Pressure Cooker Split Pea Soup with Chicken Sausage
A creamy split pea soup spiced up with sausage and a little red pepper flakes.
My husband grew up eating split pea soup and he’s always enjoyed it. I, on the other hand, was a very picky eater growing up and wasn’t about to eat green soup. Fortunately, now that I’m a little bit older and hopefully a little bit wiser, I can finally say I like eating green split pea soup.
I recently saw Kalyn’s Split Pea Soup with Chicken Sausage and Carrots and decided to give it a try in the pressure cooker. I combine Kalyn’s recipe with one of my favorite pressure cooker soup recipes, Butternut Squash Soup.
Making Split Pea Soup with Chicken Sausage in an Instant Pot
You stir in a little half and half after pureeing the soup to add an extra layer of creamy, deliciousness. If you’re watching you weight for the new year, feel free to eliminate the half and half.
My husband loved this soup. He said it was an awesome soup, which is high praise because usually when he likes something he just says it’s pretty good. And I really like this soup too. Even if it was green.
Happy New Year everyone! Wishing you lots of delicious pressure cooked meals in the new year.
Split Pea Soup with Chicken Sausage
- 1 lb. ground chicken sausage
- 2 tablespoons butter
- 1 onion, finely chopped
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 2 cloves garlic, pressed or finely chopped
- 2 14-ounce cans (28 ounces) chicken stock
- 2 cups water
- 1 package (16 ounce) split peas, rinsed and sorted
- 1/4 teaspoon dried red pepper flakes
- 1/2 cup half and half
- Salt and fresh ground pepper to taste
Select sauté and brown sausage in pressure cooking pot. Remove to a plate.
Melt butter in pressure cooker pot. Sauté onions, celery, and carrots until tender, about 5 minutes. Add garlic, cook for one minute. Add chicken stock, water, split peas and red pepper flakes.
Select high pressure and 10 minutes cook time. When beep sounds turn pressure cooker off, wait 10 minutes and then use a Quick Pressure Release to release any remaining pressure.
When valve drops carefully remove lid, tilting away from you to allow steam to disperse. Puree until mixture is very smooth. (I used my immersion blender and pureed it in the pressure cooker pot.)
Select Simmer and add sausage and half and half and heat until sausage is heated. Add salt and pepper to taste.
More pressure cooker soups you might like:
Pork and Hominy Stew
Quick Black-Eyed Pea Soup
Pressure Cooker Chicken Noodle Soup
I made this tonight and it was fantastic. The only conversion was using pork Italian sausage as my grocer didn’t have chicken sausage on hand. My wife loved it and pointed out every flavor and texture – the peas, the sausage, the creaminess provided by the half and half, and the little bit of heat from the pepper flakes. I served it with toasted buttered multi-grain bread. Thank you! This is now a favorite.
That’s great – thanks Darren!
I’ve been making split-pea soup nearly since I bought my InstantPot nearly 2 years ago. I had been using supermarket chicken broth with decent results. I recently came across a concentrate that is dissolved in boiling water to make soup stock. The difference is amazing. Now I get a much deeper, more intense flavor from the vegetable stock. I prefer not to puree my soup, nor add cream, and I use pork sausage. I usually add 2oz of white wine as the onions saute. The result is a thick, rich soup with lots of carrot and sausage chunks in it. And my wife LOVES it!I have prepared other offerings from your web site and this is by far our favorite. Thanks!
Thanks for sharing your tips Mike. Nice to hear you love the soup.
If I don’t have an immersion blender will it still come out ok? I guess I could put it in a food processor a few cups at a time but I don’t really want to do that.
If you don’t mind it not being smooth, you don’t have to blend it and it still taste great.
Pea soup was a must for new years growing up. Tradition in our household, Canadian, was adding white hominy . I suggest Teasdale brand, cooking until tender. Ham and any pork products are very tasty. Onions and grated carrots also. Your favorite spices for flavoring. Yum! I hope I can wait six weeks for 2016. Enjoy!
I just purchased an electric pressure cooker, and am dying to try some of your recipes! However the 2 I want to try both call for chicken sausage; Tex Mex Chili Mac & Split Pea Soup with Chicken Sausage. Can you tell me what kind of chicken sausage to use? My market only has link sausage with ingredients like artichoke, apple, etc. I’m pretty sure those wouldn’t work well. I saw taco-seasoned ground turkey. Would that work for the Chili-mac? What about sweet italian sausage? Or is it the breakfast sausage type seasoned with sage? Thanks so much! Love your website.
Thanks Janice! If I can’t get the chicken sausage, I generally substitute Johnsville mild Italian sausage.
Barbara, in this recipe do you mean 2 -28oz cans (56 oz total) chicken broth or 28 oz all together? I’ve made it many times and was using 56oz. but last time I made it I for some reason used 28 oz. out of my Swanson’s box, and the soup turned out way too thick for us. Just wondering which you meant in your recipe, as the way it’s written is a bit confusing to me 🙂 I don’t recall seeing 28 oz cans of chicken stock either so just want to double check. Thanks!
28 ounces total. I updated the recipe so hopefully it’s clearer. I’ve only had split pea soup that was very thick. Nice to know that it’s tasty thinner as well. Thanks for the question.
What flavor of chicken sausage did you use?
It was just a traditional sausage flavor that my local grocery store makes.
Happy Holidays to you and yours! Just wanted to let you know I have made this soup about a dozen times now and we are still loving it! I have some in the cooker as I speak and thought of you 🙂
I love your site and have shared it with many 🙂 Thank you for all the work you put into it. Every recipe I have tried has has not disappointed. You are spoiling my husband 🙂
Thanks Mona! Your sweet comment was like an early Christmas gift. I’m so glad you and your husband love the soup. Thanks for sharing my site with others. Happy holidays!
Thank you so much for the wonderful recipe! I made this tonight for my husband and he went bonkers- he loved it that much!
The only thing I would do differently next time is use some fat to saute’ the chicken sausage. I used Italian chicken sausage but there seemed to be no fat in it, so it stuck to the bottom of my Instant Pot. (no non-stick pot)
I’ve never had split pea soup with chicken sausage verses the regular ham, and I really enjoyed this healthier version! I will be making this again and again. It’s a stick to your ribs comfort soup on a cold night like tonight, …not to mention that it’s super simple to throw together as well as economical!
Next time I’m going to add some crusty toasted garlic bread to go along with this wonderful soup!
Thanks Mona! So glad you loved the soup. I think my butcher probably does add some fat to their chicken sausage, because I don’t have to add any when I cook it. It’s ground sausage, but I’ll have to try the Italian chicken sausage some time. Crusty garlic bread would be a perfect addition as well.
I have made this 5 times since posting above and my husband is still going bonkers! 🙂 It’s so good!
Thanks!! So glad it’s become a favorite.
Happy New Year. I’ve not been here for awhile and I’m still not using my pressure cooker. I’ve got to get it out and learn it. This soup looks really very delicious. Pinned.
So glad you liked the split pea soup. I don’t know why, but I’ve always loved split peas.
Ha ha! It does look kind of like pond water. But split pea is one of my very favorites and I make it every time there is a ham bone in the freezer. I never thought to make it with sausage before, great idea! Also, they have yellow split peas in the bulk aisle at Winco for CHEAP if you ever want to try yellow soup. Thanks for a neat new version of this recipe.
I have an old pressure cooker from probably the 1970s not a fancy one of today with temperature and timer. Do I wait for the regulator to rock and count my 10 minutes from then?
Hi Carlene – yes, start the timer when your pressure cooker is at pressure.
Being of Swedish/German heritage; I’ve been eating pea soup all my life. The style I grew up with is to use pork spare ribs as the meat – delicious.
I also enjoy a nice hot bowl of split pea soup. Made some for Christmas Eve dinner and put the leftovers in quart containers to freeze for two other meals. YUM!! 🙂
I love split pea soup!