Vegan Split Pea Soup in the Instant Pot Recipe

This vegan split pea soup in the Instant Pot has fantastic flavor and is delicious, creamy, and filling! Great to meal prep, make ahead, or batch cook for lunch.

This plant-based split pea soup is loaded with vegetables, barley, and root veggies for a hearty fall or winter meal. Serve with a slice of simple vegan rosemary focaccia bread and a giant spinach side salad, and lunch or dinner is served.

Vegan Split Pea Soup is one of my absolute favorite soups to make! I always keep some delicious split peas in my cupboard, as they are cost efficient and go a long way.  A pound of split peas is inexpensive and can make about 8 servings of soup, so when I am meal prepping for the week, this is one of my go-to recipes.

This is a hearty fall vegan pea soup that is great for enjoying by the fire. It’s filling, delicious, and meat free!  Make this pea soup recipe without ham for a vegan lunch or dinner you’ll love.

This Vegan Instant Pot Split Pea Soup Is

• Warming
• Earthy
• Savory
• Sweet
• Vegan
• Gluten Free
• Great for Meal Prep!

What’s In Vegan Split Pea Soup?

See the recipe card below for full ingredient amounts and recipe instructions!

• Carrots, Celery, Onion, Potatoes

• Dried Split Peas: I always keep dried split peas on hand in my cupboard, they are great for making pea soups, throwing a handful into stews or making some split pea patties.
• No Salt Vegetable Stock or Bouillon: I love a no salt vegetable base for my recipes because it has a great flavor and is lower in sodium.
• Bay Leaf: I always add bay leaves to every bean soup I make… it gives the soup a je ne sais quoi which is savory and delicious!
• Extra virgin olive oil
• sea salt and black pepper

How Do I Make Vegan Split Pea Soup in the Instant Pot?

• Add all ingredients to the Instant Pot, stir to combine.
• Cook on Manual for 15 minutes. When finished cooking allow the instant pot to naturally release for 20 minutes. After 20 minutes, quick release the remainder of the steam carefully. 
• Discard the bay leaves. Stir, taste, and adjust seasoning as needed.
• Serve hot, or refrigerate/freeze leftovers.

Instant Pot Split Pea Soup for an Easy Dinner

I like to cook my pea soup in a pressure cooker – I find that it does a fantastic job of cooking all the peas and vegetables thoroughly.

I recommend using a good-quality high speed blender for this recipe. I have a fantastic Vitamix blender, which I have been using for years, and it gets daily use in our home.

Choose a blender that has a lot of power, and can pulverize even the toughest of ingredients. My blender can chop ice, dates, frozen fruits, make soups, and even blend nuts into homemade nut butter. Using a good high-speed blender will make perfectly creamy smoothies and sauces every time!

More Cozy Vegan Fall Soup Recipes You May Enjoy

• Vegan Potato Corn Chowder Recipe
• Red Curry Lentil Soup Recipe
• Vegan Chili Mac Recipe
• Chickpea Tomato Stew Recipe
• Potato Soup with Coconut Milk Recipe

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Vegan Split Pea Soup in the Instant Pot

Kelly Jensen

This vegan split pea soup in the Instant Pot has fantastic flavor and is delicious, creamy, and filling! Great to meal prep, make ahead, or batch cook for lunch.

5 from 2 votes

Print Recipe Pin Share Tweet

Prep Time 5 minutes mins

Cook Time 45 minutes mins

Total Time 50 minutes mins

Course Dinner, Lunch, Soup

Cuisine American

Servings 8 servings

Calories 345 kcal

Equipment

• Instant Pot or Pressure Cooker

Ingredients

  

1x2x3x

• 1 lb split peas washed and sorted
• 4 large carrots sliced
• 5 large celery stalks
• 1 sweet onion
• 4 bay leaves
• 1/3 cup pearled barley omit for gluten free version
• 3 medium potatoes diced
• 2 tsp Olive Oil divided
• 1 tsp Black Pepper
• 1 tsp Herbes de Provence
• 12 cups Vegetable Stock
• Salt to taste

Cook ModePrevent your screen from going dark

Instructions

 

• Add all ingredients to the Instant Pot, stir to combine.
• Cook on Manual for 15 minutes. When finished cooking allow the instant pot to naturally release for 20 minutes. After 20 minutes, quick release the remainder of the steam carefully.
• Discard the bay leaves. Stir, taste, and adjust seasoning as needed.
• Serve hot, or refrigerate/freeze leftovers.

Video

Nutrition

Calories: 345kcalCarbohydrates: 66gProtein: 18gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1451mgPotassium: 1111mgFiber: 19gSugar: 13gVitamin A: 6087IUVitamin C: 28mgCalcium: 70mgIron: 4mg

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