When it comes to vegan recipes, I’ve always been pleasantly surprised at how great they turn out. I’m not vegan, but I always have guests over so I like being prepared. This vegant instant pot split pea soup was a home run at my last dinner party. It was so good, even my friends who aren’t vegan loved it. I love how it has a good amount of vegetables in it, so you’re getting your vitamins, minerals and fiber in as well.

Vonderfully Vegan Instant Pot Split Pea Soup (YUM!)

Author: Anna - MissWish.com
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: 6-8 1x

Scale

1 tbsp olive oil
1 medium onion, chopped
3 celery stalks, diced
3 carrots, peeled and diced
3 garlic cloves, minced
2 bay leaves
¼ tsp dried thyme
½ cup diced tomatoes, canned
6 cups vegetable broth or stock
1 lb yellow split peas, sorted and rinsed
½ tsp smoked paprika
1 tsp ground cumin
salt and black pepper to taste

Press the SAUTE button on the Instant pot and let stand until screen reads “HOT”.
Add the olive oil.
Add the onion, carrots and celery and cook for 1-2 minutes.
Add the garlic and cook for 30 seconds.
Press the CANCEL button.
Add the yellow split peas, dried thyme, smoked paprika, ground cumin, diced tomatoes, bay leaves and vegetable broth.
Stir to combine.
Close and seal the Instant pot.
Turn the venting knob to SEALING.
Press PRESSURE COOK button and check to make sure the pressure level shows as “High” on the display.
Adjust the timer to 10 minutes.
When finished cooking, let the pressure come down naturally for 10 minutes, then quick release the rest of the pressure.
Open the lid.
Season to taste with salt and black pepper.
Serve warm.