Split Pea Soup made quick & easy in the Instant Pot! So warm, comforting delicious & nutritious! This is a great recipe for wintertime, I’m loving this right now since it’s been so cold outside. This also makes a ton, is budget friendly, and stores well in the fridge, so you can have lots of leftovers. 🙂
Split pea soup is a classic recipe but this vegan version is simpler and healthier without sacrificing any flavor. This goes amazing with my Gluten-Free Yeast-Free Oat Bread on the side, if you want to make that at the same time!
The Instant Pot is an electric pressure cooker and it’s perfect for soups and stews. Whatever you make tastes like you slow cooked it, without the time commitment. But don’t worry if you don’t have one, I’ve included stop top directions in the notes below.
Split Pea Soup
- 2 cups green split peas, washed & rinsed
- 1 cup potatoes, cubed
- 2 stalks celery, diced
- 1 large carrot, diced
- 1 onion, diced
- 1 tbsp brown mustard
- 2 tsp parsley flakes
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/4 tsp black pepper
- 1/4 tsp nutmeg
- 2 tsp sea salt
- 2 bay leaves
- 8 cups vegetable broth, homemade or low sodium
- Add everything but the salt to the Instant Pot. Pressure Cook for 30 minutes.
- Let the steam release naturally, then remove the bay leaves. Add salt and mix in.
- Let it cool enough to serve, it will thicken as it cools as well. Enjoy!
If you make this yummy soup, share a picture on Instagram and tag me @CultivatorKitchen and use the hashtag #culivatorkitchen so I can check it out!
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