Curried Instant Pot Split Pea Soup
1 tablespoon olive oil
1 medium yellow onion diced
3 medium carrots sliced
2 stalks celery sliced
3 cloves garlic minced
2 teaspoons curry powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon salt
2 cups yellow split peas picked through and rinsed
4 cups vegetable broth
2 cups water
fresh parsley for garnish (optional)
Set your Instant Pot to the Sauté function. Add olive oil. Once the olive oil is hot, add the onions and sauté for 1 minute.
Add the carrots, celery, and garlic. Sauté for another 2 minutes.
Add the curry powder, cumin, coriander, and salt. Mix to combine. Cancel the Sauté function.
Add split peas to the Instant Pot, then add the broth and water.
Lock the lid in place and make sure the steam release handle is closed. Set to manual high pressure for 10 minutes. Instant Pot will take roughly 15 minutes to build pressure, timer will start counting down after it has reached pressure.
After the time has ended, let the pressure release naturally (this will take roughly 35 minutes) or quick release after 15 minutes.
Once the pressure has been released naturally (you will know pressure has been released when the float valve has dropped back down), slowly unlock and remove the lid. Stir the soup so everything combines.
Garnish with fresh parsley (optional) and serve.