Flavorful and hearty, this Vegan Split Pea Soup comes together quickly in the Instant Pot for a comforting, nourishing meal. Serve it with smoky tempeh crumbles and a slice of crusty bread for a satisfying dinner that feels like home. This recipe is dairy-free, meatless, and full of cozy, craveable flavor.
There’s little that beats a steaming bowl of soup on a chilly day. While many quick soups take about 30 minutes to prepare, split pea soup traditionally simmers for much longer on the stove. Using an electric pressure cooker like the Instant Pot shortens the process dramatically while preserving rich, comforting texture and deep flavor.
This Instant Pot Vegan Split Pea Soup is easy enough for weeknights yet cozy enough for a weekend meal. It blends simple pantry ingredients—split peas, vegetables, herbs, and broth—with optional smoky tempeh crumbles for a touch of savory crunch. The result is a creamy, filling soup with excellent nutrition and a pleasant, slightly smoky finish.
Ingredients you need
Below are the core ingredients and optional add-ins for this recipe. Exact measurements and full instructions are in the recipe card further down.
- Olive oil
- Yellow onion, carrots, celery
- Potato (shredded or diced)
- Garlic, dried thyme, black pepper, bay leaf
- Liquid smoke (for a subtle smoky note)
- Green split peas (picked over and rinsed)
- Low-sodium vegetable broth
- Optional: canned diced tomatoes, squeeze of fresh lemon juice, salt to taste
- Optional Smoky Tempeh Crumbles: tempeh, olive oil, smoked paprika, pinch of cayenne
How to make the recipe
Start by sautéing the aromatics in the Instant Pot, then add the remaining ingredients and pressure-cook. The following steps summarize the technique—see the recipe card for precise timings and quantities.
1. Use the Sauté function to soften onion, carrots, and celery in oil. 2. Add potato, garlic, herbs, pepper, bay leaf, and liquid smoke and sauté briefly. 3. Stir in the split peas and vegetable broth. 4. Lock the lid and cook on high pressure for the recommended time. 5. Allow a short natural release, then vent remaining pressure carefully. 6. Remove the bay leaf and stir in optional diced tomatoes, a squeeze of lemon, and salt to taste. Adjust seasoning to your preference.
How to serve
This split pea soup is hearty enough to be a meal on its own, especially when topped with smoky tempeh crumbles. For variety or to round out the plate, consider one of these pairings:
- A crusty slice of bread with or without dairy-free butter
- Vegan sausage or plant-based protein on the side
- Vegan cornbread
- A fresh veggie wrap or a light side salad
- Roasted vegetables or simple grain bowls
Storage and freezing
Fridge: Store leftovers covered in the refrigerator for 3 to 4 days.
Freezer: Cool the soup completely before transferring to freezer-safe bags or airtight containers. Freeze in individual portions or one large container. The soup freezes well for up to 6 months. Reheat gently—add a splash of vegetable broth when reheating if the soup has thickened.
FAQs
No. Split peas do not require soaking. Rinse them well and pick out any debris before cooking. Soaking can reduce stovetop cooking time but is unnecessary when using a pressure cooker.
A one-pound bag of split peas is approximately 2 cups, which is a common quantity used in many split pea soup recipes.
A pressure cooker is a sealed pot that cooks with steam under high pressure. The Instant Pot is a popular brand of electric multi-cooker that includes a pressure-cooking function along with other settings like sauté, slow cook, rice, and more.
More cozy vegan soup recipes
-
Hearty Lentil Rice Soup
-
Curry Carrot Lentil Soup
-
Vegan Stuffed Pepper Soup
-
Vegan Black Eyed Pea Soup with Collard Greens
I hope you love this Instant Pot Vegan Split Pea Soup. If you try it, rate it and leave a comment with your feedback. For more easy family-friendly vegan recipes, explore other recipes and cookbooks focused on simple, plant-based meals.
Instant Pot Vegan Split Pea Soup
Recommended Equipment
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Instant Pot or electric pressure cooker
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Skillet for tempeh crumbles
Ingredients
For the Split Pea Soup
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 large potato, peeled and shredded or diced
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1 bay leaf
- 1 teaspoon liquid smoke
- 1 pound (about 2 cups) green split peas, picked over and rinsed
- 6 cups low-sodium vegetable broth
- 1 (14.5-ounce) can diced tomatoes (optional)
- Squeeze of fresh lemon juice and salt to taste
For the Smoky Tempeh Crumbles (optional)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Pinch cayenne (optional)
- 1 package (7–8 ounces) tempeh, crumbled
Instructions
For the Instant Pot Split Pea Soup
- Turn on the Instant Pot and heat the oil using the Sauté function. Add onion, carrots, and celery. Sauté 4–5 minutes until softened.
- Add the potato, garlic, thyme, black pepper, bay leaf, and liquid smoke. Sauté for 1 minute to release aromas.
- Add the split peas and vegetable broth, stirring to combine. Cancel Sauté, secure the lid, and set the valve to Sealing.
- Cook on High Pressure for 12 minutes. When cooking ends, let the pot naturally release pressure for 10 minutes, then carefully switch the valve to Venting to release remaining pressure.
- Open the lid, remove the bay leaf, and stir in diced tomatoes if using. Add a squeeze of lemon and salt to taste. Adjust seasoning and add more thyme or liquid smoke if desired. Serve hot.
For the Smoky Tempeh Crumbles
- Prepare the tempeh while the Instant Pot is in natural release so both components finish around the same time.
- Heat oil in a skillet over medium-high heat. Add smoked paprika and cayenne and stir into the oil.
- Crumble tempeh into the pan and stir to coat the pieces in the seasoned oil.
- Sauté 4–5 minutes until the edges of the crumbles crisp. Reduce heat if needed to prevent burning. Serve atop the soup for texture and smokiness.
Notes
Be cautious when switching the steam release valve—steam is extremely hot. Use an oven mitt and keep your face away from the valve.
The soup thickens as it cools. Add a splash of vegetable broth when reheating to loosen the consistency if needed.
Nutrition
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Carbohydrates: 53 g
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Protein: 25 g
Nutrition values are estimates and may vary based on ingredients and portion sizes. Use your preferred nutrition calculator for exact information.