Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 carrots peeled and diced
- 2 celery stalks diced
- 2 cloves garlic minced
- 1 pound dried green split peas rinsed
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Set the Instant Pot to the 'sauté' function and heat the olive oil. Add the onion, carrots, and celery, cooking until the vegetables are softened, about 5 minutes.
- Add the garlic and sauté for another minute. Then add the rinsed split peas, vegetable broth, and thyme.
- Secure the lid of the Instant Pot, set the valve to 'sealing', and cook on manual high pressure for 15 minutes. Allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
- Open the lid carefully, season the soup with salt and pepper to taste, and stir well. If desired, use an immersion blender to purée the soup for a smoother texture.