Picture this: a steaming bowl of golden-green soup, the aroma of smoky paprika and fresh thyme swirling through your kitchen, warming your soul with every breath. As you take your first spoonful, the creamy texture embraces your palate, punctuated by tender potatoes and sweet carrots. This Vegan Instant Pot Split Pea Soup Recipe is exactly that cozy hug you’ve been craving—a perfect combination of ease and nourishment that turns humble ingredients into a showstopper meal.

Whether you’re rushing through a busy day or hosting friends looking for comforting flavors, this soup delivers with a satisfying depth you wouldn’t expect from a vegan dish. It’s wildly simple, shoulders the soul-satisfying demand of a classic split pea soup, yet bursts with personality thanks to clever seasoning. Ready in under an hour, it’s a bowl of comfort that doubles up on convenience and wholesomeness.

Why You’ll Love This Vegan Instant Pot Split Pea Soup Recipe

Quick and Easy: Ready in just 55 minutes, this soup brings hearty, homemade vibes to your table without hours of simmering.

Simple Ingredients: Uses common pantry staples and fresh produce, so you can gather everything with a quick trip to the store or right from your kitchen shelf.
Perfect for Weeknights: The Instant Pot does the bulk of the work, freeing you up for other things while a rich, flavorful meal takes shape.
Impressive Presentation: Its vibrant green hues and thick, creamy texture make it as inviting on Instagram as it is on your dinner plate.

Customizable: From spice levels to vegetative mix-ins, there’s plenty of room to personalize your perfect bowl.

Why This Vegan Instant Pot Split Pea Soup Recipe Works

This Vegan Instant Pot Split Pea Soup Recipe thrives on the magic of pressure cooking combined with aromatic spices. First, sautéing onion and garlic boosts the flavor foundation, while smoked paprika lends a subtle earthy smokiness that no broth alone could replicate. By cooking split peas and root vegetables together under pressure, the soup achieves a velvety texture in a fraction of traditional cooking time. Adding vegan Worcestershire sauce enhances the umami notes, rounding out the taste with a surprising complexity that will keep you coming back for more.

Large white bowl filled with a whole batch of hearty yellow pea soup, thick and chunky with visible pieces of carrots, potatoes, and herbs, topped generously with golden, crispy croutons sprinkled with fresh chopped parsley, whole dish presented from a 3/4 angle on a pristine white marble countertop, illuminated by natural lighting, styled as a premium food magazine hero shot, photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Every ingredient in this recipe plays a vital role in building layers of taste, texture, and aroma, coming together to create a soup that’s simple yet deeply satisfying.

Green split peas: The hearty base that thickens and enriches the soup.
Oil: For sautéing the aromatics and coaxing out bold flavors.
Yellow onion: Adds sweetness and depth when cooked until translucent.

Garlic cloves: Provide a fragrant punch that complements the spices.
Smoked paprika: Introduces a subtle smokiness that elevates the entire dish.
Dried thyme, marjoram, black pepper: These herbs and spices layer subtle earthiness and warmth.

Vegetable stock: The flavorful liquid foundation that brings all ingredients together.
Vegan Worcestershire sauce or soy sauce: Adds a pleasant umami depth and tang.
Yukon gold potatoes: Contribute creaminess and body when cooked down.

Carrots: Bring natural sweetness and vibrant color.
Salt: To brighten and balance the flavors.

Ingredient Substitutions & Tips

Green split peas: You can swap with yellow split peas if preferred; cooking time remains similar.
Oil: Use any neutral oil like avocado or sunflower oil for sautéing.
Vegan Worcestershire sauce: Soy sauce or tamari are excellent alternatives that maintain the umami profile.

Yukon gold potatoes: Russet or red potatoes work well but adjust cooking times to avoid too much disintegration.

👨‍🍳 Pro Tips for Perfect Results

Rinse split peas thoroughly: This removes impurities and ensures a cleaner broth.
Don’t skip sautéing: The onions and spices release deeper, more developed flavors when briefly cooked before pressure cooking.

Natural pressure release: Letting the Instant Pot release pressure slowly boosts creaminess and consistency.
Adjust seasoning at the end: Salt and pepper can amplify flavors, so taste before serving.
Use fresh veggies: For maximum flavor and texture, crisp carrots and firm potatoes make a big difference.

How to Make Vegan Instant Pot Split Pea Soup Recipe

Step 1: Rinse and Prep Split Peas

Begin by rinsing 1 pound of dried green split peas under cold water until the water runs clear. This step removes dust or small pebbles and primes the peas for even cooking. Set them aside while you prepare the other ingredients.

💡 Pro Tip: A quick rinse will do, but ensuring no debris remains will prevent gritty bits in this otherwise velvety soup.

Step 2: Sauté the Onion

Set your Instant Pot to sauté mode and add 1 tablespoon of oil. Once hot, toss in the finely chopped yellow onion and cook until translucent and soft, about 5 minutes. This creates a sweet base that infuses the soup with character.

💡 Pro Tip: Stir frequently to avoid browning; you want soft, not caramelized onions for a lighter flavor profile.

Step 3: Add Garlic and Spices

Next, add 6 finely chopped garlic cloves, 1 teaspoon smoked paprika, 1/2 teaspoon dried thyme, 1/2 teaspoon marjoram, and 1/4 teaspoon black pepper. Sauté for 2 minutes until fragrant and the spices bloom, filling the kitchen with irresistible aromas.

💡 Pro Tip: Toasting the spices releases their essential oils—don’t rush this step!

Step 4: Combine Peas, Stock, and Veggies

Add the rinsed split peas along with 6 cups of vegetable stock, 2 teaspoons of vegan Worcestershire sauce, 4 peeled and cubed Yukon gold potatoes, and 2 peeled and chopped large carrots to the Instant Pot. Give everything a good stir to blend the flavors.

💡 Pro Tip: Use a wooden spoon to scrape any browned bits from the bottom—this prevents burn warnings during pressure cooking.

Step 5: Pressure Cook

Seal the Instant Pot lid and set the valve to sealing. Cook on manual/high pressure for 15 minutes. Keep in mind it will take about 10-15 minutes to reach pressure before the timer starts counting down.

💡 Pro Tip: Be patient during pressurizing; this quiet wait transforms your ingredients into a soul-warming masterpiece.

Step 6: Natural Pressure Release

Once cooking finishes, allow the Instant Pot to naturally release pressure for 15 minutes. Then carefully open the valve to release any remaining steam. This gradual release helps retain moisture and ensures a creamy, thick soup.

💡 Pro Tip: Use a kitchen towel to protect your hand from the steam during quick release.

Step 7: Final Seasoning

Open the lid and stir the soup. Add salt to taste, adjusting to your preference to balance and brighten the flavors. Your Vegan Instant Pot Split Pea Soup Recipe is now ready to enjoy!

💡 Pro Tip: If the soup seems too thick, swirl in a little extra vegetable stock or hot water to reach your desired consistency.

Common Mistakes to Avoid

Learn from these common pitfalls:

Not rinsing split peas: Leads to gritty texture and impurities in the soup.

Skipping onion sauté: Results in flatter, less developed flavors.
Overpressure cooking: Can turn vegetables into mush rather than tender.
Quick releasing pressure too soon: May cause splattering or undercooked peas.
Failing to adjust salt at the end: Leaves the soup bland despite rich ingredients.

Using old spices: Fresh spices give the fiery aroma and complexity; stale ones fall flat.

Delicious Variations to Try

Once you’ve mastered the classic Vegan Instant Pot Split Pea Soup Recipe, feel free to experiment with these tasty twists:

Hearty Mushroom Boost

Stir in sautéed cremini or shiitake mushrooms before pressure cooking for an earthy depth that complements the smokiness beautifully.

Spicy Kick

Add a diced jalapeño or a pinch of cayenne pepper during the spice sauté for a warming heat that balances the creamy peas.

Lemon Zest Brightness

Finish with a squeeze of fresh lemon juice and a sprinkle of zest to lift the flavors with a vibrant, tangy note.

Herb Garden Medley

Mix in fresh parsley, dill, or chives at the end for a burst of color and freshness that contrasts the smoky base wonderfully.

Smoky Tomato Twist

Add a can of diced tomatoes or tomato paste along with the stock for a slightly tangy, smoky variation that adds extra dimension.

How to Serve Vegan Instant Pot Split Pea Soup Recipe

Single white bowl filled with a close-up serving of thick lentil vegetable soup showing textures of tender cooked lentils, diced carrots, and potatoes in a rich broth, topped with golden toasted croutons sprinkled with fresh chopped parsley, rose gold spoon dipping into the soup, set on white marble surface with sprigs of fresh parsley in the background, natural lighting emphasizing warmth and rustic comfort, intimate plated serving photo taken with an iphone --ar 4:5 --v 7

Garnishes

Top your soup with freshly chopped parsley, a drizzle of high-quality olive oil, or a dash of smoked paprika for an inviting finish. Crispy croutons or a sprinkle of toasted pumpkin seeds add delightful texture contrasts.

Side Dishes

Serve alongside warm, crusty bread for dipping or a simple green salad dressed in tangy vinaigrette to balance the richness of the soup.

Creative Ways to Present

For something special, ladle the soup into rustic bowls, garnish with a swirl of coconut cream and freshly cracked black pepper, or serve in mini bread bowls for a charming presentation perfect for entertaining.

Make Ahead and Storage

Storing Leftovers

Transfer cooled soup to airtight containers and refrigerate for up to 4 days. The flavors deepen, making leftovers even more delicious.

Freezing

This soup freezes beautifully. Portion into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Gently warm on the stove over medium heat, stirring occasionally. Add a splash of vegetable stock if the soup has thickened too much in the fridge or freezer.

FAQs

Can I use a different type of split pea?

Yes! Yellow split peas are a perfect substitute and will cook with similar timing and texture.

Do I need to soak the split peas before cooking?

No soaking is necessary when using an Instant Pot, which cooks them quickly under pressure.

Is this soup gluten-free?

Absolutely! All ingredients are naturally gluten-free, making it safe for gluten-sensitive diets.

Can I add other vegetables?

Definitely! Feel free to stir in celery, parsnips, or even greens like spinach just before serving.

How thick should the soup be?

It should be thick and creamy but still spoonable. Adjust with stock or water if necessary.

Can I make this soup in a regular pot?

Yes, but it will require longer cooking—about 1.5 to 2 hours on a simmer until peas soften completely.

What if I don’t have vegan Worcestershire sauce?

Use soy sauce or tamari as an easy umami alternative.

How spicy is this soup?

The recipe is mild by default but can be easily adjusted with chili flakes or cayenne for extra heat.

Final Thoughts

This Vegan Instant Pot Split Pea Soup Recipe is my go-to when I want something comforting, wholesome, and effortlessly satisfying. The way the split peas melt into a silky soup, enriched by smoky paprika and tender root veggies, is nothing short of magical. It’s not just a meal—it’s a warm embrace on a chilly day, a celebration of simple ingredients transformed into something extraordinary.

Have you tried this Vegan Instant Pot Split Pea Soup Recipe? I’d love to hear how it turned out! Leave a comment below. If you loved this recipe, please share it with friends and family. Happy cooking! 🥄