Here’s a delicious and easy recipe for Vegetarian Split Pea Soup made in the Instant Pot. This hearty soup is perfect for a cozy meal!
Instant Pot Vegetarian Split Pea Soup
Ingredients:
- 1 lb dried green split peas, rinsed
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 6 cloves garlic, minced
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon marjoram
- ¼ teaspoon black pepper
- 6 cups vegetable broth
- 2 teaspoons vegan Worcestershire sauce (or soy sauce)
- 4 medium Yukon gold potatoes, peeled and cubed
- 2 large carrots, peeled and chopped
- Salt to taste
Instructions:
- Prepare the Ingredients:
- Rinse the split peas under cold water and set aside.
- Chop the onion, garlic, potatoes, and carrots.
- Sauté Aromatics:
- Set your Instant Pot to the sauté mode.
- Add the olive oil and sauté the chopped onion until translucent (about 3-4 minutes).
- Stir in the minced garlic, smoked paprika, thyme, marjoram, and black pepper. Sauté for another 2 minutes to release the flavors.
- Add Remaining Ingredients:
- Add the rinsed split peas, vegetable broth, vegan Worcestershire sauce, cubed potatoes, and chopped carrots to the pot. Stir well to combine.
- Pressure Cook:
- Close the lid of the Instant Pot and ensure the valve is set to sealing.
- Set it to manual mode and cook on high pressure for 15 minutes. It will take about 10-15 minutes for the pot to come to pressure before cooking begins.
- Release Pressure:
- Once cooking is complete, let the pressure release naturally for 15 minutes. After that, carefully perform a quick release for any remaining pressure.
- Season and Serve:
- Open the lid and stir the soup. Add salt to taste.
- Serve hot, optionally garnished with fresh herbs or croutons.
Tips:
- Texture Preference: If you prefer a chunkier soup, you can blend only half of it using an immersion blender.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days or frozen for longer storage.
Enjoy your warm bowl of vegetarian split pea soup!