This Instant Pot Split Pea Soup cooks quickly and is so delicious! Vegetables, fiber, and flavorful seasonings come together to make a hearty vegan dish that the whole family will enjoy.
There is nothing like a warm bowl of Instant Pot Pea Soup for a cold winter’s day with carrots, celery, potatoes, and a smoky Southern flavor.
I never dreamt it would be so cold in Florida this time of the year, and all I can think of making is soups with my Instant Pot. If you haven’t tried my Instant Pot Lentil Soup and my Instant Pot Rice and Peas, these recipes are a must-try, I have been getting great feedback on them.
If you don’t have an Instant Pot, I have you covered! Check out my stovetop Split Pea Soup.
By using the Instant Pot method, you can avoid soaking the peas and standing over the stove for more than an hour. This is a simple and quick method for making vegetarian split pea soup. It’s a substantial, nutritious soup that tastes delicious and fills you up.
Since the flavor is largely imparted by the pressure cooking process, the ingredients and seasonings are kept simple in this recipe as well.
There are some recipes that I just can’t stop posting on this site because they’re so good. Even though I’ve never eaten split pea soup before, soups don’t generally excite me to this extent, so I was surprised by how much I like this recipe.
Ham is a common ingredient in home-cooked split pea soup recipes, giving it a wonderful, smoky flavor. I wanted to generate a mild smokiness without the use of ham, the smoky flavor of smoked paprika is the ideal way to do so.
Why You’ll Love This Recipe
- Oil-Free Recipe: No need for oil in this soup, making it healthier.
- Easy Preparation: Just add ingredients and let the Instant Pot work, no constant checking required.
- Weight Loss-Friendly: Perfect for New Year weight loss goals, high in fiber and satisfying.
- Thick and Hearty: It thickens upon cooling, can be reheated with extra vegetable broth, and frozen for later.
- Low in Weight Watchers Points: Only 1 point per serving.
- Smoky Flavor Options: Enhance the taste with smoked paprika, liquid smoke, or 1 sliced gluten-free vegan Tofu Pups.
- Creamy Texture: Achieved without a blender as the split peas break down in the Instant Pot.
- Quick Cooking: Ready in just 30 minutes compared to 90-100 minutes on the stovetop.
- Make Ahead: Ideal for busy days, improves when reheated, and can be prepared in advance.
- Dried Split Peas: The main ingredient that gives the soup its heartiness and texture.
- Vegetable Broth (or Water with Vegetable Bouillon): Provides the liquid base for the soup, adding flavor and moisture.
- Onion, Green Onions, and Garlic: Aromatic ingredients that enhance the soup’s flavor.
- Carrots, Celery, and Potato: Vegetables that contribute to the soup’s texture, flavor, and nutrition.
- Bay Leaf, Smoked Paprika, Dried Basil, Fresh Thyme: Seasonings that add depth and aroma to the soup.
- Nutritional Yeast Flakes: Adds a subtle cheesy flavor to the soup.
- Tofu Pups (optional): An alternative to traditional ham for a mild smoky flavor.
- Cayenne Pepper: Provides a touch of heat, if desired.
- Salt: Enhances the overall flavor of the soup.
FOR THE FULL LIST OF INGREDIENTS, SCROLL TO SEE THE RECIPE CARD AT THE END.
How To Make Instant Pot Split Pea Soup
- Add all the ingredients to the Instant Pot.
- Cover Instant Pot and set the pressure release valve to Sealing.
- Select the Pressure Cook or Manual setting and set the cooking time to 15 minutes at high pressure.
- Let the pressure release naturally for 20 minutes.
- Move the Pressure Release to ‘Venting’ to release any remaining steam. Open the pot and stir and serve!
- If the liquid evaporates, add more water or broth! The liquid in pea soup reduces while it cooks because of its thicker consistency, but occasionally this reduction may be too great. Always have some additional broth or filtered water on hand to keep it from drying out! If you add excess liquid, slowly simmer until the soup thickens again.
- Broth or water? I prefer to use low-sodium vegetable broth as the base for split pea soup because it imparts a much more flavorful flavor! If the broth is not available, you can substitute filtered water. Or you can combine half filtered water and half broth! However, as was previously mentioned, always prepare this soup with enough liquid on hand.
- Over time, your soup will become thicker. At the closing of cooking, you’ll observe that your soup is rather loose. The soup thick
Substitutions and Variations
- Replace the pea with lentils: Although the soup won’t taste exactly the same, green lentils can be used in its place if necessary. Please be aware that because green lentils cook more quickly, the liquid amount and cooking time will vary.
- Go low carb: To make this wonderful Instant Pot split pea soup lower in carbs, skip the potato and substitute two chopped red bell peppers instead.
Even while this protein-rich soup is filling on its own, I like to add some baked smokey tofu on top for extra nutrition, flavor, and texture.
This soup also tastes delicious with Gram Flour flatbread (Besan Roti).
This soup is ideal for preparing meals for the week and beyond. I’ve provided some storage advice below to aid with some solid suggestions for freezing and chilling.
Using pre-chopped carrots, potatoes, celery, and onion will help you speed up the process. You might also want to soak your lentils.
Place the soup in airtight containers after it has totally cooled. It should last for five to six days if kept in the refrigerator.
I advise storing the soup in smaller, individual containers so it will be simpler to thaw and reheat the exact amount you need. Frozen soup can be stored in the freezer for up to three months.
To reheat, defrost thoroughly from frozen, then reheat on the stovetop with additional vegetable broth until the desired consistency is achieved. Adjust the salt and herbs to your personal preference.
Split peas are a legume family member. They are dried field peas without the outer skin. They are then divided in two. In the beans area of your local grocery store, split peas are simple to get. They are frequently offered in handy one-pound bags, which are enough for this soup.
Soaking them is not strictly necessary, especially when you are using an instant pot or pressure cooker. I generally advise this technique because it can help shorten the amount of time food is cooked on the stovetop. If you don’t have time to soak the split peas overnight, you can make a quick soak by adding rinsed split peas to a bowl of boiling water and letting it sit for an hour before you begin the dish.
There could be several causes for this, but the main one is that the split peas you have used are old. Older beans, such as chickpeas and lentils, are more difficult to prepare and take a lot longer to soften. Depending on the desired consistency, unsoaked peas can be cooked for anywhere between one and two hours.
This vegan dish of split pea soup is rich in protein and fiber due to the split peas. They are also rich in potassium, folate, and iron. Particularly, potassium is connected with maintaining healthy blood pressure, therefore ingesting enough amounts potassium-rich foods such as split peas can be advantageous.
Split peas typically have little fat, but because they are starchy, they are heavy in carbohydrates. This soup generally isn’t the ideal choice for you to eat if you’re following a ketogenic diet. Split peas, on the other hand, might be a wise choice occasionally if you’re trying to reduce your carb intake.
Split peas can be cooked on a stovetop for between 60 and 90 minutes. The best ways to prepare it quickly, in my opinion, are in an instant pot (25 minutes).
Soaking them before cooking may be of great assistance. Dried beans, lentils, and split peas have complex sugars that are hard for our bodies to digest. Flatulence and bloating might occur as a result of the gas that is released when these substances are ingested. Soaking, rewashing, and draining help in the release of some of these sugars into the water.
Other Delicious Vegan Soup Recipes
- Vegan Tomato Soup
- Zucchini Soup
- Red Peas Soup
- Vegan White Bean Soup
- Cabbage Soup Recipe
- Vegan Pumpkin Soup
- Instant Pot Vegan Lentil Soup
- Carrot And Celery Soup
- 4 Ingredient Potato Soup
- Vegan Potato Leek Carrot Soup
This simple, nutritious soup with delicate tastes is extremely satiating and filling. The best part is that you can change it up and jazz it up to your heart’s content, and it will still taste fantastic.
If you prepare this Instant Pot Split Pea Soup, please share your thoughts by leaving a comment below.
- Energy: 231 kcal / 966 kJ
- Fat: 2 g
- Protein: 17 g
- Carbs: 37 g
- Preparation: 15 min
- Cooking: 15 min
- Ready in: 30 min
- For: 8 servings
- 2 cups dried split peas, sorted and rinsed
- 6 cups vegetable broth, or 6 cups water plus 2 vegetable bouillon
- 1 small onion, chopped
- 2 green onions, chopped
- 4 cloves garlic, minced
- 2 medium carrots, diced
- 2 ribs celery, chopped
- 1 medium potato, chopped
- 1 bay leaf
- 1 teaspoon smoked paprika
- 1 teaspoon dried basil leaves
- 2 sprigs fresh thyme, or 1 teaspoon dried
- 2 tablespoons nutritional yeast flakes
- 1 Tofu pups hot dog, cut into coins (optional)
- 1/4 teaspoon Cayenne pepper
- Salt to taste
- Add all the ingredients in the Instant Pot. Cover Instant Pot and set the pressure release valve to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 15 minutes at high pressure.
- Let the pressure release naturally for 20 minutes. Move the Pressure Release to 'Venting' to release any remaining steam. Open the pot and stir and serve!