Preparation: Before we get cooking, let's prep our ingredients to streamline the process: Chop celery, shallots, potatoes, and carrots. Rinse the split peas in a colander bowl.
Saute: In your Instant Pot, saute water, shallots, and garlic until fragrant. Then, add in the carrots, celery, and frozen peas. Season with oregano, thyme, and paprika, allowing the flavors to meld together beautifully.
Pressure Cooking: Once the veggies are tender and aromatic, it's time to add the remaining ingredients. Hit cancel on the Instant Pot. Pour in the vegetable broth, followed by the split peas and potatoes. Ensure the broth reaches the max line for optimal consistency. Don't forget to tuck in the bay leaf for that extra depth of flavor!
Cook: Lock the Instant Pot lid in place and set it to pressure cook for 10 minutes. After the cooking cycle is complete, allow for a natural release for an additional 10 minutes to let the flavors intensify.
Finishing Touches: Carefully remove the bay leaf from the soup and discard it. Now, it's time to ladle this wholesome creation into pint cups, ready to be enjoyed or stored for later. This recipe yields 8 satisfying servings, plus a little extra for sampling!