Split Pea Soup with Chicken & Ginger (Gluten-free, Instant Pot, Low Oxalate)

bowl of split pea soup with chicken in front of instant pot

Split Pea Soup with Chicken & Ginger (Gluten-free, Instant Pot, Low Oxalate)

Split Pea Soup with Chicken and Ginger is a fabulous, nourishing soup that's anti-inflammatory. With just 5 ingredients, this Instant Pot recipe is fast to make, and each well-chosen ingredient creates the flavorful, gentle soup you've been wanting.

Course DInner, Main Dish, Soup

Cuisine American, Asian, French

Keyword chicken, ginger, gluten-free, instant pot, low oxalate, soup, split pea soup

Prep Time 10

Cook Time 12

Total Time 1

Servings servings

Calories 754kcal

Author Megan

Cost $15

Equipment

Instant Pot

Ingredients

6 cups water
3 lbs chicken thighs Boneless, skinless is best. It's okay to use bone-in chicken if you don't mind taking the chicken off the bone after it's done cooking.
1 lb split peas green or yellow (about 2-¼ cups dried beans)
3 Tablespoons fresh ginger grated, or minced if you like the bite or heat of pieces in your soup, or 1 Tablespoon dried ginger powder
1 Tablespoon sea salt Or Potassium Salt for the best mineral balance in one's diet and cooking.
¼ teaspoon cloves powder

Instructions

Place all ingredients into Instant Pot insert: water, chicken thighs, split peas, fresh ginger, sea salt and cloves.
Seal lid, and use the Manual button (or use the Beans button, and adjust the time) on High Heat: 12 minutes.
When timer sounds, allow pressure to naturally release 35 minutes, then do a QPR.
Use tongs to remove chicken to cutting board. Cut each thigh laterally a few times, which will create bite-size chunks of chicken. Return chicken to pot, and gently stir.
Serve.

Nutrition