This Instant Pot Frozen Pea Soup Recipe has the convenience of frozen peas, a medley of aromatic vegetables, and a hint of white wine. Ready in less than 30 minutes, from start to finish, this simple soup is perfect for those busy days when you crave a homemade, healthy and nourishing meal. It’s the ideal choice for both quick weeknight dinners or cozy weekend gatherings. And here’s a little secret – if you’re feeling adventurous, toss in some crispy bacon for that extra touch of indulgence.
Table of Contents:
Recipe Card
Ingredients
- 300g frozen peas
- 1litre (4 cups) vegetable broth
- 1/2 cup finely diced carrots
- 1 leek (white part), sliced
- 1 medium onion, chopped
- 1 clove garlic, minced
- 30ml dry white wine
- 70g bacon, diced (optional)
- Salt and black pepper to taste
Directions:
- Using the sauté function, fry the bacon until golden and crispy. If skipping bacon, proceed to the next step.
- To the bacon fat (or add olive oil if not using bacon), add onion, carrot, and leek. Sauté until softened. Add garlic and sauté briefly. Pour in the white wine and cook until the alcohol evaporates.
3. Add frozen peas and 2 cups of vegetable broth. Close the lid, and cook on high pressure for 6 minutes.
4. Manually release the pressure, then blend until smooth. Gradually add more broth until you achieve your preferred consistency.
5. Adjust salt, season with pepper, and serve. If using sprinkle bacon on top for an extra layer of flavor. Enjoy!
Additional Notes: I used a stick blender because well…. I am lazy. But, if you really want to have a smooth soup, and I recommend using a regular blender as I think it does a better job.
How to Serve:
This Creamy Pea Soup pairs wonderfully with crusty bread or a light salad. The optional bacon topping adds a savory kick, enhancing the overall taste.
Storage Instructions:
Store any leftovers in an airtight container in the refrigerator for up to three days. Alternatively, it can also be frozen for up to 3 months.
Common Substitutions:
For a vegetarian version, omit the bacon.
Don’t throw any leftovers out:
“If you have any leftover chicken broth or vegetable broth, remember not to throw it out. You can freeze it and use it later. The same goes for leeks; they are often sold in a bunch. I like to clean and chop them, and any leftovers can be stored in a ziplock bag in the freezer. The next time I am making soup, they can go straight from the freezer to my soup pot.
Equipment
- 8 qrt Instant Pot or pressure cooker
- Blender or immersion blender
Instant Pot Frozen Soup Recipe
Equipment
- 8 qrt Instant Pot
- Immersion blender
Ingredients
- 300 g frozen peas
- 4 cups vegetable broth
- 1/2 cup finely diced carrots
- 1 leek white part, sliced
- 1 medium onion chopped
- 1 clove garlic minced
- 30 ml dry white wine
- 70 g bacon diced (optional)
- Salt and black pepper to taste
Instructions
- Using the sauté function, fry the bacon until golden and crispy. If skipping bacon, proceed to the next step.
- To the bacon fat (or add olive oil if not using bacon), add onion, carrot, and leek. Sauté until softened. Add garlic and sauté briefly. Pour in the white wine and cook until the alcohol evaporates.
- Add frozen peas and half of the amount of vegetable broth ( so add only 2 cups)
- Cancel the sauté function, close the lid, and cook on high pressure for 6 minutes.
- Manually release the pressure, then blend until smooth. Gradually add more broth until you achieve your preferred consistency.
- Adjust salt, season with pepper, and serve. If using, sprinkle bacon on top for an extra layer of flavor.
Notes
- Additional Notes: I used a stick blender because well…. I am lazy. But, if you really want to have a smooth soup, and I recommend using a regular blender as I think it does a better job.
Nutrition
Troubleshooting
If the soup is too thick, simply add more broth until reaching the desired consistency.
FAQ
Absolutely! This soup reheats beautifully, making it a convenient option for meal prep.
Yes! Follow all of the directions as written. It will take a little longer, for your veggies to cook. However, as soon as they are soft you can blend them and continue to follow the recipe.
Absolutely!
This Creamy Pea Soup is excellent for this time of year and uses simple ingredients. And the green peas give it a gorgeous green color. If you try it let me know how you like it. Better yet, tag me on Instagram!
Do not forget to check our all of our other amazing recipes!
Effortless Sweet Potato Carrot Soup
Italian Wedding Soup – East Side Mario’s Copycat
Easy Instant Pot Minestrone Soup
Easy Instant Pot Potato Leek Soup
all easy and delicious! Until Next time!
Claudia
How much vegetable broth to use? There are conflicting amounts in the ingredients versus the directions.
Hi Amy!
Oh no! I made a typo! Thank you for catching that. What I meant to say/type is that I recommend starting with 2 cups (half the amount) of broth. Once the soup is done, and you have blended it, you can check the consistency and add the remaining 2 cups, or less, according to your preference. Some people prefer a thinner soup, while others like it thicker.
I hope that makes sense. Thank you for pointing it out. I have corrected the recipe to make it clearer. Thank you for taking the time to let me know this wasn’t clear. 🙂