Instant Pot Yellow Split Pea Soup

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 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.

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

*Click photo to pin*

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

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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.