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  A super simple recipe for instant pot creamy split pea soup made with Thai red curry paste for an extra spicy kick. Also perfect for meal prep and it’s freezer-friendly!

Feel free to customize it to your liking. Possible add-ons and toppings as well as extra tips are part of this post. Cooking in a pressure cooker is hassle-free and easy. We use it a lot in our home and the food is always delicious so I hope you try too! Note: This is a vegetarian yellow split pea soup. It contains Thai red curry paste that is usually made with fish stock. To be sure it is vegan, check the ingredient list or make your own paste.

Ingredients that you need: Olive oil – this is my preferred cooking oil, but you can use alternatives if you want to. Onion – either white or yellow Split peas – I used the yellow kind Ginger – use fresh for best results Thai red curry paste – a must in this recipe. You don’t need much but then again, it depends on everyone’s taste. Vegetable stock – you can substitute with any other stock from turkey, chicken, stock cubes, bouillon…. Coconut milk – not the coconut milk drink! Fresh cilantro As you can see, this pressure cooker creamy split pea soup needs only 9 ingredients, and some are pretty customizable. The whole batch can be doubled if you want.

Tools needed: Instant pot – if you don’t have a pressure cooker, you can make it on a stovetop instead. Wooden spoon – for mixing Chopping board + knife – for the onion, peeling the ginger, and for chopping the herbs. Fine grater – for the ginger Immersion mixer – to blend everything until you get nice creamy yellow split pea soup.

Optional add-ons & topping ideas

• We absolutely love the thin vermicelli noodles (or that kind). You can serve them on side in case some of your diners don’t want to add them to the soup.
• As a topping, use anything you like from croutons, a drizzle of olive oil, finely chopped fresh parsley or chives or cilantro, seeds of any kind. If I have homemade everything bagel seasoning on hand, I make sure to use it too! It is so good.
• As a side, garlic bread or any fresh baguette or artisan bread is perfect. Dinner rolls will also work great.
• A dollop of sour cream or yogurt (for non-vegans) – this also makes this split pea soup milder if you feel it is too spicy from the Thai curry paste.

Pro tips for making creamy split pea soup

• This creamy split pea soup may appear thin but note that it thickens a lot as it cools down. If you were to add some more split pea to it, it might turn out extremely thick. Now if it does, you can thin it with more coconut milk or vegetable broth. You can do the same when reheating it.
• It is perfect for a meal prep as it will last for several days in your fridge when stored properly (preferably in an airtight container) but it also freezes well! To freeze, fill a Ziploc bag and lay it flat on a baking sheet or tray and flash freeze or pour into a freezer-friendly container (always leave some space so it can expand in both the bag and container). That way, it will last for months but we like to eat it withing 3 months.

More instant pot soup recipes for you to try: