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Instant Pot Split Pea Soup


Course Main Course, Side Dish, Soup
Cuisine American, Comfort food, vegan, vegetarian
Keyword Vegan split pea soup recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 people

Ingredients

  • 1 large white onion chopped
  • 1 green bell pepper chopped
  • 1 shallot chopped
  • 2 T olive oil
  • 8 garlic cloves chopped
  • 1 T freshly grated ginger
  • 2 T Thai Green Chili paste
  • 1/4 cup sherry
  • 8 cups vegetable (or chicken) broth
  • 16 oz bag of dried green split peas
  • 2 small sweet potatoes diced (about 2 cups)
  • 1/4 teas black pepper
  • 1/4 teas crushed red pepper
  • 1 teas salt
  • 1/2 teas cumin
  • 1/2 teas paprika
  • 2 teas coriander
  • 1 teas turmeric

Instructions

  1. Using the sauté setting on the Instant Pot, sauté the onions peppers and shallots for 5 minutes.

  2. Then add garlic and ginger and sauté for 1 more minute.

  3. Then add the Thai Green Chili Paste and sherry and stir until well combined, then turn off the Instant Pot.

  4. Then add all remaining ingredients to the Instant Pot and stir.

  5. Put the Instant Pot lid on and set to sealed.

  6. Set the Instant Pot to Manual setting for 20 minutes. It will take around 15 minutes to come to pressure (when the countdown will start).

  7. When the countdown is completed, let the Instant Pot naturally release for 15 minutes.

  8. Then quick release.

Recipe Notes

This soup thickens when refrigerated, so if you reheat for leftovers, add some water for desired consistency.

Try some of my other vegan instant pot soup recipes: Instant Pot Broccoli Zucchini Soup, Instant Pot Cauliflower Zucchini Soup, Instant Pot Celery Zucchini Soup, Chilly Day – Instant Pot Lentil Soup, and Instant Pot - Mexican Fajita Quinoa Soup.