Ingredients

The following ingredients have 4 Servings
  • Instant Pot
  • Colander
  • Spare Inner Pot
  • Silicone Lid
  • Hand Blender
  • 500 g Yellow Split Peas
  • 3 Large Carrots
  • 1 Medium White Onion
  • 1 Medium White Potato
  • 3 Celery Stalks
  • 800 g Tinned Tomatoes
  • 3 Cloves Garlic
  • 1 Tbsp Thyme
  • 1 Tbsp Basil
  • 1 Tbsp Parsley
  • Salt & Pepper

Instruction

  • Rinse your yellow split peas in a colander until they are thoroughly rinsed, and any bad ones have been removed.
  • Clean and dice your celery. Peel and dice your onion, carrot, garlic and potatoes.
  • Place the vegetables in the instant pot along with the tinned tomatoes.
  • Set the instant pot to sauté and cook for 2-3 minutes, adding in your seasonings as you go. You want to get your vegetables loaded in the seasoning.
  • Add in the yellow split peas, turn off sauté and add in 1600ml of water or vegetable stock and mix well.
  • Place the lid on the instant pot pressure cooker and select the soup setting and change the time to 20 minutes.
  • Allow natural pressure release for a further 10 minutes.
  • When you release pressure there will not be much pressure left to release and give it a quick stir.
  • Using a hand blender, blend the lumps of potatoes and some of the celery and carrot. Only do this for about 15% of your soup as you want to blend a bit of it to thicken up the soup.
  • Serve while still warm.