This Instant Pot Vegan Split Pea Soup takes minutes to prep and is so filling and comforting. No soaking required and can be frozen.
If you are looking for a filling and healthy soup recipe, then this Instant Pot Vegan Split Pea Soup is the one you’re been looking for.
If you have ever stood in the aisle where dried beans are you may be wondering what the heck you even do with all of these things.
There are obvious ones like black beans, but sometimes, you’re standing there with a bag of green looking beans labeled split peas and you’re like huh?
I know that was me a few years ago.
Luckily, I learned that you could make a super filling and hearty soup with them that is incredibly delish.
However, most split pea soup recipes contain pork products and thus we were out to make a vegan split pea soup without ham.
Could it be possible to still make it have a similar flavor with using animal products? The answer is a resounding yes.
This soup was even kid approved in our house.
Never miss another recipe! Get our recipes straight to your inbox when you sign up for our weekly newsletter today! Our Top 15 posts automatically sent to you! Plus, enjoy behind the scenes, giveaways, and other exclusive content!
Sign up for our newsletter HERE!!
What ingredients do you need to make Instant Pot Vegan Split Pea Soup?
This recipe needs less than 15 ingredients, mostly plant based and will come out so delicious.
The ingredients that you need are:
- vegetable stock
- sweet onion
- red potatoes
- dried thyme
- dried rosemary
- smoked paprika
- black pepper
- bay leaves
- liquid smoke
- vegan Worcestershire sauce
- green split peas
Amounts listed in the printable recipe card below.
How do you make Instant Pot Vegan Split Pea Soup?
First, you want to chop all your vegetables up.
Once you have that ready to go, turn the Instant Pot onto Saute method and add 2 tbsp of the vegetable stock.
Add the onion, carrots, and celery, and sauté 4-5 minutes until they start to soften.
Add the potatoes, garlic, thyme, rosemary. smoke paprika, black pepper, bay leaves. Sauté 1 minute.
Add the liquid smoke, vegan Worcestershire, 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 20 minutes on High Pressure.
When the time goes off, let the pressure release via Quick Release. *If you are not sure about this, please read your manual.
Carefully remove the lid and stir everything together well. It will thicken up as you stir. Remove the bay leaves.
Can you prep this ahead?
This soup will last in the fridge up to a week if stored properly in an air tight container.
Can you freeze Instant Pot Vegan Split Pea Soup?
Once the soup has completely cooled, you can put in freezer safe containers. It will safely last in the freezer for at least 3 months. If needed, it can be stored in individual serving portions.
Can I make this in a slow cooker instead?
Yes, you could. If you do that, we would recommend soaking your split peas overnight in water.
Then, add all your ingredients to a slow cooker and cook on low for 8 hours or on high for 4 hours.
You may need to increase the amount of liquid.
Can I make this on the stove top?
Yes! If you want to make on the stove, we would recommend soaking your split peas overnight in water.
Afterwards, saute the vegetables in the stock like the Instant Pot instructions and then add the remaining ingredients.
Cover and cook for approximately 50-60 minutes or until the vegetables and split peas are tender.
Is the soup supposed to get really thick after setting?
The longer the soup sets, the thicker it will get. No worries, you can just add a little more vegetable stock or water to the portion you want to eat and then warm. Once warm, stir together and it will be the same as before.
WHERE CAN YOU BUY VEGAN WORCESTERSHIRE SAUCE?
We have started to finally find vegan Worcestershire in our local stores, but before that we found on Amazon or Thrive Market. We used the Annie’s brand for this particular recipe.
Is this Top 8 Allergen Free Split Pea Soup?
The only ingredient here that has Top 8 allergens is the Worcestershire sauce. You could just omit that ingredient entirely.
You can use this gluten free vegan Worcestershire sauce if gluten is your only allergen.
We have not seen a soy and gluten free worcestershire sauce; however, you could make a gluten and soy free Worcestershire sauce and then sub the coconut aminos and coconut sugar for No soy sauce and brown sugar.
What are other vegan soup recipes that I should try?
Soups are perfect warming, comfort foods. Warmth and filling meals is what we crave when it’s colder outside.
Naturally, we want more of those delicious recipes at out fingertips and we are happy to oblige those needs.
If you are looking for more vegan soup recipes you should try our:
- Instant Pot Vegan Taco Soup
- Vegan Apple Chili
- Vegan Sweet Potato Chili
- Loaded or Not – Vegan Potato Soup
- Vegan Butternut Squash Soup
- Vegan Cream of Mushroom Soup (Condensed and Soup versions)
- Vegan Lentil Soup
Are you following us on social media? Be the first to see what we’re doing and finding, behind the scenes, and other get recipes are resources we’ve finding by following along.
FACEBOOK INSTAGRAM PINTEREST TWITTER YOUTUBE
Instant Pot Vegan Split Pea Soup
- 6 qt Instant Pot
- 6 cups + 2 Tbsp Vegetable Stock, divided
- 1 sweet onion, diced
- 3 large carrots, peeled and diced
- 3 ribs celery, diced
- 2-3 large red potatoes, peeled and diced
- 4 cloves garlic, minced
- 1 1/2 tsp smoked paprika
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp black pepper
- 2 bay leaves
- 1 tsp liquid smoke
- 1 tsp vegan Worcestershire sauce (see notes for allergens)
- 1 lb dried green split peas, picked over and rinsed
- Chop all vegetables.
- Turn Instant Pot onto Saute method and add 2 tbsp of the vegetable stock.
- Add the onion, carrots, and celery, and sauté 4-5 minutes until they start to soften.
- Add the potatoes, garlic, thyme, rosemary, smoke paprika, black pepper, bay leaves. Sauté 1 minute.
- Add the liquid smoke, vegan Worcestershire, 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 20 minutes on High Pressure.
- When the time goes off, let the pressure release via Quick Release. *If you are not sure about this, please read your manual.
- Carefully remove the lid and stir everything together well. It will thicken up as you stir. Remove the bay leaves.
- Serve. Store any leftovers in an air tight container once cooled.
Share a photo of our recipe you made! Tag us @makeitdairyfree and use #MakeItDairyFree on Social so we can feature you!