Instructions

• Turn the Instant Pot to the Sauté function and add 1 tablespoon olive oil. When the oil is hot, add the diced onion, peeled and diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. If pieces begin to brown or stick, scrape the bottom with the spoon to loosen them.
• Add the minced garlic and sauté, stirring, for about 1 minute until fragrant.
• Add the rinsed 1 pound dried green split peas, 6 cups vegetable broth, and 1 teaspoon dried thyme. Stir to combine and scrape up any browned bits from the bottom.
• Secure the lid and set the steam release valve to Sealing. Select Pressure Cook (or Manual) on High and set the time to 15 minutes.
• When the cook cycle ends, allow the pressure to release naturally for 10 minutes. After 10 minutes, carefully move the valve to Venting to release any remaining pressure, then wait until the float valve drops and the lid can be opened.
• Open the lid away from you, stir the soup, and season with salt and pepper to taste. If you prefer a smoother texture, use an immersion blender to purée the soup to your desired consistency.