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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 while the magic happens.
I finally joined the Instant Pot club and this Yellow Split Pea Soup was the very first meal I cooked in it. Well, 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.
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!
WHICH INSTANT POT MODEL IS THE BEST?
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!
HERE’S WHAT YOU’LL NEED TO MAKE THIS YELLOW SPLIT PEA SOUP:
(full ingredient amounts in recipe card below)
- Cooking oil (or vegan butter)
- Onion
- Garlic
- Celery
- Carrots
- Dried Thyme, Oregano, Smoked Paprika, Crushed Red Pepper and Bay Leaves
- 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
HOW TO MAKE YELLOW SPLIT PEA SOUP IN THE INSTANT POT
- 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!
HOW TO SEAL THE INSTANT POT
- 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 15 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 15 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 15 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 and add more if needed. Let the soup sit a minute before serving to 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.
TOPPING IDEAS FOR VEGAN SPLIT PEA SOUP
- Browned and crumbled vegan sausage
- Vegan sour cream
- Vegan cheese shreds
- A sprinkle of smoked paprika or crushed red pepper
- Fresh-cut chives, green onion or your favorite fresh herbs
- A squeeze of lemon
MORE INSTANT POT MEALS FOR YOU TO ENJOY:
NOT READY TO TAKE THE INSTANT POT PLUNGE? HERE ARE SOME OTHER RECIPES YOU MAY ENJOY:
- Vegan Corn Chowder
- Vegan Baked Potato Soup
- 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 recipe, let me know what you think by ★ star rating it and leaving a comment 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
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
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 15 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 15 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 15 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
- 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
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Debora
It was fantastic. My husband was happy because his mom used to make pea soup. He loves it!
Melissa Huggins
I’m so glad you both loved it! Thank you for giving it a try! 🙂
leegee
the best part is not having to watch it on the stove! I accidently added too much thyme, I would not recommend this. However, very easy. great way to use up beans and veggies
K
Great soup! I love the flavor and how healthy it is. I made it using the Instant Pot and it turned out perfectly.
Melissa Huggins
I’m so happy you liked it. Thank you for making it! 🙂
Cap'n Dave
Haven’t tried this yet, so can’t give a rating, but I’m sure it will be 5 stars, it sounds so good!
I, too, will soon be initiated into the Cult of IP, but not for a month or two yet – first, I need to have a blood orange sacrifice of a virgin olive oil cake. Or something. The ritual is complex and first involves me moving 1,824 miles in a minivan crammed full of appliances, musical instruments, two cats, and no air conditioning. Whatever oracle divined this ritual was sniffing those sulfur fumes too long if you ask me.
Yep…time for this old pirate to hang up his hook. And by the time I get to Oklahoma from San Francisco, it will already be entering into their MUGGY AS ALL GET-OUT season, I’m sure. So it will have to wait until at least the WE THINK IT MIGHT BE WINTER SOON season to more thoroughly enjoy this soup, but I do have it saved. (In the meantime, I’m sure I’ll be enjoying it for other things such as karē raisu, ata-kilt wat, mushroom stroganoff, various types of seitan (I see a LOT of this being made), and homemade vegetable stock (freeze this in ice cube trays and take out only what you need for a particular recipe).
It’s funny…it’s just become Spring here in San Francisco and I’m already prepping for Autumn in Oklahoma! Can’t wait to try this – cold, dreary days are always good days when you have a pot of split pea soup (or a good chowder!) – I think I’m going to really enjoy that IP when I finally buy it and can put it to use.
First, though? The move. THEN? Building/organizing my kitchen space. I’m starting from scratch here – tiny home that is only slightly larger than the living space of my boat, COMPLETELY blank slate. It will be a challenge, but in the end? It will be mine, just how I want it to be, and oh, so cozy…and nestled deep in the woods. Can’t beat that!
Keep those IP posts coming, Melissa! I intend to save every one – everything I’ve made of yours has been awesome thus far, and unless you go completely crazy during this lockdown, I don’t see that changing.
HUGGS!!!
Melissa Huggins
Hi Dave! Thank you for saving the recipe. It’ll be perfect for the chilly weather! More recipes to come!
I’m so happy for your upcoming journey! Your tiny house in the woods sounds like a dream! Keep me updated! Thanks for stopping by 🙂