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This vegan split pea soup made in the Instant Pot (or any pressure cooker) is super quick and easy to make. The smokey flavor is achieved with simple ingredients!
Not long ago, I shared my stovetop Vegan Split Pea Soup which is a huge hit with my family – and you guys, too! We recently started making it in our Instant Pot so of course, I had to let you in on that method, as well.
Although the Instant Pot seems to be the most popular electric pressure cooker out there, you can use any brand. My mom has the Ninja Foodi and loves it.
My favorite part about using the pressure cooker to make soup as opposed to the stovetop is how relatively hands-off it is. After sauteing the onions and spices, you just throw everything in the pot and let it do its thing.
Ingredients
The full printable recipe is below in the recipe card.
- Split peas: 1 pound of dried green split peas.
- Onion: I use a yellow onion for this recipe.
- Garlic: 6 cloves, finely chopped.
- Seasonings: smoked paprika, thyme, marjoram, black pepper, and salt.
- Vegetable broth: Buy some from the store, make homemade, or make some using veggie bouillon.
- Vegan Worcestershire sauce: Many brands contain fish or anchovies, so make sure to read labels. Annie’s brand and Kroger brand are both vegan and you can also make homemade vegan Worcestershire sauce. If none of these are options for you, soy sauce is a good substitute.
- Potatoes: Peeled and cubed. Yukon gold is my favorite for soup.
- Carrots: Peeled and chopped.
Instructions
New to using an Instant Pot or pressure cooker? Get acquainted with the user manual first. They also have some great how-to videos online.
- First, rinse the split peas to get rid of any residue or dirt that may have been left during processing. Set aside for now.
- Set the Instant Pot to saute mode. Add the oil to the pot and saute the onion until translucent.
- Next, add the garlic, smoked paprika, thyme, marjoram, and pepper. Saute for another 2 minutes to bring out the flavors of the seasoning.
- Add the split peas, vegetable stock, vegan Worcestershire sauce, potatoes, and carrots to the pot
- Put the lid on and set the valve to sealing.
- On manual mode, set the Instant Pot to 15 minutes. It will take about 10-15 mins to pressurize before it starts the 15 minute countdown.
- When the timer goes off, let the pot naturally release for 15 minutes. To finish depressurizing, carefully manually release the valve (“Quick Release”).
- Add salt to taste. Serve as is or add some garlic croutons on top!
Storing & Freezing
- Fridge: Store in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze in a freezer bag or airtight container for up to 3 months.
- Thaw: You have two options. 1) Quick option: Place the bag or container in warm water until it loosens from the sides. Add the soup to a pot and warm on medium heat, stirring frequently. 2) Fridge option: Remove the soup from the freezer and place it in the fridge for 2 days to thaw completely before eating. Again, warm it up in a pot on medium heat.
Variations
- Yellow split peas: You can totally use yellow instead of green split peas – they cook the same, but have a slightly different taste (yellow split peas are a bit sweeter and earthier.)
- Vegetables: I love how customizable soup is in general. Feel free to add in some more vegetables you enjoy. Cauliflower is great in this soup, as are green beans! You can absolutely leave out the carrots if you don’t like them.
- Bread bowls: For an ultra-cozy vibe, make some wheat bread bowls to go with this soup.
⭐ Did you make this recipe? Please leave a comment and a star review below. Then, snap a photo and tag me on Instagram @karissasvegankitchen so I can see your delicious creation!
Recipe
Vegan Instant Pot Split Pea Soup
Ingredients
- 1 lb dried green split peas
- 1 tablespoon oil
- 1 yellow onion – chopped
- 6 cloves garlic – finely chopped
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon marjoram
- 1/4 teaspoon black pepper
- 6 cups vegetable stock/broth
- 2 teaspoons vegan Worcestershire sauce – or soy sauce
- 4 medium Yukon gold potatoes – peeled and cubed
- 2 large carrots – peeled and chopped
- Salt to taste
Instructions
- Rinse split peas. Set aside.
- Set the Instant Pot to saute mode. Add the oil and saute the onion until translucent.
- Add the garlic, smoked paprika, thyme, marjoram, and pepper. Saute for another 2 minutes.
- Add the split peas, vegetable stock, vegan Worcestershire sauce, potatoes, and carrots to the Instant Pot.
- Put the lid on and set the valve to sealing.
- On manual mode, set the Instant Pot to 15 minutes. It will take about 10-15 mins to pressurize before it starts the 15 minute countdown.
- When the timer goes off, let the pot naturally release for 15 minutes. To finish depressurizing, carefully manually release the valve ("Quick Release").
- Add salt to taste.
