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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 ½ " 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.
Recipe
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 teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 teaspoon smoked paprika
- ½ teaspoon crushed red pepper (*optional)
- 2 bay leaves
- 3 stalks celery , sliced
- 2 large carrots , chopped into 1" pieces.
- 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
Recommended Equipment
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 ½ - 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.
gail livingston
Hi Great recipe, No oregano but I added some saffron, (guilding the lily). Thanks I used GTB chicken flavour cause I had it. Will add some diced ham once it is done.
okay, I just finished and it is wonderful. I ran it through my blender for a while and it is now silky smooth. Added the diced ham and going to have it for lunch.
Thanks
Melissa Huggins
Hi Gail, glad you made the recipe work for you and enjoyed it! Thanks for the feedback. 🙂
Rachael
Delicious! Thank you for sharing this delicious and nutritious recipe - great flavors!
Melissa Huggins
It is my pleasure, Rachael! Thanks for dropping by. 🙂
JUSTINA BOWEN
This soup was fantastic! It tasted like it had been simmering all day with a ham bone in it - yet it was super fast and no animals were harmed! .I used green split peas and half the red pepper flakes, everything else the same. This will be my go-to split pea soup forever!
Melissa Huggins
So happy you enjoyed this recipe, Justina! Thanks for the lovely feedback, I appreciate you. 🙂
Jo
What a delicious recipe! Made it on a rainy December afternoon and it was the perfect warming lunch!
Melissa Huggins
Oh, that sounds perfect Jo! Happy you liked it. 🙂
Paige
This soup is so delicious I can’t stop eating it right out of the Instant Pot. This going into regular rotation!
Melissa Huggins
Glad to hear it, Paige! 🙂 Thanks for dropping by.
Janice
I made this tonight and it was fabulous. I changed it a bit by adding a few shakes of garlic powder and onion powder along with a splash of 1/2 & 1/2 at the end. Topped with half dz. Croutons. Delcious!
Melissa Huggins
Thanks for the great feedback, Janice! Happy you enjoyed this hearty vegan soup. 🙂
Sandra
It was easy to make and very delicious! I added diced sweet potatoes and a squeeze of lemon juice.
Thank you!❤️
Melissa Huggins
My pleasure Sandra. Glad you liked this recipe. ❤️
Millie
I love this recipe yellow pea soup so delicious. Thank you so much.
Millie
Melissa Huggins
So glad you love it, Millie. Thank you for sharing your feedback 🙂
AnneW
Can green split peas and yellow be used interchangeably?
Melissa Huggins
Yes, you can use either one for this recipe. I'll make a note of it in the recipe card. Thanks you for asking 🙂
Liz
The flavor is amazing. Sooo good and easy to make.
Melissa Huggins
I'm so glad you liked it, Liz. Thanks you for giving it a try 🙂
Katrina B.
This recipe is soooo amazing! I had all of the ingredients except for celery and liquid smoke so I just added extra yellow onions plus some green onions and omitted the liquid smoke. It turned out so delicious! We all kept going back for more!!
Support @ Vegan Huggs
Hi Katrina! We are so happy to hear that you loved the recipe! Thanks so much for stopping by 🙂
Kelly Stevens
Hi Melissa,
Made your split pea soup for dinner tonight. It was delicious! I think everyone had seconds. I used the Instant Pot method and it couldn't have been easier. The only change I made was to eliminate the oil for sauteing the veggies. This will definitely go in my favorites file. I've got my eye on a few of your other soup recipes and can't wait to try those too.
Thanks for sharing!
Support @ Vegan Huggs
Hi Kelly! Yay, we are so happy to hear that this made the favorites file 😀 Thanks so much for giving it a try and we hope you love the other soups too!
Ron Deen
This is a brilliant soup! This one is in my top 20, and if you knew how many different ones I made, that should impress you. Thank you so much for the recipe.
Support @ Vegan Huggs
Hi Ron! We are so happy to hear how much you love the soup! Thank you so much for giving it a try 🙂
Sue Carr
I've been looking for another quick, nutritious and tasty soup for years,and have finally found it. Thank you Vegan Huggs. I didn't have low sodium broth so had to water it down a bit but still loved it. Tonite I think I'll add some kale from my garden and a few small potatoes.
Support @ Vegan Huggs
Hi Sue! We are so happy to hear that you loved the recipe! Fresh garden kale sounds delicious too 🙂 Thank you for sharing!
Eva Bihalné Kis
It was very delicious :D, I will cook it often. Thank1s !
Support @ Vegan Huggs
Hi Eva! We are so happy to hear that you loved the recipe and will be making it again, thanks for sharing 🙂