Description
This hearty and flavorful Vegan Instant Pot Split Pea Soup is a warm, comforting dish perfect for any season. Made with green split peas, fresh vegetables, and aromatic spices, this protein-rich soup is cooked quickly and easily in the Instant Pot, making it an ideal meal for busy weeknights or cozy weekends.
Ingredients
Units
Scale
Vegetables and Legumes
- 1 lb dried green split peas
- 1 yellow onion, chopped
- 6 cloves garlic, finely chopped
- 4 medium Yukon gold potatoes, peeled and cubed
- 2 large carrots, peeled and chopped
Spices and Seasonings
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon marjoram
- 1/4 teaspoon black pepper
- Salt to taste
Liquids and Others
- 1 tablespoon oil
- 6 cups vegetable stock/broth
- 2 teaspoons vegan Worcestershire sauce (or soy sauce)
Instructions
- Rinse the split peas: Thoroughly rinse the dried green split peas under cold water to remove any dust or impurities. Set them aside while you prepare the other ingredients.
- Sauté onions: Turn the Instant Pot to sauté mode. Add the oil and cook the chopped yellow onion until it becomes translucent and soft, about 3-5 minutes.
- Add garlic and spices: Stir in the finely chopped garlic, smoked paprika, dried thyme, marjoram, and black pepper. Continue sautéing everything together for another 2 minutes to release the flavors.
- Combine ingredients in Instant Pot: Add the rinsed split peas, vegetable stock, vegan Worcestershire sauce, cubed potatoes, and chopped carrots to the Instant Pot. Give everything a good stir to combine.
- Seal the Instant Pot: Secure the lid on the Instant Pot and set the valve to the sealing position to prepare for pressure cooking.
- Pressure cook: Select manual mode and set the timer for 15 minutes. It will take approximately 10-15 minutes for the pot to reach pressure before the cooking time starts counting down.
- Release pressure: When the cooking cycle finishes, allow the pressure to naturally release for 15 minutes. Afterward, carefully perform a quick release by turning the valve to venting to release any remaining pressure.
- Season and serve: Open the Instant Pot, stir the soup well, and add salt to taste. Serve hot and enjoy your nutritious vegan split pea soup!
Notes
- If you prefer a smoother texture, use an immersion blender to puree part or all of the soup after cooking.
- You can substitute Yukon gold potatoes with any other starchy potato variety.
- For added depth of flavor, consider adding a bay leaf during pressure cooking and removing it afterward.
- This soup freezes well; store leftovers in an airtight container for up to 3 months.
- Adjust the amount of vegetable stock for thicker or thinner soup consistency.
