If you’ve ever wished for a comforting, nutritious bowl of soup that feels like a warm hug on a chilly day, this Creamy Instant Pot Green Split Pea and Potato Soup Recipe is exactly what you need. It’s a smooth, velvety blend of tender green split peas and diced gold potatoes, enriched with fragrant herbs and a touch of coconut milk for luscious creaminess. This soup effortlessly combines simplicity with a depth of flavor, making it an absolute favorite that’s perfect for quick weeknight dinners or cozy weekend meals.

Ingredients You’ll Need

The image shows several ingredients arranged on a white marbled surface. There is a white bowl with a dark rim filled with green split peas on the left. Above it is a small wooden bowl with yellow potato cubes. To the right is a small white bowl with dark soy sauce. Below these bowls is a light beige round cutting board holding two sprigs of thyme, one whole white onion slice, diced onion pieces, and three garlic cloves. On the right side of the cutting board, three white spoons hold dried herbs, olive oil, and cracked black pepper. Below the cutting board are two containers, one with an orange liquid that looks like broth and the other filled with a white liquid that could be milk or cream. All items are neatly placed and well lit. photo taken with an iphone --ar 4:5 --v 7

This recipe shines with a handful of simple, wholesome ingredients that work together to create a soup that’s both satisfying and nourishing. Each component brings its own magic—onions and garlic lay down a savory foundation, potatoes add heartiness and texture, and the green split peas pack protein and earthiness, all rounded out beautifully by fresh herbs and creamy coconut milk.

Avocado or olive oil (2 tsp): Provides a subtle richness and helps soften the onions for that perfect base flavor.
Chopped white or yellow onion (1 cup): Adds sweetness and depth when sautéed until translucent.
Minced garlic (4 cloves): Brings a fragrant punch that wakes up every bite.
Diced gold potatoes (1 ½ cups): Offers creaminess and a gentle texture that complements the split peas beautifully.
Green split peas (1 cup): The star ingredient, bringing a hearty, earthy flavor plus natural thickening power.
Vegetable broth (3 cups): The flavorful liquid that keeps everything cozy and melds the ingredients together.
Water (½ cup): Helps create the ideal consistency for blending the soup.
Dried oregano (½ tsp): Adds a subtle herbal note that enhances the overall flavor profile.
Fresh thyme sprigs (4): Infuse the soup with a fragrant, earthy brightness that balances the creaminess.
Coconut aminos (3-4 tsp): Brings a savory umami kick with a mild sweetness, a lovely alternative to soy sauce.
Ground black pepper (½ tsp): Adds just enough spice to elevate the flavors.
Full-fat coconut milk (⅓ cup): This secret ingredient lends the soup its signature creamy texture and tropical smoothness.
For serving (optional): Freshly chopped parsley for brightness, a drizzle of olive oil for richness, and homemade croutons or good-quality bread for crunch and heartiness.

How to Make Creamy Instant Pot Green Split Pea and Potato Soup Recipe

Step 1: Sauté the Aromatics

Set your Instant Pot to the sauté function on “Normal.” Once hot, add your oil or water along with the chopped onion. Sauté for about 2 to 3 minutes until the onions become translucent and fragrant—this is where the foundation of flavor begins. Toss in the minced garlic and cook just long enough for it to release its aroma without burning, which keeps your soup tasting fresh and vibrant.

Step 2: Add Main Ingredients and Seasonings

Next, turn off the sauté mode. Stir in the diced potatoes, green split peas, vegetable broth, water, dried oregano, fresh thyme sprigs, coconut aminos, and black pepper. This beautiful combination of ingredients sets the stage for the hearty, comforting soup you’re about to enjoy. Give everything a gentle stir so the flavors mingle well before cooking.

Step 3: Pressure Cook the Soup

Secure the lid onto your Instant Pot and set the valve to seal. Select the pressure cook function on high for exactly 15 minutes. Though it takes a few minutes for the Instant Pot to get up to pressure, this relatively short cooking time is all you need for tender peas, perfectly cooked potatoes, and blended flavors. When finished, allow the pressure to release naturally for about 15 minutes—or use quick release if you’re short on time.

Step 4: Purée and Finish

Carefully open the lid and remove the thyme sprigs. Add the full-fat coconut milk, then use an immersion blender to lightly purée the soup. The goal here is to create a velvety texture while leaving some small potato chunks for delightful bursts of texture. If you don’t have an immersion blender, no worries! You can simply simmer the soup on sauté for a few more minutes while stirring and mashing the potatoes against the pot sides for a similar effect. Taste and adjust with extra coconut aminos or salt to balance the flavors perfectly.

How to Serve Creamy Instant Pot Green Split Pea and Potato Soup Recipe

The image shows a small white bowl filled with thick green soup that looks smooth and creamy. On top of the soup, there are two toasted brown croutons with a crunchy texture, and some bright green herbs are sprinkled around them. A silver spoon is placed inside the bowl, resting on the side. The bowl sits on a white marbled surface with a few drops of soup and small herbs scattered nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh parsley sprinkled on top adds a green pop of color and a touch of herbaceous brightness. A drizzle of olive oil enriches each spoonful with fruity notes, while homemade croutons or toasted bread add a satisfying crunch and help soak up every last bit of the luscious soup.

Side Dishes

This soup pairs beautifully with a simple side salad, crusty bread, or even a light grilled vegetable dish. A crisp green salad with a lemony dressing can provide a lively contrast to the creamy richness, balancing your meal perfectly.

Creative Ways to Present

For a fun twist, serve your Creamy Instant Pot Green Split Pea and Potato Soup Recipe in rustic bread bowls or garnish with a swirl of coconut cream and a sprinkle of smoked paprika for extra visual appeal. You can also top it with crispy fried sage or roasted pumpkin seeds for added texture and flavor complexity.

Make Ahead and Storage

Storing Leftovers

After this soup cools completely, store it in an airtight container in the refrigerator where it will stay fresh for up to 4-5 days. The flavors tend to deepen, making your leftovers even more delicious the next day.

Freezing

This Creamy Instant Pot Green Split Pea and Potato Soup Recipe freezes wonderfully. Portion the soup into freezer-safe containers or heavy-duty bags and keep it frozen for up to one month. Just be sure to leave room for expansion as it freezes.

Reheating

When you’re ready to enjoy the leftovers, reheat the soup gently on the stovetop over medium-low heat. Stir occasionally and add a splash of water or broth as needed to reach your preferred consistency, ensuring the soup stays perfectly creamy and smooth.

FAQs

Can I use yellow split peas instead of green?

Yes, yellow split peas can be used and will yield a slightly sweeter and milder flavor, but the soup’s texture and creaminess will remain just as comforting.

Is the coconut milk flavor strong in this soup?

Not at all. The coconut milk lends creaminess without overpowering the other flavors, providing subtle richness that plays beautifully with the herbs and peas.

Can I make this soup vegan and gluten-free?

Absolutely! This recipe is naturally vegan and gluten-free when you use vegetable broth and gluten-free bread or croutons for serving.

What if I don’t have an Instant Pot?

No problem! You can easily prepare this soup on the stovetop by simmering the ingredients until the peas and potatoes are tender, then blending for the creamy texture.

How can I make this soup thicker or thinner?

To thicken, simmer with the lid off to reduce the liquid or add more potatoes before blending. For a thinner soup, simply stir in extra broth or water until you reach your desired consistency.

Final Thoughts

I truly encourage you to give this Creamy Instant Pot Green Split Pea and Potato Soup Recipe a go. It’s the kind of dish that warms your soul, is easy to prepare, and uses ingredients you probably have on hand right now. Whether you’re new to cooking with an Instant Pot or just looking for a new favorite soup, this recipe delivers kindness in every spoonful. Trust me, once you try it, it’s going to become a staple in your kitchen.

Creamy Instant Pot Green Split Pea and Potato Soup Recipe

Ingredients You’ll Need