Instant Pot Vegan Split Pea Soup Recipes

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INSTANT POT® VEGAN SPLIT PEA SOUP



Instant Pot® Vegan Split Pea Soup image

Quick, hearty, and fuss-free vegan split pea soup that is full of flavor and on your table in no time.

Provided by Soup Loving Nicole

Time 1h15m

Yield 6

Number Of Ingredients 12

1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 pound dried split peas
1 pound red potatoes, chopped
2 medium carrots, peeled and sliced
2 teaspoons liquid smoke flavoring
1 teaspoon dried thyme leaves
¼ teaspoon crushed red pepper flakes
1 large bay leaf
salt and freshly ground black pepper to taste
6 cups vegetable broth

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and onion. Cook until soft and translucent, about 4 minutes. Add garlic and cook until fragrant, about 1 minute. Cancel Saute function.
  • Add split peas, potatoes, carrots, liquid smoke, thyme, pepper flakes, bay leaf, salt, and pepper; stir to combine. Pour in vegetable broth and mix to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 20 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Remove lid, stir, adjust salt and pepper to taste, and let sit for 5 minutes to thicken.

Nutrition Facts : Calories 392.4 calories, Carbohydrate 66.9 g, Fat 5.3 g, Fiber 22.6 g, Protein 21.5 g, SaturatedFat 0.7 g, Sodium 491 mg, Sugar 11.6 g

INSTANT POT® SPLIT PEA SOUP



Instant Pot® Split Pea Soup image

Delicious Instant Pot® split pea soup that delivers rich, deep flavor in just over an hour.

Provided by vicky

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Split Pea Soup Recipes

Time 1h15m

Yield 6

Number Of Ingredients 13

2 tablespoons butter
1 tablespoon olive oil
1 onion, diced
3 stalks celery, diced
2 bay leaves
½ teaspoon dried thyme
3 carrots, chopped
6 slices bacon, chopped
4 cloves garlic, minced
½ teaspoon salt
¼ teaspoon ground black pepper
6 cups chicken broth
1 pound green split peas, rinsed and sorted

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Let warm up and add butter and olive oil. Add onion, celery, bay leaves, and thyme. Cook, stirring occasionally, until onion starts to turn translucent, about 5 minutes.
  • Add carrots, bacon, garlic, salt, and pepper. Cook until fragrant, about 1 minute. Add broth and bring to a simmer. Stir in split peas. Close and lock the lid; set release knob to Sealing position.
  • Select Manual/Pressure Cook setting according to manufacturer's instructions; set timer for 18 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Turn steam release knob to Venting and use quick-release function for the remaining pressure. Carefully open lid. Remove bay leaves. Taste and adjust seasonings as desired.

Nutrition Facts : Calories 408.4 calories, Carbohydrate 53.6 g, Cholesterol 26.3 mg, Fat 11.6 g, Fiber 21 g, Protein 24 g, SaturatedFat 4.2 g, Sodium 1649.9 mg, Sugar 10.1 g

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