Vegan Instant Pot Split Pea Soup
by Karissa's Vegan Kitchen
Vegan split pea soup made easy and quick in the Instant Pot!
Servings: 6
Calories: 402kcal
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.
Notes
*I use a 6-quart Instant Pot. Use the same recipe for an 8-quart. Halve the recipe for a 3-quart.
Nutrition
Calories: 402kcal | Carbohydrates: 74g | Protein: 22g | Fat: 3g | Saturated Fat: 1g | Sodium: 996mg | Potassium: 1358mg | Fiber: 23g | Sugar: 11g | Vitamin A: 4787IU | Vitamin C: 28mg | Calcium: 75mg | Iron: 5mg