8 quart instant pot vegaterian split pea soup recipe 8 Quart Instant Pot Vegetarian Split Pea Soup Recipe

Warm, hearty, and packed with wholesome goodness, this 8 quart Instant Pot vegetarian split pea soup recipe is a perfect meal for chilly days or whenever you crave comfort food that’s both nutritious and delicious.

Split pea soup has a long-standing reputation as a classic, filling dish that’s simple to prepare and easy on the budget. Using the Instant Pot not only speeds up the cooking process but also enhances the flavors, making each spoonful rich and satisfying.

This recipe is entirely vegetarian, loaded with fresh vegetables and aromatic herbs, making it an ideal option for those seeking wholesome plant-based meals. Plus, with the generous 8 quart capacity, it’s perfect for families, meal prepping, or even sharing with friends.

Whether you’re new to pressure cooking or an Instant Pot pro, you’ll find this recipe easy to follow and incredibly rewarding.

Why You’ll Love This Recipe

This split pea soup recipe is a game-changer for several reasons. First, the use of the Instant Pot drastically cuts down cooking time compared to traditional stovetop methods, so you get a delicious, hearty soup in under an hour.

Second, it’s packed with plant-based protein and fiber, making it not only filling but also great for digestion and sustained energy. The soup is naturally gluten-free, dairy-free, and can easily be made vegan if you choose to skip any optional garnishes.

Lastly, the flavor combination of smoky smoked paprika, fresh herbs, and the earthiness of split peas creates a comforting bowl that’s perfect as a nourishing lunch or dinner. It’s a crowd-pleaser that’s both budget-friendly and health-conscious.

Ingredients

• 2 cups dried green split peas, rinsed and sorted
• 1 large yellow onion, diced
• 3 medium carrots, peeled and diced
• 3 celery stalks, diced
• 4 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• 8 cups vegetable broth
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• Optional: 1 tablespoon lemon juice for brightness
• Optional garnish: chopped fresh parsley or green onions

Equipment

• 8 quart Instant Pot or any electric pressure cooker
• Measuring cups and spoons
• Sharp knife and cutting board
• Wooden spoon or heat-resistant spatula
• Ladle for serving
• Blender or immersion blender (optional, for creamier texture)

Instructions

1. Prepare the vegetables: Dice the onion, carrots, and celery into small, even pieces to ensure they cook evenly.
2. Sauté the aromatics: Set your Instant Pot to the ‘Sauté’ function. Add the olive oil, then the diced onion, carrots, and celery. Cook for about 5 minutes until the onions become translucent and the vegetables soften slightly.
3. Add garlic and spices: Stir in the minced garlic, smoked paprika, dried thyme, and oregano. Sauté for another minute until fragrant.
4. Add split peas and broth: Pour in the rinsed split peas and vegetable broth. Add the bay leaf and stir to combine.
5. Pressure cook: Secure the lid on the Instant Pot and set the valve to ‘Sealing.’ Cook on ‘Manual’ or ‘Pressure Cook’ high pressure for 15 minutes.
6. Natural release: Once the cooking cycle is complete, allow the pressure to release naturally for about 15 minutes, then carefully switch the valve to ‘Venting’ to release any remaining pressure.
7. Season and blend (optional): Remove the bay leaf. Taste the soup and add salt and pepper as needed. For a creamier texture, use an immersion blender to puree part or all of the soup, or transfer a few cups to a blender and blend until smooth.
8. Add finishing touches: Stir in lemon juice if using, which adds a lovely brightness to the soup. Garnish with fresh parsley or green onions before serving.

Tips & Variations

“For extra depth of flavor, consider adding a smoked paprika powder or a splash of soy sauce during cooking. If you want a chunkier soup, skip blending and leave the peas whole.”

• Make it vegan and allergy-friendly: This soup is naturally vegan and gluten-free. Just be sure your vegetable broth contains no animal products or gluten.
• Add greens: Stir in a few handfuls of chopped kale or spinach during the last 5 minutes of cooking for added nutrition.
• Boost protein: Add cubed firm tofu or cooked chickpeas after cooking for an extra protein boost.
• Spice it up: For a little heat, add a pinch of cayenne pepper or a teaspoon of your favorite hot sauce.
• Storage: This soup keeps well in the refrigerator for up to 5 days and freezes beautifully for up to 3 months.

Nutrition Facts

Serving Suggestions

This vegetarian split pea soup pairs wonderfully with crusty whole grain bread or a side salad for a complete meal. For a heartier option, serve it alongside roasted vegetables or a warm grain bowl.

You can also top the soup with crunchy croutons, a drizzle of extra virgin olive oil, or a sprinkle of nutritional yeast for a cheesy, vegan boost. It’s perfect for meal prepping—just portion it into airtight containers for quick lunches or dinners throughout the week.

Conclusion

This 8 quart Instant Pot vegetarian split pea soup recipe is a perfect blend of convenience, nutrition, and flavor. Whether you’re preparing meals for a busy week or looking to impress guests with a comforting homemade dish, this recipe fits the bill.

The Instant Pot makes the cooking process effortless, while the wholesome ingredients deliver a nourishing meal that’s both filling and delicious.

With its versatility, you can customize it to suit your taste preferences or dietary needs. It’s a wonderful addition to any plant-based recipe collection and a fantastic way to enjoy a timeless classic with a modern twist.

Don’t forget to check out other amazing recipes like Best Vegetarian Recipes No Dairy for Delicious Meals, Ancient Grains Vegetarian Recipes for Healthy Delicious Meals, and the flavorful Chilli Powder Recipe Vegan: Easy Homemade Spice Blend to expand your vegetarian culinary repertoire.

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