RecipesSoups and Salads

Instant Pot Yellow Split Pea Soup

posted by Melissa Huggins February 5, 2018 10 Comments

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.

Bowl of Yellow Split Pea soup on a plate with crusty bread on the side.

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…

Instant Pot Sautéing onions

To get started, you’ll need grapeseed oil, 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.

Instant Pot sauteing onions with the seasonings.

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.

 

Instant Pot cooking onions, seasonings, celery and carrots.

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

 

Adding broth to 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 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.

Yellow Split Pea Soup in the Instant Pot.

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

*Click photo to pin*

Long pin of Instant Pot Yellow Split Pea Soup

 

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.

 

5 from 3 votes
Instant Pot Yellow Split Pea Soup
Prep Time
10 mins
Cook Time
24 mins
Total Time
34 mins
 
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.
Course: Soup
Recipe Type: Gluten-Free, Vegan
Servings: 5
Calories: 384 kcal
Author: Melissa Huggins
Ingredients
  • 1 tablespoon grapeseed oil (or preferred oil)
  • 1 tablespoon vegan butter
  • 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
  1. 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.

  2. Now add the garlic, thyme, oregano, smoked paprika and crushed red pepper. Sauté for about a minute. 

  3. Add the carrots and celery. Sauté 1-2 minutes. 


  4. Cancel the sauté function and add the broth, lentils, liquid smoke, bay leaves, salt, and pepper. 

  5. 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.


  6. 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. 

  7. 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. *See notes for topping ideas. 

Recipe Notes

*Stovetop instructions*

-Sauté the onions and celery in butter and oil until softened, about 5-6 minutes (over medium heat)
-Add garlic and seasonings, sauté 1-2 minutes
-Add carrots, broth, split peas, smoke, salt, and pepper
-Turn up heat to bring to a boil, then reduce heat to a simmer
-Cook uncovered for 40-50 minutes, until peas are softened
-Let sit a minute to thicken. Taste for seasoning and add as needed. Add more broth if it's too thick. Serve as is or blend for a smooth texture.

Topping Ideas:
Browned and crumbled vegan sausage, vegan sour cream, vegan cheese shreds, smoked paprika, fresh-cut chives or green onion, fresh herbs, crushed red pepper and a squeeze of lemon. 

* I cut the carrots into larger pieces so they don't get too mushy in the soup.

* 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. 

* Make sure the split peas are not expired. Otherwise, they won't cook properly and will remain somewhat hard. 

* Yields about 9-10 cups of soup.

* The liquid smoke is optional. You can omit it or add 1/4-1/2 teaspoon more of the smoked paprika. If you don't want the smoky flavor you can use 1 teaspoon of regular paprika instead. 

* The cook time doesn't include the preheating time. This can take 10-15 minutes. 

 

 

 

 

Nutrition Facts
Instant Pot Yellow Split Pea Soup
Amount Per Serving
Calories 384 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Sodium 626mg 26%
Potassium 1222mg 35%
Total Carbohydrates 56g 19%
Dietary Fiber 22g 88%
Sugars 9g
Protein 25g 50%
Vitamin A 108.2%
Vitamin C 7.6%
Calcium 8.9%
Iron 26.5%
* Percent Daily Values are based on a 2000 calorie diet.

 

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10 Comments

Gloria February 19, 2018 at 9:42 am

Excellent! Now, one of our top favorites! Thank you for sharing your recipe!

Reply
Melissa Huggins February 19, 2018 at 2:00 pm

Thank you, Gloria! I’m so happy you to hear this! Have a great week 🙂

Reply
Sara March 3, 2018 at 11:19 am

Lovely tasty soup and it was great to use my Instant Pot for something other than cooking rice, beans and making yogurt. Thanks for the recipe.

Reply
Melissa Huggins March 3, 2018 at 12:12 pm

Thank you, Sara! I’m glad that you liked it. I have a few more soup recipes I’ll be sharing soon. Have a great weekend! 🙂

Reply
Jojo March 5, 2018 at 1:15 am

Perfect pea soup! I don’t have an instant pot, so I made it in a regular pot. I didn’t even soak the peas over night, but cooked them on low heat with some baking soda in the water for a few hours. It came out just delicious 😊 Will definitely make again soon. Thank you for the great recipe

Reply
Melissa Huggins March 6, 2018 at 9:40 pm

Hi, Joanne! I’m so glad it worked out for you! Thank you for making it and leaving your feedback. 🙂

Reply
Suee33 March 15, 2018 at 1:47 pm

Made this soup last night with Split peas it was delicious!! Used the lemon juice as a finishing taste, lovely. Liked the slightly smoked taste, not too strong,
Thanks

Reply
Melissa Huggins March 16, 2018 at 11:40 pm

Thank you so much!I’m so happy you liked it 🙂 Have a great weekend!

Reply
Daryn March 15, 2018 at 4:55 pm

Just delicious! Super filling. I added 3 Yukon gold potatoes and it came out great. I also threw some Daiya Smoked Gouda “cheese” on top after cooking…I put that stuff on everything! I have been looking for a yellow split pea stew or lentil stew recipe that doesn’t have curry or cumin in it and one that is also not soupy. This fit the bill!

Reply
Melissa Huggins March 16, 2018 at 11:42 pm

Hi Daryn, thank you for making it and sharing your feedback. I haven’t tried the Daiya Smoked Gouda yet. Sounds so good topped on the soup. I must buy some this weekend. 🙂

Reply

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