Instant Pot Yellow Split Pea Soup

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Hearty and comforting, this classic Yellow Split Pea Soup will be your new favorite. Just add the wholesome ingredients to your Instant Pot, and relax for 25 minutes while the magic happens.

Guys! I finally joined the Instant Pot club and I absolutely love it! This Yellow Split Pea Soup was the very first meal I cooked in it. I have to say, I’m quite impressed with this kitchen appliance.

I avoided buying it for so long because I thought it would become a dust collector. Plus, I don’t have a lot of counter space for things I won’t use often.

I’m so glad I went for it though. I’ve been using it almost every night to make quick, flavorful and nutritious meals for my family. I’m going to try my favorite Potato Leek Soup in it next.

When I first opened the box, I was a little overwhelmed with all the buttons, but I felt better after reading the manual. Also, I had lots of support from the Instant Pot Facebook Community Group that has over 1 million members. Everyone is so helpful!

There are a bunch of models to choose from, but after doing my research, I decided to go with the Instant Pot Duo Plus 6-Quart 9-in-1 Function. Yep, it really is a 9-in-1 appliance! It’s a Pressure Cooker, Slow Cooker, Rice Cooker, Yogurt Maker, Tofu Egg Cooker, Sterilizer, Steamer, Warmer, and it Sautés.

All that in one little pot! Aaamazing!

Now the name “Instant” Pot could be slightly misleading because it doesn’t really cook food in an instant. However, most meals are cooked in under 15 minutes and it’s completely hands-free. Also, the pot takes about 10-15 minutes to come to pressure so you’ll need to consider that time too.

Bottom line, it’s worth it and so darn easy to use!

Check out how easy it is to make this Instant Pot Soup…

To get started, you’ll need oil or vegan butter, onion, garlic, dried thyme, dried oregano, smoked paprika, crushed red pepper, bay leaves, celery, carrots, vegetable broth, yellow split peas, liquid smoke, salt, and pepper.

* For an even heartier soup, add 2 medium red-skinned potatoes along with the carrots and celery. No need to peel them, just cut into 1 1/2 ” cubes.

Dice the onions, slice the celery and chop the carrots into 1-inch chunks. Cutting the carrots into larger pieces will prevent them from turning into mush.

After prepping your veggies, turn on the sauté feature of your Instant Pot. When heated, add the oil and butter. Once melted, add the onions and sauté until slightly translucent, about 2-3 minutes.

Now add the garlic, thyme, oregano, smoked paprika, and crushed red pepper. Now sauté for about a minute to release the aromatics.

* Feel free to omit the crushed red pepper if you don’t want the added heat. I love the smokiness from the smoked paprika, but you can use regular paprika if desired.

Now add the carrots and celery to the pot. Sauté for about 1-2 minutes. Your kitchen should be smelling heavenly right about now!

Cancel the sauté function and add the broth, lentils, liquid smoke, bay leaves, salt, and pepper. Close and secure the lid. Turn the steam release handle to the Sealing position. Push the Pressure Cooker (Manual Setting) button to high pressure and set the time to 12 minutes by using the + or – button.

The screen will then display ON while the preheating is in progress (this could take 10-12 minutes). When the Instant Pot has come to pressure, you’ll see the 12 minutes displayed on the screen again.

The cooker will beep when the time is up. Don’t touch anything, just let the pressure naturally release for another 12 minutes. Now carefully turn the steam release handle to the Venting position (It will loudly spurt out lots of steam and some water). Once the Float Valve goes down you can carefully open the lid.

It’s magic!

Remove the bay leaves and taste for seasoning. Add more if needed. Let the soup sit a minute before serving. This will give it time to thicken up. If it’s too thick for your taste, you can add a small amount of water or vegetable broth.

This Yellow Split Pea Soup has so much flavor, so it doesn’t really need toppings. BUT, if you’d like to add some for fun, here are some great ideas:

– Browned and crumbled vegan sausage
– Vegan sour cream
– Vegan cheese shreds
– Sprinkle smoked paprika
– Fresh-cut chives
– Green onion
– Fresh herbs
– Crushed red pepper
– A squeeze of lemon

If you’re not ready for an Instant Pot, but want to make a hearty and comforting meal, you might like these recipes:

– Vegan Corn Chowder

– Vegan Baked Potato Soup

– Vegan French Onion Soup

– Sweet Potato and Black Bean Chili

– Or this amazingly delicious Vegan Broccoli Cheese Soup Recipe by Stacey Homemaker. It’s one of my faves!

I’d love to hear from you

If you make this Yellow Split Pea Soup, I’d love to hear what you think in the comment section below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

Instant Pot Yellow Split Pea Soup

Hearty and comforting, this classic Yellow Split Pea Soup will be your new favorite. Add the wholesome ingredients to your Instant Pot, and relax for 25 minutes while the magic happens.

5 from 5 votes

Print Pin Rate

Course: Soup

Cuisine: Gluten-Free, Vegan

Keyword: Instant Pot, Yellow Split Pea Soup

Prep Time: 10 minutes

Cook Time: 24 minutes

Total Time: 34 minutes

Servings: 5

Calories: 384kcal

Author: Melissa Huggins

Ingredients

• 2 tablespoons preferred cooking oil or vegan butter (or a blend of both)
• 1 medium onion , diced
• 4 cloves garlic , minced
• 1 1/2 teaspoons dried thyme
• 1/2 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1/2 teaspoon crushed red pepper (*optional)
• 2 bay leaves
• 3 stalks celery , sliced into 1/2" pieces
• 2 large carrots , chopped into 1" pieces. *see note
• 6 cups vegetable broth , low sodium
• 2 cups yellow split peas , sorted and rinsed (sub green split peas)
• 1 teaspoon liquid smoke (*optional)
• 1 teaspoon sea salt , more to taste
• Fresh cracked pepper , to taste

US Customary - Metric

Instructions

• Turn on the sauté feature of your Instant Pot and add the oil or butter. When heated, add the onions and sauté until slightly translucent, about 2-3 minutes.
  
  
• Now add the garlic, thyme, oregano, smoked paprika and crushed red pepper. Sauté for about a minute. 
  
  
• Add the carrots and celery. Sauté 1-2 minutes. 
  
  
  
• Cancel the sauté function and add the broth, split peas, liquid smoke, bay leaves, salt, and pepper. 
  
  
• Close and secure the lid. Turn the steam release handle to the Sealing position. Push the Pressure Cooker (Manual Setting) button to high pressure and set the time to 12 minutes by using the + or - button. The screen will then display ON while the preheating is in progress (this could take 10-12 minutes). When the Instant Pot has come to pressure, you'll see the 12 minutes displayed on the screen again.
• The cooker will beep when the time is up. Don't touch anything, just let the pressure naturally release for another 12 minutes. Now carefully turn the steam release handle to the Venting position (It will loudly spurt out lots of steam and some water). Once the Float Valve goes down you can carefully open the lid. 
  
  
• Remove the bay leaves and taste for seasoning. Add more if needed. Let the soup sit a minute before serving. This will give it time to thicken up. If it's too thick for your taste, you can add a small amount of vegetable broth. *See notes stovetop instructions.

Notes

Stovetop Instructions

• In a large pot over medium heat, sauté the onions and celery in butter or oil until softened, about 5-6 minutes.
• Add garlic and seasonings, sauté for 1 minute
• Now add carrots, broth, split peas, liquid smoke salt, and pepper. Turn up the heat to bring to a boil, then reduce heat to a low simmer. Cook uncovered for 1 1/2 - 2 hours until peas are completely softened. Stir occasionally. 
• Taste for seasoning and add more if needed. Let the soup sit a minute to thicken. Serve as is or blend for a super smooth texture.

Nutrition

Calories: 384kcal | Carbohydrates: 56g | Protein: 25g | Fat: 7g | Saturated Fat: 1g | Sodium: 626mg | Potassium: 1222mg | Fiber: 22g | Sugar: 9g | Vitamin A: 108.2% | Vitamin C: 7.6% | Calcium: 8.9% | Iron: 26.5%

Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

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