Instant Pot® Vegan Split Pea Soup

This vegan split pea soup cooked in the Instant Pot® is a hearty and fuss-free soup that's full of flavor and on your table with very little effort.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 392 Calories

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• salt and freshly ground black pepper to taste
• 1 medium onion, chopped
• 1 pound dried split peas
• 2 teaspoons liquid smoke flavoring
• 1 large bay leaf
• 6 cups vegetable broth
• 1 teaspoon dried thyme leaves
• 2 medium carrots, peeled and sliced
• 1 pound red potatoes, chopped
• 0.25 teaspoon crushed red pepper flakes

Recipe Instructions

Step 1

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and onion. Cook until soft and translucent, about 4 minutes. Add garlic and cook until fragrant, about 1 minute. Cancel Saute function.

Step 2

Add split peas, potatoes, carrots, liquid smoke, thyme, pepper flakes, bay leaf, salt, and pepper; stir to combine. Pour in vegetable broth and mix to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 20 minutes for pressure to build.

Step 3

Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Remove lid, stir, adjust salt and pepper to taste, and let sit for 5 minutes to thicken.