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Vegan Instant Pot Split Pea Soup

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.

Course Main Course
Keyword 30-minute meals, vegan instant pot split pea soup
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Author Taavi Moore


  • 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


  1. Dissolve 3 tsp vegetable bouillon paste in 3 cups hot water. Whisk to combine.

  2. Combine all ingredients in an Instant Pot and stir well to combine. 

  3. Seal lid, making sure the pressure knob is not on venting. Pressure cook on high pressure for 15 minutes. Release pressure for 20 minutes. 

  4. Serve with fresh parsley, a crack of black pepper, and toasty bread. 

  5. 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.

Recipe Notes

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).