Vegan Split Pea Soup Instant Pot Recipe
My comforting vegan split pea soup Instant Pot recipe is the ultimate quick and easy meal. Layered with smoky, savory flavors, it’s a plant-based twist on a classic. I've included stovetop and slow cooker instructions as well!
Servings: 6
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.
Nutrition
Calories: 320kcal | Carbohydrates: 54.7g | Protein: 20.4g | Fat: 3.3g | Fiber: 21.7g | Sugar: 5.4g
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