Instant Pot Green Split Peas (Fast, Tender, No Soaking!)

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Bowl and spoonful of dry green split peas

With an Instant Pot and less than 40 minutes, you can make perfectly cooked split peas every time! Let us show you how.

Pouring water into an Instant Pot with green split peas

Instant Pot Split Peas

If you want to cook split peas in a fraction of the time without standing over a hot stove, you’re in the right place!

  • Ratio = 1 part split peas : 3 parts water (or broth)
  • Cook Time = 15 minutes
  • Release = 15 minute natural release, then release any remaining pressure

Cooking split peas this way results in a soupy consistency. It’s a perfect canvas for adding your favorite seasonings, such as onion, garlic, celery, herbs, salt, and pepper.

Instant Pot of cooked split peas

Did you find this helpful? If so, be sure to check out our Instant Pot Cooking Times Guide for perfectly cooked grains and beans every time!

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!

Bowl of cooked green split peas

Instant Pot Green Split Peas (Fast, Tender, No Soaking!)

A quick & simple method for making PERFECT cooked green split peas! Plus, a versatile template for creating split pea soup or stew.
Author Minimalist Baker
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Pouring water into an Instant Pot of green split peas
4.84 from 6 votes
Prep Time 23 minutes
Cook Time 15 minutes
Total Time 38 minutes
Servings 4 (~2/3-cup servings)
Course Helpful How-to, Side Dish
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 5 Days

Ingredients

ADD-INS optional

  • Chopped onion
  • Chopped celery
  • Minced garlic
  • Fresh or dried herbs (such as thyme, oregano, and/or bay leaf)
  • Sea salt & black pepper

Instructions

  • OPTIONAL: If using flavor add-ins, sauté onion, celery, and garlic in a little oil or water until tender and lightly browned.
  • Add split peas and water (or vegetable broth) to the Instant Pot and stir to prevent sticking. Optionally, add fresh or dried herbs, sea salt, and/or black pepper. 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, allow to naturally release for 15 minutes, then release any remaining pressure. Carefully remove lid once steam has fully escaped.
  • Best when fresh. Store cooled leftovers in the refrigerator up to 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.

Notes

*Nutrition information is a rough estimate.
*Total time includes active cook time, release time, and the time it takes for the Instant Pot to heat up (~8 minutes).

Nutrition (1 of 4 servings)

Serving: 1 2/3-cup serving Calories: 178 Carbohydrates: 30.2 g Protein: 11.3 g Fat: 1.9 g Saturated Fat: 0.2 g Polyunsaturated Fat: 0.5 g Monounsaturated Fat: 0.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 2 mg Potassium: 417 mg Fiber: 10.9 g Sugar: 1.5 g Vitamin A: 73.01 IU Vitamin C: 0.88 mg Calcium: 22.54 mg Iron: 2.32 mg

Reader Interactions

Comments

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lise, we aren’t sure on that one as we haven’t experimented with whole dried green peas. Let us know if you try it!

  1. Kelly says

    Just had a taste. Delicious. I used celery, onion and garlic on saute mode for about 5 minutes before adding the peas and water. It is a little soupy for my taste so I will cut down the water next time so it’s much thicker. Maybe next time I will try adding carrots to the saute for more flavor. A great base!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kelly, thanks for sharing your experience! You can try cutting back the water a bit, but the trouble we find with the Instant Pot is that if the beans aren’t fully covered by at least ~1/2 inch, they cook unevenly. An alternative is to evaporate water at the end by removing the lid and turning to the sauté function, stirring frequently until the desired consistency is achieved. Hope that’s helpful!

  2. Kim says

    Just made this…so simple and tasty! I sauteed a few veggies right before, carrots, garlic, celery, and added the herbs I have on hand. The texture is right on and I love that it’s so easy to vary the spices…this will stay in my rotation.

    Thank you!

    *Note, I have a big Instapot to I set mine to 13 minutes and did a natural release for about 8. I feel like I have to adjust my time with recipes otherwise food gets overcooked.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Kim! Thanks for the lovely review and sharing your modifications! xo

  3. Kim says

    Just made this…so simple and tasty! I sauteed a few veggies right before, carrots, garlic, celery, and added the herbs I have on hand. The texture is right on and I love that it’s so easy to vary the spices…this will stay in my rotation.

    Thank you!

    *Note, I have a big Instapot to I set mine to 13 minutes and did a natural release for about 8. I feel like I have to adjust my time with recipes otherwise food gets overcooked.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Wonderful! thanks for sharing, Kim! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  4. Diane Stafrace says

    I would love to try your recipes but I don’t have an instant pot :(
    How can I still make this soup in a normal pot please?

  5. Brenda says

    After having an instant pit for a year or more….I’ve decided its time to make friends with it and learn how to cook with it. When this simple recipe popped up on my email I gave it a try last night.

    The recipe in the email is laid out better than the one on Pinterest. It has exact ingredient measurements and uses full fat canned coconut milk which is pure magic in this soup!

    Anyhow, I’m not a cook, just wanted to make pea soup for my 90 year old mom on a winter day.

    This is a FABULOUS soup!!! I doubled the recipe for sharing. It has been filed with family favorites.

    Thank you to Minimalist Baker for providing such amazing recipes! I love reading your emails/links to new recipes and love how you can make great nutritional meals with minimal ingredients.

    Happy follower
    Brenda

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Brenda! Thanks so much for your kind words and lovely review! xo

  6. Jenny says

    Made for my hubby after oral surgery. Split pea with ham is his fave, and he loved this one. Used Knorr chicken stock tub and smoked salt. He’s a happy guy! Simple, quick, easy, and tasty! Thanks for sharing this with us.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad he enjoyed it. Wishing him a speedy recovery. Thanks so much for the lovely review, Jenny!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Sorry to hear you didn’t enjoy it! The tricky thing with the Instant Pot is that you have to use enough water to cover the split peas, which results in more of a soupy consistency (as mentioned in the post). You can try reducing the cook time and using less water, but in our experience, that makes them undercooked and more likely to result in digestive distress.

  7. Raquel says

    Omg! I found your recipe bc I had to use these dried split peas I bought before they expire. I didn’t add onions and I used vegan cream protein broth. AMAZING! I also added cayenne pepper spice for a little kick. This was so good. It was the perfect texture and I thought I hated split pea soup after all these years even though I never had it. LOL! Thank you for the recipe…

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