This is my go to soup through the winter months. I will take a break from work and whip this up from scratch for a healthy, satisfying and nutritious midday meal using my Instant Pot. I hope you enjoy!


  • 2 cups dried peas, sorted and rinsed
  • 6 cups vegetable broth or 6 cups water plus 2 vegetable bouillon
  • 1 small onion, chopped
  • 4 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 ribs celery, chopped
  • 1 medium potato, chopped
  • 2 bay leaves
  • 1 1/2 teaspoon smoked paprika
  • 1 1/2 teaspoon dried basil 
  • 1/4 teaspoon cayenne pepper


  1. Add all the ingredients in the Instant Pot. Cover Instant Pot and set the pressure release valve to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 15 minutes at high pressure.
  2. Let the pressure release naturally for 20 minutes. Move the Pressure Release to ‘Venting’ to release any remaining steam. Open the pot and stir and serve!