A creamy, rich, and warming split pea soup. This recipe is ready in less than 30 minutes, made in one-pot, and contain simple ingredients.
It’s soup season, which means bring on all the comforting soups and stews. This Vegan Instant Pot Split Pea Soup is full of flavor and a whole lot of comfort.
Put on your favorite comfy clothes, snuggle up in a blanket, and cozy up to a warm bowl of this *Vegan Split Pea Soup*.
This Vegan Split Pea Soup is ready in less than 30 minutes, requires only one-bowl, and contains only simple ingredients. How can you pass on that?
I highly recommend pairing this soup with some toasty, crusty bread smothered in butter.
How to Make Vegan Instant Pot Split Pea Soup:
This is a simple, fuss-free recipe.
- Dissolve 3 tsp vegetable bouillon in 3 cups hot water. Whisk to combine.
- Combine all ingredients in an Instant Pot and stir well to combine.
- Seal lid, making sure the pressure knob is not on venting. Pressure cook on high pressure for 15 minutes. Release pressure for 20 minutes.
- Serve with fresh parsley, a crack of black pepper, and toasty bread.
Your ‘Vegan Split Pea Soup‘ Questions Answered:
What if I don’t have an Instant Pot?
You can make this recipe on the stovetop by sautéing veggies (onion, carrot, celery, and garlic) in a large pot. After adding the remaining ingredients, bring to a boil, cover, and simmer for approximately one hour (or until split peas are cooked to desired tenderness).
Can I use vegetable broth instead of vegetable bouillon?
Yes, of course! Instead of 3 tsp of bouillon paste + 3 cups hot water, use 3 cups of vegetable broth.
How do I store/freeze the split pea soup?
I recommend storing in a glass jar or airtight container in the fridge for up to 1 week. Freeze in an airtight container or ziploc bag for up to 2 months. When reheating, add a bit of vegetable broth or water to thin out to desired texture.
If you have anymore questions/concerns, feel free to DM me on Instagram, @healthienut.
If you’re looking for more Instant Pot recipes, you’ll also love this 30-Minute Instant Pot Lentil Soup, these Instant Pot Ramen, and these Instant Pot Wild Rice Soup.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
A creamy, rich, and warming split pea soup. This recipe is ready in less than 20 minutes, made in one-pot, and contain simple ingredients.
- 1 yellow onion (2 cups, diced)
- 2 carrots (1 cup, diced)
- 2 stalks celery (1 cup, diced)
- 3 yukon gold potatoes (3 cups, small cubes)
- 3 cloves garlic
- 2 cups dried split peas
- 3 tsp vegetable bouillon paste
- 3 cups water
- 4 sprigs fresh thyme
- 1 tbsp tamari
- ½ tsp lemon zest
- ½ tsp smoked paprika
- ¼ tsp salt
- ¼ tsp black pepper
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Dissolve 3 tsp vegetable bouillon paste in 3 cups hot water. Whisk to combine.
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Combine all ingredients in an Instant Pot and stir well to combine.
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Seal lid, making sure the pressure knob is not on venting. Pressure cook on high pressure for 15 minutes. Release pressure for 20 minutes.
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Serve with fresh parsley, a crack of black pepper, and toasty bread.
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To store/freeze: I recommend storing in a glass jar or airtight container in the fridge for up to 1 week. Freeze in an airtight container or ziploc bag for up to 2 months. When reheating, add a bit of vegetable broth or water to thin out to desired texture.
Stovetop Instructions: You can make this recipe on the stovetop by sautéing veggies (onion, carrot, celery, and garlic) in a large pot. After adding the remaining ingredients, bring to a boil, cover, and simmer for approximately one hour (or until split peas are cooked to desired tenderness).
