Instant Pot Vegan Split Pea Soup Recipe

Split peas: These are dried peas that are split in half for quicker cooking. They add a creamy texture and a rich flavor to the soup.

Onion: Adds a sweet and savory depth to the soup. Chopping it finely helps it blend well with the other ingredients.

Garlic: Provides a robust and aromatic flavor that enhances the overall taste of the soup.

Carrots: Adds a touch of sweetness and a vibrant color to the soup. They also provide additional nutrients.

Celery: Adds a subtle crunch and a slightly peppery flavor that complements the other vegetables.

Vegetable broth: Forms the base of the soup, providing a rich and savory flavor. Opt for a low-sodium version if you prefer to control the salt content.

Dried thyme: Adds an earthy and slightly minty flavor that pairs well with the split peas and vegetables.

Salt: Enhances the flavors of all the ingredients. Adjust to taste.

Ground black pepper: Adds a bit of heat and depth to the soup. Adjust to taste.

When sautéing the onions and garlic in the Instant Pot, make sure to add just a splash of vegetable broth to prevent sticking and to enhance the flavors. This technique allows the onions to caramelize slightly, adding a deeper, richer taste to your vegan split pea soup.

• split peas - Substitute with green lentils: Green lentils have a similar texture and cook relatively quickly, making them a good alternative to split peas.

• chopped onion - Substitute with leeks: Leeks offer a milder flavor and can add a subtle sweetness to the soup.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor profile, though it is less pungent.

• chopped carrots - Substitute with sweet potatoes: Sweet potatoes add a different but complementary sweetness and a similar texture to the soup.

• chopped celery - Substitute with fennel: Fennel has a slightly anise-like flavor that can add an interesting twist to the soup.

• vegetable broth - Substitute with mushroom broth: Mushroom broth provides a rich, umami flavor that can enhance the depth of the soup.

• dried thyme - Substitute with dried oregano: Oregano offers a different but equally aromatic flavor that can complement the other ingredients.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami, enhancing the overall flavor of the soup.

• ground black pepper - Substitute with white pepper: White pepper has a slightly different heat and can add a subtle complexity to the soup.

• Allow the soup to cool completely before storing. This helps prevent condensation and keeps the soup fresh.
• Transfer the soup to airtight containers. For easy portioning, use individual serving-sized containers.
• Label the containers with the date. This ensures you keep track of freshness and consume the soup within a safe timeframe.
• Store the soup in the refrigerator if you plan to consume it within 3-4 days. The flavors often meld and improve over time.
• For longer storage, place the containers in the freezer. The soup can be frozen for up to 3 months without losing its flavor and texture.
• When ready to eat, thaw the soup in the refrigerator overnight. This gradual thawing helps maintain the soup's quality.
• Reheat the soup on the stovetop over medium heat, stirring occasionally until heated through. Alternatively, use a microwave-safe container and heat in the microwave, stirring every minute to ensure even heating.
• If the soup thickens too much after freezing, add a splash of vegetable broth or water to reach the desired consistency.

• For stovetop reheating, pour the leftover soup into a saucepan and heat over medium-low heat. Stir occasionally to ensure even heating. Add a splash of vegetable broth or water if the soup has thickened too much.
• To reheat in the microwave, transfer the soup to a microwave-safe bowl. Cover with a microwave-safe lid or a plate to prevent splatters. Heat on high for 2-3 minutes, stirring halfway through. Continue heating in 1-minute intervals until the soup is hot.
• If you have an Instant Pot, you can use the sauté mode to reheat the soup. Pour the leftovers into the pot, set to sauté, and stir occasionally until heated through. Add a bit of vegetable broth if needed to adjust the consistency.
• For oven reheating, preheat your oven to 350°F (175°C). Transfer the soup to an oven-safe dish, cover with foil, and heat for about 20-25 minutes, or until hot. Stir halfway through to ensure even heating.
• If you prefer a slow cooker, transfer the leftover soup to the slow cooker and set it to low. Heat for 1-2 hours, stirring occasionally, until the soup is thoroughly warmed.

• Instant Pot: An electric pressure cooker that will cook the soup quickly and efficiently.

• Sauté function: A feature on the Instant Pot used to sauté the onions and garlic before pressure cooking.

• Measuring cups: Used to measure the split peas and vegetable broth accurately.

• Measuring spoons: Used to measure the thyme, salt, and pepper.

• Cutting board: A surface for chopping the onions, garlic, carrots, and celery.

• Chef's knife: A sharp knife for chopping the vegetables.

• Wooden spoon: Used to stir the ingredients in the Instant Pot.

• Ladle: Used to serve the soup once it's ready.

• Serving bowls: Bowls to serve the hot soup in.

Pre-chop vegetables: Chop the onion, carrots, and celery in advance and store them in the fridge.

Use pre-minced garlic: Save time by using store-bought minced garlic instead of mincing fresh cloves.

Batch cook: Double the recipe and freeze half for a quick meal later.

Quick release pressure: After the natural release, use the quick release method to save a few minutes.

Pre-measure spices: Measure out the thyme, salt, and pepper before you start cooking.