Are you looking for a new instant pot recipe? This instant pot split pea soup is made with dried green peas and fresh vegetables. It’s vegetarian (well vegan actually), gluten-free, and perfect for any diet. The best part about this hearty soup is that it’s made in one pot (or instant pot)! I just love one-pot meals. Don’t you?
You’ll love how easy it is to make this vegan split pea soup recipe. Just add the ingredients to your instant pot, set the timer, walk away, and come back when dinner’s ready!
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Get my recipe below as well as ideas on what to serve with split pea soup for a hearty meal your family will love.
What are the Health Benefits of Split Peas?
Split peas are a great source of fiber, which can help to regulate digestion and promote regularity. Additionally, green split peas contain important vitamins and minerals like potassium and vitamin B12. These nutrients can support many aspects of health, such as energy production, nerve function, and red blood cell formation.
Split peas are also a good source of vegan protein! The soup has nine grams of protein per serving. That’s a good amount of protein from a healthy plant-based source.
Is Split Pea Soup Keto?
Split peas are generally low in fat, but are starchy and thus high in carbs. If you are on a keto diet, split pea soup probably isn’t the best option for you to enjoy. However, if you are looking to cut back on carbs, split peas might be a good choice every once in a while.
This instant pot split pea soup serves six people and costs about $1.60 per serving (based on the instant pot split pea soup ingredients listed below). Split pea soups are very affordable and nutritious instant pot recipes!
Ingredients for Split Pea Soup
- olive oil
- yellow onion
- garlic
- dried split peas – green or yellow split peas can be used
- yellow potatoes – can also use red-skinned or peeled russet potatoes
- carrots,
- rutabaga(optional)
- dried thyme
- bay leaf
- salt
- black pepper
- vegetable broth
- crushed red pepper flakes (optional)
If you want a smoky flavor to your soup
I’ve seen some recipes call for liquid smoke. Personally, I prefer this soup without it. But you can add 2 teaspoons of liquid smoke to the recipe just before adding the vegetable stock. It will definitely add a smoky flavor in a very subtle way. You can also add 1/2 to 1 teaspoon smoked paprika for additional smoky flavor.
Vegan versus Vegetarian
This recipe is vegetarian and vegan. It’s vegetarian meaning it does not include meat or animal products. It’s also vegan since it doesn’t include any dairy products. So if you’re looking for a great way to satisfy vegetarian and vegan-friendly diets, this instant pot split pea soup is a perfect choice!
For more vegetarian soup ideas, try:
- Easy Thai Coconut Soup Recipe – Whole30, Paleo, Keto, Vegan
- Vegetarian Chili Crock Pot Recipe
How to Make Instant Pot Split Pea Soup
- Turn on your pressure cooker and press the Saute button. Allow the Instant Pot to preheat.
- Add olive oil and onion to the pressure cooker. Cook for 4 minutes, or until soft and translucent.
- Add garlic and cook for an additional 1 minute.
- Add all the remaining ingredients to the Instant Pot (split peas, potatoes, carrots, rutabaga, thyme, bay leaf, salt, pepper, and vegetable broth.) Also, add red pepper flake here if using.
- Stir well ensuring the split peas don’t stick together.
- Close and lock the lid while making sure the vent is sealed.
- Press the manual button to cook at high pressure and set the timer for a cooking time of 15 minutes.
- After cooking, allow the cooker to sit for 15 minutes to naturally release the pressure.
- After that time you can manually release the pressure using the steam valve.
- Remove lid, remove bay lead and give it a good stir.
- Adjust salt and pepper to taste.
- Allow the soup to cool for about 5 minutes to allow it to thicken. If the end result is too thick, you can add a little water to reach the desired consistency.
If you’d like a creamy soup, you can puree the soup after cooking. An immersion blender works best, but you can use a blender and puree in batches.
What to Serve with Split Pea Soup?
Here are some serving suggestions to for what to serve with split pea soup. These accompany the soup really well for a hearty meal your family will love!
- Fresh crusty bread, baguette or whole grain dinner roll
- Sliced of rye bread
- Irish soda bread with Guinness reduction dipping sauce
- Fresh croutons add to the soup- personally, I like a garlic croutons
- A simple side salad with a tangy vinaigrette dressing
- Apple walnut salad with celery
- Cornbread
- French’s onions
- Desserts like instant pot bread pudding or apple crisp.
This Instant Pot Split Pea Soup (vegetarian recipe) is a healthy, affordable, and delicious soup that is perfect for a chilly day. This thick soup recipe is perfect for a cozy night in with family or friends!
Vegetarian Split Pea Soup (Instant Pot)
This instant pot split pea soup is vegetarian (well vegan actually), gluten-free, and perfect for any diet.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 pound dried split peas
- 1 pound yellow potatoes, chopped (can also use red-skinned or peeled russet potatoes)
- 3 medium carrots, peeled and sliced
- 1 rutabaga, peeled and chopped (optional)
- 1 teaspoon dried thyme leaves
- 1 large bay leaf
- salt and freshly ground black pepper to taste
- 6 cups vegetable broth
- ¼ teaspoon crushed red pepper flakes (optional)
Instructions
- Turn on your pressure cooker and press the Saute button. Allow the Instant Pot to preheat.
- Add olive oil and onion to the pressure cooker. Cook for 4 minutes, or until soft and translucent.
- Add garlic and cook for an additional 1 minute.
- Add all the remaining ingredients to the Instant Pot (split peas, potatoes, carrots, rutabaga, thyme, bay leaf, salt, pepper, and vegetable broth.) Also, add red pepper flake here if using.
- Stir well ensuring the split peas don't stick together.
- Close and lock the lid while making sure the vent is sealed.
- Press the manual button to cook at high pressure and set the timer to 15 minutes.
- After cooking, allow the cooker to sit for 15 minutes to naturally release the pressure.
- After that time you can manually release the pressure.
- Remove lid, stir, and adjust salt and pepper to taste.
- Allow the soup to cool for about 5 minutes to allow it to thicken.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 219Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 742mgCarbohydrates: 40gFiber: 10gSugar: 7gProtein: 9g
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After looking over my recent blog posts, we seem to be eating a lot of soup. 🙂 There is just something about soup during the winter.
Perfect for the last winter days!
Katerina, I agree. It’s winter comfort food.