Quick, hearty, and fuss-free vegan split pea soup that is full of flavor and on your table in no time.
Ingredients
- olive oil: 1 Tbsp
- medium onion: 1 piece (chopped)
- garlic: 2 clove (minced)
- split peas: 1 pound (dried)
- red potatoes: 1 pound (chopped)
- medium carrots: 2 piece (sliced)
- liquid smoke flavoring: 2 tsp
- thyme leaves: 1 tsp (dried)
- red pepper flakes: 0.25 tsp (crushed)
- bay leaf: 1 piece
- salt and freshly ground black pepper: (to taste)
- vegetable broth: 6 cups
Metric Conversion
Stages of cooking
-
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.
