Instant Pot Split Pea Soup (Vegan)
- Plant Based Gabriel
- Feb 16, 2019
- 2 min read
We have been getting a lot of cold rainy days lately, which makes it the perfect time to make soup. And let's just say we have been making a lot of soup! Soup for dinner, soup for parties, soup for lunch, I'll even add a bit more almond milk to my oatmeal some mornings to keep the soup train rolling. And when it comes to soups, by far my favorite soup to enjoy this time of year is split pea soup. Now Dr. Miller shared her famous split pea soup recipe last year and I know it was a big hit for a lot of families. But this time I wanted to share my version of a spicy split pea soup that takes half as long to make but tastes just as delicious. I know a lot of families and individuals do not have an overabundance of time to prep and cook dinners, and that is why I felt it was time to share my quick version of vegan split pea soup! I will mention that if you do not have an instant pot or pressure cooker you can always cook this on the stove top at a low-medium heat for 3-4hrs. And you can cook this in a slow cooker for 8 hrs on a low heat setting.
If you go ahead and try this recipe, let me know what you think and share a picture on my Facebook page of how it turned out!
Here's what you need! (Serves 8+)
2 lb dry split peas (~5 cups)
3 jalapeños
10 cups water
1 tbs onion powder
2 tsp garlic powder
2 tsp oregano
2 tsp thyme
2 bay leaves
½ tsp black pepper
Directions:
Cut the jalapeños into 1/8"-1/4" pieces
Add all of the ingredients into the instant pot
Stir everything well
Cook on the pressure cook (manual) setting for 25 minutes
Allow to naturally release (~45 minutes)
Stir everything together well (pull out bay leaves when spotted)
Top with your favorite hot sauce or condiments
Enjoy!
- Plant Based Gabriel
This recipe makes a CRAP ton of soup! I'd strongly suggest for those who are cooking for one or two to halve the recipe if they don't want leftovers for days! Anyway, I find the thyme flavor to be a bit overwhelming so went with 1 tsp and I've figured out that 4 cups is a better measure for the peas. I made it with 5 and had to add a little over a pint of water at the end to bring the consistency to "thick soup." but it's delicious either way!
I've made Dr. Miller's version many times and we love it. How is this one so much faster though? I see that there's no onion to chop and saute, but the cooking times for this recipe look longer.
What size instant pot do you use? I have an 8 qt, do I need to make any adjustments??