Split Pea Potato Soup - Instant Pot

​The Instant Pot is such a great tool for quick easy meals. Just throw the ingredients in and forget about it until it's ready to eat! (Set it and forget it) It's also great if you're feeding multiple people or if you want to have leftovers for the week!
So here I wanted to share with you this delicious immune- boosting soup that is super flavorful and easy to make and is sure to please.​
​I hope you enjoy it!

INGREDIENTS 

• 4 cups potatoes, cubed (about 3-4 medium sized potatoes)
• 1/2 cup carrots, chopped
• 1 onion
• 3-4 garlic cloves, minced
• 3 cups green split peas
• 8 cups of vegetable broth or water (for a thinner soup do 9 cups)
• 1 vegetable bouillon cube 
• 1/2 tsp salt
• 1 tsp smoked paprika (optional)
• 1 tbsp dried parsley 

INSTRUCTIONS
1. Chop potatoes, carrots, onions, and garlic cloves. Add them to your instant pot.
2. Add in the rest of the ingredients and stir until everything is covered with broth.
3. Close the lid and set the vent to "sealing" and pressure cook for 30 mins on the soup/stew setting.
4. Once the pressure cooker beeps after 30 mins, let it sit and naturally release steam for another 15-20 mins.
5. Then turn the pressure valve to "venting" to release any extra steam before opening the lid.
6. Serve warm!

**This soup will thicken up the longer it sets, the pictures I took were a day after I made the soup and it thickened up quite a bit.
**Store in the fridge up to 5 days!

Split Peas have high levels of protein, iron, zinc, and phosphorus. Eating split peas regularly could help reduce cholesterol, hypertension, and may offer significant anti-inflammatory effects. Green split peas are one of the best plant-based sources of protein, which is a major reason why they are so filling, along with their high amount of fiber. Which may be why they are beneficial for controlling blood sugar.

Carrots are high in beta-carotene. The beta carotene in carrots is a skin-friendly nutrient that gets converted to vitamin A inside the body. It helps repair skin tissues while also protecting skin from harmful radiation. The cooking process releases more beta-carotene, which is beneficial to your eyes and immune system as well. Carrots are also a good source of fiber, vitamin K1, and potassium.

Onions contain antioxidants and compounds that fight inflammation. Onions lower cholesterol and inhibit hardening of the arteries, enhancing the elasticity of blood vessels, which helps to maintain healthy blood pressure. Onions are packed with immune-boosting nutrients like selenium, sulfur compounds, zinc, and vitamin C. In addition, they are one of the best sources of quercetin, a potent flavonoid, and antioxidant that has antiviral properties as well as histamine regulating effects.

Garlic has been used all over the world for thousands of years and is known to have significant antibiotic properties. Garlic contains antioxidants and antibacterial properties which could combat sickness, including the common cold and some studies believe it can kill cancer cells. Garlic is also immensely beneficial to regulate blood pressure and blood sugar levels.
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Potatoes are high in  fiber, potassium, vitamin C, and vitamin B6. The vitamin C in potatoes acts as an antioxidant. These substances may prevent or delay some types of cell damage, according to the National Institutes of Health. They may also help with digestion, heart health, blood pressure and even cancer prevention. The B6 vitamins in potatoes are critical to maintaining neurological health. Vitamin B6 helps create useful brain chemicals, including serotonin, dopamine and norepinephrine.

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