The Comfort of Vegan Instant Pot Split Pea Soup
Vegan Instant Pot Split Pea Soup is one of my go-to recipes when I need a comforting, nutritious meal in a hurry. I absolutely love how the Vegan Instant Pot Split Pea Soup comes together in under an hour, making it perfect for busy weeknights or meal prepping. The Instant Pot does all the hard work for me, turning simple ingredients like green split peas, soy curls, and a medley of vegetables into a rich, flavorful soup. It’s amazing how something so easy can be so delicious, and every time I make it, I’m reminded of why this recipe is a staple in my kitchen.
Aromatic Cooking
One of the best things about the Vegan Instant Pot Split Pea Soup is how it fills the house with a mouthwatering aroma as it cooks. As the soup simmers under pressure, the scents of garlic, onion, and cumin blend together, creating a warm, inviting atmosphere. I love the way the soy curls soak up the flavors and add a hearty texture to the soup. It’s always a hit when I serve it with a slice of crusty bread or a sprinkle of fresh herbs on top. There’s something so satisfying about a bowl of this soup after a long day, and it’s the kind of comfort food that just makes you feel good.
Versatility and Flavor
The Vegan Instant Pot Split Pea Soup is not only delicious but also incredibly versatile. If I’m feeling adventurous, I’ll swap out the soy curls for chickpeas or lentils, or use sweet potatoes instead of regular potatoes for a different twist. Even with these changes, the soup remains a comforting classic that never fails to satisfy. I often experiment with different seasonings or add a splash of apple cider vinegar before serving for an extra zing. The flexibility of this recipe makes it a perfect choice for meal planning or trying out new variations.
Ease of Cooking
Cooking the Vegan Instant Pot Split Pea Soup is always a breeze, thanks to the Instant Pot’s convenience. After just a few minutes of prep and cooking, I’m rewarded with a delicious, nutrient-packed soup that’s ready to enjoy. It’s ideal for those chilly winter days or when I need a hearty meal that won’t take up too much of my time. This recipe truly embodies the joy of simple, wholesome cooking and remains one of my favorites for both its ease and its incredible flavor.
Table of Contents
Chef’s Notes- Vegan Instant Pot Split Pea Soup
- Prepping Soy Curls: Soak soy curls thoroughly and make sure to drain them well. If they are too moist, they might release excess water into the soup, affecting the consistency.
- Sautéing Tips: Sauté the vegetables until they’re softened and aromatic before adding the seasonings. This step builds a deeper flavor base for the soup.
- Adjusting Thickness: After pressure cooking, if the soup is too thick, gradually add additional water and stir until you reach your preferred consistency. This helps keep the soup flavorful and prevents it from becoming too watery.
- Enhancing Flavor: A splash of apple cider vinegar or lemon juice added at the end can brighten up the flavors and balance the richness of the soup.
- Customization: Feel free to experiment with other vegetables or spices based on what you have on hand or your flavor preferences. Bell peppers, zucchini, or even a dash of smoked paprika can add a new dimension to the soup.
Vegan Instant Pot Split Pea Soup
Dive into a bowl of hearty, comforting Vegan Instant Pot Split Pea Soup! This recipe is a game-changer, delivering all the classic flavors in under an hour. Perfect for busy weeknights or meal prepping, this soup is packed with nutritious ingredients and is incredibly easy to make. Whether you’re a seasoned vegan or just looking to try something new, this dish will not disappoint. Serve it with some crusty bread for a complete meal that will leave everyone asking for seconds!
4
bowls10
minutes42
minutes350
kcal15
minutes1
hour7
minutesKeep the screen of your device on
Ingredients
- Main Ingredients
2 cups dried green split peas rinsed and sorted
1/2 cup rehydrated soy curls or chunks
2 tbsp extra virgin olive oil
- Vegetables
1 small yellow onion finely diced
1 stalk celery finely chopped
2 medium carrots diced
4 cloves garlic minced
1 small russet potato cubed
- Seasonings
1/2 tsp dried oregano
1/4 tsp ground cumin
1/2 tsp liquid smoke
- Broth
4 vegetable bouillon cubes or 4 tsp bouillon powder
6 cups water
1 bay leaf
- To Taste
Salt and freshly ground black pepper
- Alternative Ingredients:
Soy Curls: Replace with chickpeas or lentils for a different texture.
Olive Oil: Substitute with avocado oil or coconut oil.
Potato: Use sweet potato or parsnip for a different flavor profile.
Liquid Smoke: Omit if unavailable or replace with smoked paprika for a smoky flavor.
Directions
- Prepare Soy Curls – In a medium-sized bowl, soak the soy curls in warm water for about 15 minutes. After soaking, drain and chop them into bite-sized pieces. Activate the sauté function on your Instant Pot and heat the olive oil. Add the diced onion, celery, carrots, and minced garlic along with a pinch of salt. Stir continuously for about 3-5 minutes until the onions become translucent.
- Add Seasonings and Soy Curls – Incorporate the cubed potato into the pot along with dried oregano and ground cumin. Stir for about a minute until fragrant. Add the chopped soy curls and liquid smoke; cook for another minute to combine flavors. Add the vegetable bouillon cubes and water to the pot. Stir well to dissolve the bouillon. Mix in the rinsed split peas and add the bay leaf.
- Pressure Cook – Secure the lid on the Instant Pot and ensure the pressure valve is set to close. Pressure cook on high for 20 minutes. Once cooking is complete and the machine beeps, allow the pressure to release naturally for about 15-20 minutes without disturbing the pot.
- Final Touches – Carefully turn the pressure valve to release any remaining pressure and remove the lid. Season the soup with salt and black pepper to taste. If the soup is too thick for your liking, add more water until you reach the desired consistency.
- Serve – Ladle the soup into bowls and serve with crusty bread or croutons for a complete meal.
Equipment
- chef’s knife
- cutting board
- instant pot
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 350kcal
- Carbohydrates: 55g
- Protein: 18g
- Fat: 8g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 600mg
- Potassium: 900mg
- Fiber: 16g
- Sugar: 6g
- Vitamin A: 120IU
- Vitamin C: 20mg
- Calcium: 10mg
- Iron: 25mg
FAQs- Vegan Instant Pot Split Pea Soup
Can I use other types of peas in this recipe?
Yes, you can substitute green split peas with yellow split peas or even lentils, though this might slightly change the flavor and texture of the soup.
Can I make this soup without soy curls?
Absolutely! You can replace soy curls with chickpeas or lentils for a different texture and protein source.
How do I store leftovers of this soup?
Store leftover soup in an airtight container in the refrigerator for up to 5 days. It also freezes well for up to 3 months. Just make sure to let it cool completely before freezing.
What should I do if the soup is too salty?
If the soup turns out too salty, you can dilute it with extra water and adjust the seasoning as needed. Adding a splash of apple cider vinegar can also help balance the saltiness.
Can I use pre-made vegetable broth instead of bouillon cubes?
Yes, you can use pre-made vegetable broth instead of bouillon cubes. Simply replace the water and bouillon cubes with an equal amount of vegetable broth and adjust seasoning to taste.
