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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
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
Melissa Huggins
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Ruth Knox
May 28, 2019 at 6:05 pmThis is my favorite pea soup recipe. So quick and easy to make, so delectably good, full of rich, wholesome flavor. My husband is addicted to it, and requests a pot of it every week. I’ve taken to doubling the recipe because we could live on this stuff, seriously. All of the incredible flavor, all of the nutrition…what more could we want? I didn’t know pea soup could be this good. Only a few minutes of prep, then into the IP, and before you know it, heaven in a bowl!
Melissa Huggins
May 29, 2019 at 10:35 amWow, such a nice compliment! I’m so happy you like it! Thank you for sharing your feedback 🙂
Sasha
May 18, 2019 at 10:07 pmLoved this soup!!! Amazing!
Melissa Huggins
May 19, 2019 at 5:23 pmSo nice to hear! Thank you for giving it a try 🙂
Nathan G
April 16, 2019 at 3:34 pmHi. Great tasting recipe. But I was expecting the yellow split peas to be soft. And they are al dente to say tue least. I definitely used the time settings suggested including the 12 minute natural release. Could my split peas have malfunctioned?
Melissa Huggins
April 16, 2019 at 4:03 pmHi Nathan, they should definitely be soft. This potentially could happen if the peas are old or poor quality. Did you just purchase them? I’m sorry this happened.
Ruth Knox
May 28, 2019 at 6:06 pmI found the same thing when I made this soup the first time. I add 5 minutes to the cooking time and it comes out perfect every time.
Melissa Huggins
May 29, 2019 at 10:39 amI wonder if this could differ between brands. I haven’t had this happen to my soup, but I added 3 minutes to the cooking time and 3 to the nautral release. Thank you both for sharing your feeback. It truly helps 🙂
Shari
March 4, 2019 at 7:52 amI made this soup during a snowstorm and it was delicious! I used green split peas and sweet potato instead of red skinned potatoes. The texture was wonderful and it was smoky and hearty! Definitely a keeper. I can’t wait to go home tonight and have the rest!
Shari
February 28, 2019 at 9:22 amThis sounds amazing! This will definitely be happening on this snowy weekend. I love how you detailed the IP instructions. When I first got mine, it was confusing and most recipes are not written as well as this one in that respect.
richard e martin
January 30, 2019 at 8:12 pmI made this soup tonight just using salr,peppr, garlic powder and fresh onion for spices. Added mini purple, red, and yellow quartered potatoes, celery, and sliced carrots. Sauteed the onions in butter and oil then added veggies for 2-4 minutes. Added the dried yellow split peas and 2 cartons vegetable broth and pressure cooked for 12 min and then rested on warm letting the pressure drop for 12 min.
The soup was excellent! So glad that I tried it.
Judy
December 11, 2018 at 2:30 pmThis soup is delicious! I made it exactly as written in the recipe (left out the optional liquid smoke). Coincidentally, I just bought fresh spices from Penzeys (spice merchant) making the flavors in the soup extra amazing. If you don’t have smoked paprika already, go get some! Can’t say enough about how good this soup is…A+
Jen Griffin
November 17, 2018 at 2:28 pmCan you substitute reed lentils for the split peas?
carolyn
November 4, 2018 at 4:32 pmJust made this soup & it is delicious! In your directions you say add lentils, I believe that is an error. I dod add yukon potatoes & it is yummy. Will be a staple in my kitchen. Thanks for a great recipe.
Victoria
August 15, 2018 at 9:26 amIs it necessary to soak the split peas for this recipe? I know they cook quicker than beans
Melissa Huggins
August 15, 2018 at 9:33 amHi Victoria, no, you don’t have to soak them. It’s quick and easy! Thanks for stopping by 🙂
Daryn
March 15, 2018 at 4:55 pmJust 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!
Melissa Huggins
March 16, 2018 at 11:42 pmHi 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. 🙂
Suee33
March 15, 2018 at 1:47 pmMade 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
Melissa Huggins
March 16, 2018 at 11:40 pmThank you so much!I’m so happy you liked it 🙂 Have a great weekend!
Jojo
March 5, 2018 at 1:15 amPerfect 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
Melissa Huggins
March 6, 2018 at 9:40 pmHi, Joanne! I’m so glad it worked out for you! Thank you for making it and leaving your feedback. 🙂
Sara
March 3, 2018 at 11:19 amLovely 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.
Melissa Huggins
March 3, 2018 at 12:12 pmThank 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! 🙂
Gloria
February 19, 2018 at 9:42 amExcellent! Now, one of our top favorites! Thank you for sharing your recipe!
Melissa Huggins
February 19, 2018 at 2:00 pmThank you, Gloria! I’m so happy you to hear this! Have a great week 🙂