Instant Pot Traveler’s Special Split Pea Soup

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recipe by Pamela Ellgen

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 2 ratings

About half an hour up the coast from where I live in Santa Barbara, California, lies Anderson’s Restaurant, which prides itself on its pea soup, serving more than 2 million bowls a year. There’s something so cozy about driving up the Central Coast and stopping in for a steaming bowl. I also really appreciate that they offer a completely vegetarian soup—a rare find. When I’m staying closer to home, I try to recreate their soup, and it comes pretty close! Jar size: 4 cups

Inspired by:

recipe updated May 28, 2020


  • Split peas icon
    Split peas
    3 cups (about 576 g)
  • Smoked sea salt icon
    Smoked sea salt
    1 tsp (about 5 g)
  • Dried thyme icon
    Dried thyme
    1 tsp (about 1.85 g)
  • Bay leaves icon
    Bay leaves
    2 (about 0.4 g)
  • Dried celery icon
    Dried celery
    ¼ cup (about 60 g)
  • Dried garlic icon
    Dried garlic
    1 tsp (about 5 g)
  • Dried onion icon
    Dried onion
    ¼ cup (about 79.2 g)
  • Vegetable broth icon
    Vegetable broth
    6 cups (about 1.326 kg)


  • kCook icon Instant Pot
  • kCook icon Inner pot

Step preview

  1. Add split peas, smoked sea salt, dried thyme, bay leaves, dried celery, dried garlic and dried onion to the inner pot
  2. Add vegetable broth to the inner pot
  3. Stir briefly
  4. Close and lock the lid and turn the steam release handle to Sealing
  5. Pressure cook - Manual, High, 20 min
  6. Natural release - 15 min
  7. Release pressure -
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