My comforting vegan split pea soup Instant Pot recipe is the ultimate quick and easy meal. Layered with savory, smoky flavor, it’s a plant-based twist on a classic favorite that delivers a satisfying Instant Pot vegan soup.
Don’t have an Instant Pot? No problem! I've included directions for how to make green split pea soup vegan on the stovetop and slow cooker too!

Why You'll Love My Recipe
Forget canned split pea soup! If you’re a cozy soup lover like me, you know homemade is the way to go and this delicious recipe will quickly become your favorite split pea soup recipe.
I’ve taken a classic split pea soup recipe, removed the ham hock, and transformed it into a vegan version. The texture is thick and hearty, with the perfect creamy consistency. I use a combination of smoked paprika, soy sauce, and liquid smoke to create layers of umami flavors.
It's a true comfort food that your whole family will enjoy. Even kids and meat eaters will love it!
But the best part is how easy this Instant Pot vegan split pea soup is to make and customize! It's a great recipe for lunches and quick weeknight dinners.
Ingredients Needed
My vegan Instant Pot split pea soup recipe uses simple, pantry-friendly wholesome ingredients that come together to create a delicious, flavorful dish. You can find all of them at your local grocery store.

- Olive Oil: Used to saute the vegetables, I like to use olive oil for a more developed flavor but you can use any type of vegetable oil you like.
- Carrot, Yellow Onion, and Garlic: This trio creates the flavor base of the soup with a combination of sweetness and pungent flavor. You can use garlic powder in a pinch, but fresh garlic cloves produce more flavor.
- Green Split Peas: The key ingredient! I used green dried split peas but you could also make vegan yellow split pea soup. You'll find them both in the dry bean aisle.
- Spices: Bay leaves, thyme, and smoked paprika give my split pea soup recipe vegan lots of depth. The smoked paprika adds that touch of smokiness. Feel free to use fresh thyme sprigs.
- Vegetable Stock: Provides a flavorful liquid base. I always use low sodium broth to control the saltiness. If you don’t have veggie broth, vegan chicken broth or water will work.
- Soy Sauce: Brings umami and a little saltiness that adds to the flavor. Tamari sauce or coconut aminos work as a gluten free alternative. Vegan Worcestershire sauce is another option.
- Liquid Smoke: Enhances the smokiness of the dish for an even deeper taste. This ingredient is optional, but I love using liquid smoke to elevate vegan split pea soup recipes.
- Cayenne and Sea Salt: Just a pinch of cayenne pepper adds a subtle kick, while a pinch of salt ties everything together. Use black pepper if you're not a fan of cayenne.
How To Make Vegan Split Pea Soup
Making Instant Pot split pea soup vegan is simple. But you've got options. If you scroll down to the recipe card below you'll find my vegan split pea soup slow cooker and stove top instructions too.
Step 1: To begin, I turn my Instant Pot on to the Sauté mode, pour in the olive oil, and let it heat up for a minute or two. Then I add the diced carrots, onions, and garlic, and sauté them for about 3 minutes until the onions turn translucent and the carrots begin to soften. This step really helps build the flavor base.
Step 2: Once the vegetables are softened, I add the dry split peas, bay leaf, thyme, smoked paprika, veggie broth, and water. I give everything a good stir so the peas and seasonings are evenly distributed in the pot.
Step 3: Next, I seal the Instant Pot lid and the pressure valve. Then I select High Pressure and set the cooking time for 15 minutes. When the cooking process is done, I let the pressure release naturally for 15 minutes before carefully performing a quick release to let out any remaining pressure.

Step 4: At this point, I have options: If I want a chunky vegan peas soup, I leave it as is. But if I’m in the mood for something smoother, I puree about 4 cups of the soup in a blender or use an immersion blender right in the pot. Then, I stir the pureed soup back in to create a creamier consistency.
Step 5: Now, I stir in the soy sauce, liquid smoke, and a pinch of cayenne. Let the soup sit in the warm pressure cooker pot for another 5 minutes so that the flavor can meld. If the soup ends up too thick, I just add a splash of water to adjust the consistency.
Step 6: Finally, I taste my Instant Pot split pea soup and adjust the salt as needed. Then I ladle it into a big bowl and serve it right away with some crusty bread or let it cool and store it for later.
✏️ Recipe Card! Scroll down to the recipe card at the bottom of the post for my full vegan split pea soup recipe with the exact amounts and all the different cooking methods.

Expert Tips For Success
- Sauté for Flavor: Don’t skip sautéing the carrots, onions, and garlic, even if you’re making my easy vegan split pea soup in a pressure cooker or slow cooker. This quick step gives these simple plant based ingredients depth.
- Blending for Texture: For a smoother texture, I blend a portion of the soup and stir it back in. You can blend as much or as little as you like to get your preferred consistency. An immersion blender makes this step even easier!
- Adjusting Thickness: If the soup ends up thicker than I like, I simply add water or more vegetable stock to thin it out. If it’s too thin, I simmer it over medium heat a bit longer until it thickens.
- Balancing Saltiness: It's important not to add too much salt until the end of cooking. However, if your vegan pea soup turns out too salty, a squeeze of lemon juice and lemon zest can help balance the flavors.
- Meal Prep: Like most vegan soup recipes, this one stores well! I like to make a big batch and freeze it in individual containers. It's a great way to have meals ready to go.
Flavor Variations
Add More Veggies: If you want to boost the nutrition, try adding other vegetables like celery, kale, spinach, golden potatoes, sweet potatoes, or parsnips. They’ll add extra layers of flavor and texture. Just remember to keep the ratios about the same.
Spice: For a little heat, increase the cayenne or add a diced jalapeño when sautéing the onions and carrots. You can also sprinkle in some crushed red pepper flakes for an extra kick.
Smoky and Spicy: If you want to make it spicy and even smokier try mixing in some of my amazing chipotle puree! A little goes a long way. I use it in my vegan black bean soup and it's incredible.
Herbs: If you don’t have thyme, rosemary, oregano, or Italian seasoning are great alternatives. Both provide an earthy, fragrant note that complements the split green peas.
Protein boost: While split peas provide plenty of plant based protein, you can make the soup even heartier by stirring some chickpeas, white beans, or cubed vegan sausage into the soup.
Garnishes: Get creative with your toppings. I like to add my vegan coconut bacon for that crispy, smoky crunch, or top with a swirl of vegan sour cream, fresh herbs like parsley, nutritional yeast, or croutons for added texture.
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Frequently Asked Questions
I store any leftover soup in an airtight container in the refrigerator. It will keep well for up to 5 days. When reheating, you may need to add a splash of water or broth to adjust the consistency, as it tends to thicken as it sits.
Yes! This comforting soup freezes beautifully. Let it cool completely before transferring it to a freezer-safe container. It will keep for up to 3 months. To reheat, I thaw it in the fridge overnight and warm it on the stovetop or in the microwave.
No soaking is necessary. Not even a quick soak. Just like making Instant Pot lentil soup, split peas cook down well. In fact, they don't need to be soaked whether you're using your Instant Pot, stovetop, or slow cooker.
This split pea vegan soup recipe is naturally gluten-free as long as you use tamari or coconut aminos in place of soy sauce. Also, double-check that your vegetable broth is gluten-free, as some brands may contain hidden gluten.
Yes, you can make this soup oil-free by omitting the olive oil. Simply sauté the vegetables in a bit of water or vegetable broth instead. You'll still have a flavorful soup but without any added oil.
Green split peas tend to have a slightly sweeter, earthier flavor, while yellow split peas are more mild and creamy. Both green and yellow split peas work in my recipe. Use whichever you prefer or have on hand will make the best vegan split pea soup you've ever had.
How To Serve
My vegan split pea soup Instant Pot recipe is an incredible meal on its own! But it's also delicious paired with a side or salad. Here are a few of my favorites:
⭐️ One Last Thing! If you make my split pea soup Instant Pot vegan recipe please leave a review and rating to let me know how you liked it! Doing so helps other readers and me too! Your feedback makes a difference.

Vegan Split Pea Soup Instant Pot Recipe
Ingredients
- 1 tablespoon olive oil
- 1 cup carrot, diced small (about 3 medium)
- 2 cups onion, diced small (1 large)
- 1 garlic clove, minced
- 1 lb split peas (green or yellow)
- 1 bay leaf
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
- 4 cups vegetable broth (low sodium)
- 2 cups water
- 2 teaspoon lite soy sauce (tamari for gluten-free)
- ½ teaspoon liquid smoke (optional)
- Pinch of cayenne pepper
- Salt to taste
Instructions
Instant Pot Method
- Set the Instant Pot to Sauté mode and heat the olive oil. Add the diced carrots, onions, and garlic. Sauté for 3-5 minutes until the onions are translucent and carrots begin to soften.
- Add the split peas, bay leaf, thyme, smoked paprika, water, and vegetable stock. Stir well to combine.
- Seal the lid and set the pressure valve to sealed. Cook on High Pressure for 15 minutes.
- Let the pressure release naturally for 15 minutes, then perform a quick release.
- Open the lid. For a creamier texture, puree 4 cups of the soup and return it to the pot. Leave it chunky if you prefer.
- Stir in the soy sauce, liquid smoke (if using), and cayenne pepper. Let the soup sit in the warm pot for 5 minutes to let the flavors meld. Then taste and adjust the salt if needed.
Stovetop Method
- Heat olive oil in a large soup pot over medium-high heat. Add carrots, onions, and garlic. Sauté for 3-5 minutes until softened.
- Add split peas, bay leaf, thyme, smoked paprika, water, and vegetable stock. Bring to a boil, then reduce heat to a simmer. Cover partially and cook for 30-35 minutes, stirring occasionally, until the peas are soft.
- If you want a creamy soup, puree 4 cups of the soup and return it to the pot. Stir in soy sauce, liquid smoke (if using), and cayenne. Simmer for another 5-10 minutes.
- Adjust thickness by adding water if needed. Taste and adjust salt.
Slow Cooker Method
- (Optional Step) Sauté the olive oil, carrots, onions, and garlic in a skillet for 3-5 minutes. Transfer to a slow cooker.
- Add split peas, bay leaf, thyme, smoked paprika, and vegetable stock to the slow cooker. Stir well to combine.
- Cover and cook on Low for 6 to 8 hours or High for 4 to 5 hours until the split peas are soft.
- For a smooth consistency, puree 4 cups of the soup and return it to the slow cooker. Stir in soy sauce, liquid smoke (if using), and cayenne. Let the flavors meld for about 5 minutes in the warm pot.
- Adjust thickness by adding water if needed. Taste and adjust salt.
Notes
- Substitutions: Use avocado oil or vegan butter in place of olive oil. Tamari or coconut aminos can replace soy sauce for a gluten-free version.
- Storage: Soup keeps in the fridge for up to 5 days or freezes well for up to 3 months in an airtight container. Thaw and reheat before serving.
- Model: Make sure to read your Instant Pot instructions. My electric pressure cooker may be slightly different than your model.
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