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Buttered slice of baguette in a bowl of vegan split pea soup.
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4.52 from 29 votes

Instant Pot Vegan Split Pea Soup

Flavorful, hearty soup made quickly and easily in the Instant Pot. Serve it up with smoky tempeh crumbles and a slice of crusty bread. This Vegan Split Pea Soup is craveable comfort food!
Prep Time10 mins
Cook Time12 mins
Additional Time10 mins
Total Time32 mins
Course: Soups, Stews, and Chilis
Cuisine: American
Diet: Vegan
Servings: 6 servings
Calories: 343kcal

Ingredients

For the Split Pea Soup

  • 1 tablespoon olive oil
  • 1 yellow onion diced
  • 2 carrots peeled and diced
  • 2 celery diced
  • 1 large potato peeled and shredded or diced
  • 2 garlic cloves minced
  • 1 teaspoon dried thyme
  • ¼ teaspoon black pepper
  • 1 bay leaf
  • 1 teaspoon liquid smoke
  • 1 pound (2 cups) green split peas picked over and rinsed well with cold water
  • 6 cups low sodium vegetable broth
  • 1 can (14.5 ounces) diced tomatoes optional
  • Squeeze of fresh lemon juice
  • Salt to taste

For the Smoky Tempeh Crumbles, optional

Instructions

For the Instant Pot Split Pea Soup

  • Turn on the Instant Pot and heat the oil on the Sauté function. Add the onion, carrots, and celery, and sauté 4 to 5 minutes until they start to soften.
  • Add the potato, garlic, thyme, black pepper, bay leaf, and liquid smoke. Sauté 1 minute.
  • Add the split peas and broth and stir to combine.
  • Cancel the Sauté function, place the lid on the Instant Pot and lock it in place. Set the steam release valve to Sealing.
  • Use the Manual function to choose 12 minutes on High Pressure.
  • When the 12 minute cook time is up, the Instant Pot will beep several times. Let the pot release some pressure naturally for 10 minutes. Then, carefully switch the steam release valve to Venting to release the remaining pressure. The Instant Pot will be on the Keep Warm function now. You can turn it off at this time or leave it on if you want to keep it warm for a longer time.
  • Carefully open the lid. Take out the bay leaf.
  • Stir in the diced tomatoes, if using, squeeze of lemon, and salt, as needed.
  • Taste and adjust seasoning as necessary, adding more thyme or liquid smoke.
  • Serve hot with Smoky Tempeh Crumbles (directions follow).

For the Smoky Tempeh Crumbles

  • Make these crumbles when the Instant Pot is in Natural Release Mode and everything will be done around the same time.
  • Heat the oil in a skillet over medium-high heat. Add the smoked paprika and cayenne, if using, and stir into the oil until combined.
  • Crumble the tempeh into small pieces right into the pan and stir well to ensure that all of the tempeh pieces get coated in the flavored oil.
  • Sauté the tempeh for 4 to 5 minutes until the edges of the crumbles get crispy. Adjust the heat as necessary so it doesn't burn.

Video

Notes

~ My family always uses shredded potato. It thickens the soup nicely and you don't even know it's there. If you prefer chunks of diced potato in the finished soup, go for it. I've made it both ways and you can't go wrong.
~ Be very careful when switching the Steam Release Valve to Venting. The steam will come out full force and be very hot! Using an oven mitt for safety is a good idea and be sure to keep your face away from the valve.
~This soup will thicken considerably as it cools. An extra splash or two of vegetable broth when reheating will help loosen it up.

Nutrition

Calories: 343kcal | Carbohydrates: 53g | Protein: 25g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 450mg | Fiber: 19g | Sugar: 6g