Vegetarian Split Pea Soup Instant Pot Recipe Made Easy

When the days get cooler and you crave something comforting yet nourishing, a warm bowl of split pea soup can be just the right answer. This vegetarian split pea soup recipe made in the Instant Pot is a game-changer for busy cooks who want a hearty meal without hours of simmering.

Packed with protein-rich split peas, vibrant vegetables, and flavorful herbs, this soup is a wholesome delight that’s not only filling but also easy to make. The Instant Pot speeds up the cooking process while locking in the rich taste and creamy texture that traditional slow-cooked versions are known for.

Whether you’re a seasoned vegetarian or just exploring plant-based meals, this recipe offers a perfect balance of nutrition and taste. Plus, it’s incredibly versatile and budget-friendly.

You’ll love how effortlessly it comes together and how satisfying it is, making it an excellent staple for weeknight dinners or meal prep. Let’s dive into why this recipe will quickly become your new favorite comfort food!

Why You’ll Love This Recipe

This vegetarian split pea soup is a true crowd-pleaser. Here are a few reasons why it’s a must-try:

• Easy and Quick: The Instant Pot dramatically reduces cooking time without sacrificing flavor or texture.
• Nutritious: Split peas are an excellent source of plant-based protein, fiber, and essential minerals, making this soup both hearty and healthy.
• Flavor-packed: A blend of aromatic vegetables and herbs creates a deep, savory flavor that’s comforting and satisfying.
• Versatile: Customize with your favorite vegetables or spices to suit your taste or dietary needs.
• Budget-friendly: Uses simple pantry staples and fresh produce, making it economical to prepare.

Ingredients

• 1 1/2 cups dried green split peas, rinsed and sorted
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 medium potato, peeled and diced (optional for extra creaminess)
• 6 cups vegetable broth (low sodium preferred)
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 bay leaf
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• Juice of 1/2 lemon (optional, to brighten flavors)
• Fresh parsley, chopped for garnish

Equipment

• Instant Pot or electric pressure cooker
• Cutting board and knife
• Measuring cups and spoons
• Wooden spoon or heat-resistant spatula
• Ladle for serving
• Bowl or container for soaking and rinsing split peas

Instructions

1. Prepare the split peas: Rinse the dried split peas under cold water, removing any debris. Set them aside to drain.
2. Sauté the aromatics: Turn the Instant Pot to the “Sauté” setting. Add the olive oil, then sauté the chopped onion, garlic, carrots, and celery for about 4-5 minutes until they soften and become fragrant.
3. Add the spices: Stir in the dried thyme, smoked paprika, and bay leaf. Cook for another minute to release their aroma.
4. Add split peas and broth: Pour in the rinsed split peas, diced potato (if using), and vegetable broth. Stir well to combine all ingredients.
5. Pressure cook: Cancel the sauté mode. Secure the Instant Pot lid, ensuring the steam valve is sealed. Set to “Pressure Cook” or “Manual” on high pressure for 15 minutes.
6. Natural release: Once the cooking time is up, allow the pressure to release naturally for about 15 minutes. After that, carefully open the valve to release any remaining pressure.
7. Blend or leave chunky: For a creamier soup, use an immersion blender to partially blend the soup directly in the pot. Alternatively, leave it chunky for more texture.
8. Season and finish: Remove the bay leaf. Stir in lemon juice (if using), and season with salt and black pepper to taste.
9. Serve: Ladle the soup into bowls, garnish with fresh parsley, and enjoy warm.

Tips & Variations

“For an even heartier meal, add diced tomatoes or chopped kale during the sauté step. A splash of coconut milk can add a lovely creaminess and subtle sweetness.”

• Make it smoky: Add a teaspoon of liquid smoke or smoked paprika for a deeper flavor profile.
• Spice it up: Toss in a pinch of cayenne pepper or red chili flakes for some heat.
• Make it vegan and gluten-free: Use certified gluten-free vegetable broth to accommodate dietary restrictions.
• Extra protein boost: Stir in cooked quinoa or brown rice before serving.
• Meal prep friendly: Store leftovers in airtight containers for up to 4 days in the fridge or freeze for up to 3 months.

Nutrition Facts

Serving Suggestions

This vegetarian split pea soup pairs beautifully with crusty bread, garlic toast, or a fresh green salad for a balanced meal. For a cozy luncheon, serve it with warm pita and a dollop of tangy yogurt or plant-based sour cream.

You can also enjoy it as a starter to a larger meal or as a comforting one-pot dinner on its own.

For a delightful twist, try serving it alongside other vegetable-forward dishes. If you enjoy exploring vegetarian recipes, be sure to check out our Vegetarian Swiss Chard Recipes for Healthy Meals or the Instant Pot Vegetarian Recipes Indian Food Lovers Adore, which offer exciting flavor combinations and easy preparation tips.

Conclusion

This Instant Pot vegetarian split pea soup is a wonderful blend of simplicity, nutrition, and rich flavor. It’s the kind of dish that warms your soul and satisfies your hunger with minimal effort.

Using the Instant Pot not only speeds up the process but also enhances the taste by locking in moisture and melding flavors beautifully. Whether you’re cooking for yourself, family, or guests, this recipe fits perfectly into a wholesome, plant-based lifestyle.

Beyond its delicious taste and texture, this soup is a reminder that comfort food doesn’t have to be complicated or heavy. It’s nourishing, budget-friendly, and flexible enough to accommodate countless variations.

For more inspiration to complement this recipe, check out our Vegetable Alfredo Recipes for Creamy, Healthy Dinners or try the Vegetable Boil Recipe for a Quick and Healthy Dinner to keep your meals vibrant and exciting.

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