A hearty bowl of vegan Instant Pot split pea soup is a perfect one-pot dinner paired with some crusty bread for dipping. This split pea soup has lots of chunky veggies and is packed with flavor!
Servings 4
Author Becky Striepe
Ingredients
1tablespoonolive oil
½of asweet onionsliced thin
4clovesgarlicminced
4cupsvegan chicken brothor vegetable broth or water plus 4 broth cubes
1 ⅓cupssplit peasgreen or yellow are fine
½teaspoondried oregano
½teaspoonground thyme
¼teaspoonsaltor more, to taste
¼teaspoonblack pepperor more, to taste
3cupschopped cabbagein bite-sized pieces
2carrotssliced into ½" rounds
1red or yellow potatosliced into ½" pieces, about a cup
1tablespoonlemon juice
Instructions
Heat the oil using the saute function on your Instant Pot. Add the onion and garlic with a good pinch of salt, and cook, stirring, until the onions start to turn golden. You can add splashes of water, if needed, if the veggies start to stick.
Stir in the broth, split peas, spices, salt, and pepper. Add the veggies on top but don't stir them in. Lock the lid and cook at pressure for 10 minutes with a 10-minute natural release.
Stir in the lemon juice and season to taste with more salt and black pepper. Serve topped with a drizzle of vegan sour cream or cashew cream and red pepper flakes and some crusty bread on the side for dipping.
Video
Notes
Split peas can foam in the Instant Pot, causing a big mess! To avoid this, make sure that you don't omit the oil and that you use an Instant Pot or other pressure cooker that's 6 quarts or larger.Leftovers will keep for 3-4 days in the refrigerator or up to 6 months in the freezer. Thaw on the countertop for a few hours or overnight in the fridge, and reheat on the stovetop. You may need to add a splash of water when you reheat, because split pea soup thickens as it sits.Nutritional information is for four meal-sized servings. You can also serve this as an appetizer, and it will serve 6-8 people.