Step 1

OPTIONAL: If using flavor add-ins, sauté onion, celery, and garlic in a little oil or water until tender and lightly browned.

Step 2

Add split peas and water (or vegetable broth) to the Instant Pot and stir to prevent sticking. Optionally, add fresh or dried herbs, sea salt, and/or black pepper. Pressure cook on high for 15 minutes (it will take about 8 minutes for the Instant Pot to pressurize before cooking begins).

Step 3

Once the timer goes off, allow to naturally release for 15 minutes, then release any remaining pressure. Carefully remove lid once steam has fully escaped.

Step 4

Best when fresh. Store cooled leftovers in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat in a saucepan on the stovetop, adding a little water, as needed, to prevent sticking.