Instant Pot Yellow Split Pea Soup (Vegan, Gluten-Free) Recipe
A hearty and flavorful Instant Pot Yellow Split Pea Soup that is vegan, gluten-free, and packed with aromatic spices and vegetables. This easy-to-make soup is perfect for a comforting meal and cooks quickly with minimal prep, resulting in a thick, satisfying stew-like consistency with tender yellow split peas and a lovely blend of warm spices.
- Prep Time: 10 minutes
- Cook Time: 15 minutes (including pressure building and release)
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: Vegan, Gluten-Free, Comfort Food
- Diet: Vegan
Ingredients
Soup Ingredients
- 1.5 tablespoons olive oil
- 1 medium white onion, diced
- 1 medium carrot, diced into small cubes
- 1 celery stick, diced into cubes
- 5 cloves garlic, finely diced
- 1 bay leaf
- 1 teaspoon paprika powder
- 1 ½ teaspoons cumin powder
- ½ teaspoon salt
- ¼ teaspoon cinnamon powder
- ¼ teaspoon chili powder or cayenne pepper
- 2 cups yellow split peas, rinsed well
- ½ cup chopped tinned tomatoes
- ½ lemon, juiced
- 1.5 litres vegetable stock (6 x 250 ml cups) with 3 vegetable stock cubes
To Serve
- 2 tablespoons chopped chives or scallions
- Extra lemon wedges
- Yoghurt (optional, full-fat natural or coconut/vegan yoghurt)
Instructions
- Prepare the aromatics: Press the Sauté key on the Instant Pot, it should display Normal and 30 minutes. Add the olive oil, diced onion, carrot, and celery, and cook for 4 minutes while stirring occasionally to soften the vegetables and develop flavor.
- Add remaining ingredients: Stir in the finely diced garlic, bay leaf, paprika, cumin, salt, cinnamon, chili powder, yellow split peas, chopped tinned tomatoes, lemon juice, and vegetable stock with stock cubes. Mix everything well to combine. Then, press Cancel to stop the Sauté function.
- Pressure cook the soup: Secure the Instant Pot lid and lock it in place, ensuring the steam release handle is set to Sealing. Press the Manual or Pressure Cook button and adjust the time to 10 minutes at high pressure. The Instant Pot will start building pressure and cook the soup.
- Release pressure safely: When the cooking cycle completes, allow the pressure to naturally release for 4 to 5 minutes to let the soup settle. Then, carefully perform a quick release using the steam release handle before opening the lid.
- Serve and garnish: Ladle the thick, hearty soup into bowls. Garnish with chopped chives or scallions and serve with extra lemon wedges on the side. For added creaminess, stir in a dollop of full-fat natural yoghurt or a vegan yoghurt alternative if desired.
Notes
- Consistency: For a thinner soup, add more vegetable stock before pressure cooking. The soup can also be pureed if you prefer a smooth texture, but the chunky version retains more fiber and visual appeal.
- Stovetop alternative: Instead of using an Instant Pot, after adding all ingredients, cover the pot and simmer gently on the stovetop for 1 to 1.5 hours until the split peas are very tender. Add lemon juice at the end of cooking.
- This recipe is naturally vegan and gluten-free, making it suitable for those dietary preferences.
