tender enough. The coconut milk added a nice, creamy texture.

        • Support @ Minimalist Baker says

          We’re so glad you enjoyed it, Kate. Thanks for sharing your experience! Did you use the stovetop or Instant Pot method?

          • Kate says

            I used the Instant Pot method. I have found that since I live in a higher altitude (I am in Salt Lake City, UT), sometimes I have to adjust cooking times. I also used a Cuisinart pressure cooker.

          • Support @ Minimalist Baker says

            Ah, gotcha! We haven’t cooked at altitude, but have heard that it can have an impact. The Ultra and Max models come with the ability to adjust pressure settings to account for altitude.

    • TJ says

      This looks lovely, but in all truth, I’m always hesitant to try recipes that only use a small portion of a can of coconut milk. Despite my best intentions to use it up in another recipe only needing a smaller amount, it always seems to languish in the fridge way too long. I’d love to hear how you use up your remaining coconut milk after recipes like this one!

      • Support @ Minimalist Baker says

        Hi, That’s a great question! We like to freeze any leftover coconut milk in ice cube trays and then use in smoothies, soups, and so much more! You can find all of our recipes that use coconut milk by going here and selecting the ingredient “coconut milk”- hope that’s helpful!

    • Support @ Minimalist Baker says

      We haven’t tried it that way, but maybe! The green peas might be overcooked before the potatoes are done and you’ll likely need less liquid. We’d suggest maybe 5 minutes and 2 cups veggie broth? Let us know how it goes!

  32. Maxine says

    Hi.
    I don’t like coconut milk or most cream type recipes.
    Do you think it’ll be good without the coconut milk.
    Thank you

    • Support @ Minimalist Baker says

      Definitely! Just let it cool a bit before adding to the blender. We like leaving a little texture, so pulsing would be best.

  33. Michelle says

    I have everything except the coconut aminos. I’ve actually never bought coconut aminos. Any substitutions for this? You say it adds saltiness and depth of flavour. What about white miso paste? Thanks! I love split pea soup and I love potato soup and this combination is seriously making me drool!

  34. JoAnn M Lakes says

    I have a case of yellow split peas. Can I use them instead of the green? I grew up in northern Maine close to the Maritime provinces of Canada where yellow peas were more common than green. The yellow pea soup would be comforting.