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–+ servings
hearty split pea soup
Jon Simon

Split Pea and Kale Soup (Instant Pot)

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A hearty, protein-rich Instant Pot split pea soup with yellow split peas, fresh kale, and aromatic vegetables. One sealed pressure cycle replaces hours of stovetop simmering, making it an easy plant-based meal-prep lunch.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients
 
 

  • 2 cups yellow split peas rinsed
  • 1 large onion diced
  • 3 carrots chopped
  • 3 stalks celery chopped
  • 4 cloves garlic minced
  • 1 bunch kale stems removed and chopped
  • 8 cups vegetable broth
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • salt to taste

Equipment

Method
 

  1. Set the Instant Pot to Saute mode and dry saute the onion, carrots, and celery for about 5 minutes until they begin to soften. Add the garlic and cook for 1 minute more until fragrant.
  2. Add the rinsed split peas, vegetable broth, bay leaves, thyme, smoked paprika, and black pepper. Stir to combine.
  3. Lock the lid, set the valve to sealing, and pressure cook on high for 15 minutes. Allow a natural release for 15 minutes, then quick release any remaining pressure.
  4. Remove the bay leaves. Stir in the chopped kale and let it wilt for 2 to 3 minutes in the residual heat. Season with salt to taste and serve.

Nutrition

Serving: 1servingCalories: 290kcalCarbohydrates: 52gProtein: 18gFat: 1gSodium: 580mgFiber: 20gSugar: 8g

Notes

Net carbs: 32g per serving (52g total carbs minus 20g fiber). This is a high-fibre legume soup, not a keto recipe.
Tip: Avoid adding salt until the split peas are fully cooked, as salt can keep them from softening. Rinse the split peas thoroughly first to remove any debris.
Storage: The soup thickens as it cools; thin with extra broth when reheating. Refrigerate up to 5 days or freeze up to 3 months.

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