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Instant Pot Vegan Split Pea Soup

Instant Pot Vegan Split Pea Soup. How to make a delicious plant based split pea soup in your electric pressure cooker.
Prep Time8 mins
Cook Time23 mins
Total Time31 mins
Course: Appetizer
Cuisine: Instant Pot
Servings: 5
Calories: 444kcal

Ingredients

Instant Pot Vegan Split Pea Soup Recipe Ingredients:

Instructions

  • Rinse your yellow split peas in a colander until they are thoroughly rinsed, and any bad ones have been removed.
  • Clean and dice your celery. Peel and dice your onion, carrot, garlic and potatoes.
  • Place the vegetables in the instant pot along with the tinned tomatoes.
  • Set the instant pot to sauté and cook for 2-3 minutes, adding in your seasonings as you go. You want to get your vegetables loaded in the seasoning.
  • Add in the yellow split peas, turn off sauté and add in 1600ml of water or vegetable stock and mix well.
  • Place the lid on the instant pot pressure cooker and select the soup setting and change the time to 20 minutes.
  • Allow natural pressure release for a further 10 minutes.
  • When you release pressure there will not be much pressure left to release and give it a quick stir.
  • Using a hand blender, blend the lumps of potatoes and some of the celery and carrot. Only do this for about 15% of your soup as you want to blend a bit of it to thicken up the soup.
  • Serve while still warm.

Notes

You can mix and match the flavours in your instant pot split pea soup. We went with a Mediterranean flavour, but you could change the seasonings to make an Indian version or even a Moroccan split pea soup.
We used 2 cans of tinned tomatoes each weighing 400g. We then reused the empty cans and filled each one up twice with warm water. This created 1600ml of tomato flavoured water for the stock. You can do the same or use 1600ml of water or veggie stock.

Nutrition

Calories: 444kcal | Carbohydrates: 84g | Protein: 29g | Fat: 2g | Saturated Fat: 1g | Sodium: 276mg | Potassium: 1818mg | Fiber: 31g | Sugar: 18g | Vitamin A: 6870IU | Vitamin C: 29mg | Calcium: 155mg | Iron: 8mg
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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