Name: Instant Pot Vegetarian Split Pea Soup
Prep time: 10 min
Cook time: 15 min
Total time: 40 min
Yield: 6
Ingredients: 2 tablespoons of extra virgin olive oil; 1 cup dried green split peas; 3 carrots, chopped; 3 ribs of celery, chopped; 4 cloves garlic, crushed; 1 yellow onion, diced; 2 russet potatoes, cubed; 6 cups vegetarian broth (or chicken broth if preferred); 1 tablespoon coconut liquid aminos; Salt to taste; Optional: herbs (e.g., thyme, rosemary, sage, dill) or herb salt

Autumn is the perfect season for a warm and comforting bowl of split pea soup. The crisp air and falling leaves create the ideal atmosphere for this hearty and satisfying dish. My go-to recipe is a simple yet flavorful instant pot version that’s packed with fresh vegetables and aromatic herbs. Whether you’re looking for a quick weeknight meal or a cozy way to warm up on a chilly day, this split pea soup is sure to hit the spot.

One-Pot Convenience: This recipe is a hassle-free meal that requires minimal cleanup and is perfect for busy weeknights.
Budget-Friendly Ingredients: Using affordable, pantry-staple ingredients makes this dish a wallet-friendly option.
Flavorful and Satisfying: The combination of [mention specific flavors or ingredients] creates a delicious and hearty meal that will leave you feeling full and satisfied.
Versatile and Customizable: By adding or substituting ingredients, this recipe can easily be adapted to suit different dietary preferences or tastes.
Crowd-Pleasing: Whether you’re hosting a dinner party or feeding a large family, this dish will surely impress with its delicious taste and satisfying portion size.

Make Instant Pot Vegetarian Split Pea Soup

Yields: 6 servings Prep time: 10 minutes Cook time: 15 minutes

Ingredients:

2 tablespoons of extra virgin olive oil
1 cup dried green split peas
3 carrots, chopped
3 ribs of celery, chopped
4 cloves garlic, crushed
1 yellow onion, diced
2 russet potatoes, cubed
6 cups vegetarian broth (or chicken broth if preferred)
1 tablespoon coconut liquid aminos
Salt to taste
Optional: herbs (e.g., thyme, rosemary, sage, dill) or herb salt

Tools:

Tools you’ll need

6-8 quart Instant Pot
Large cutting board
Chef’s knife
Small saucepan
Whisk
Measuring cups
Measuring spoons
Ladle
Serving bowls
Optional: Immersion blender (for a smoother texture)

Instructions:

Add the onions, carrots, and celery to the instant pot with the olive oil and saute for five minutes.
Combine all of the remaining ingredients in the Instant Pot.
Pressure cook: Set the Instant Pot to high pressure for 15 minutes.
Natural release: Allow the pressure to release naturally for 15 minutes.
Blend (optional): For a smoother texture, carefully blend the soup in batches until the desired consistency.
Season: Taste and adjust seasoning with salt and additional herbs if desired.
Serve: Serve hot with a drizzle of red wine vinegar, balsamic vinegar, or a dollop of sour cream.

Tips

Add a tablespoon of cornstarch mixed with 2 tablespoons of water to the Instant Pot before blending for a thicker soup.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
This soup makes a wonderful meal gift for a friend in need.

Print the Split Pea Soup Recipe

Instant Pot Vegetarian Split Pea Soup

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Additional Time: 15 minutes

Total Time: 40 minutes

A simple and tasty instant pot split pea soup with potatoes. Makes a delicious and cozy meal on a cool autumn or winter day.

Ingredients

2 tablespoons of extra virgin olive oil
1 cup dried green split peas
3 carrots, chopped
3 ribs of celery, chopped
4 cloves garlic, crushed
1 yellow onion, diced
2 russet potatoes, cubed
6 cups vegetarian broth (or chicken broth if preferred)
1 tablespoon coconut liquid aminos
Salt to taste
Optional: herbs (e.g., thyme, rosemary, sage, dill) or herb salt

Instructions

Add the onions, carrots, and celery to the instant pot with the olive oil and saute for five minutes.
Combine all of the remaining ingredients in the Instant Pot.
Pressure cook: Set the Instant Pot to high pressure for 15 minutes.
Natural release: Allow the pressure to release naturally for 15 minutes.
Blend (optional): For a smoother texture, carefully blend the soup in batches until the desired consistency.
Season: Taste and adjust seasoning with salt and additional herbs if desired.
Serve: Serve hot with a drizzle of red wine vinegar, balsamic vinegar, or a dollop of sour cream.

Notes

For a thicker soup, add a tablespoon of cornstarch mixed with 2 tablespoons of water to the Instant Pot before blending.

Store leftovers in an airtight container in the refrigerator for up to 5 days.

This soup makes a wonderful meal gift for a friend in need.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 308Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 26mgSodium: 585mgCarbohydrates: 33gFiber: 5gSugar: 7gProtein: 15g

A Perfect Addition to your Autumn Menu

This comforting and easy-to-make Instant Pot vegetarian split pea soup is a perfect addition to your autumnal menu. With its rich flavor, hearty texture, and simple preparation, it’s a satisfying and satisfying meal that’s sure to please everyone. So gather your ingredients, fire up your Instant Pot, and enjoy the warmth and deliciousness of this homemade soup.