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Vegan Split Pea Soup in the Instant Pot Recipe

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This vegan split pea soup in the Instant Pot has fantastic flavor and is delicious, creamy, and filling! Great to meal prep, make ahead, or batch cook for lunch.

This plant-based split pea soup is loaded with vegetables, barley, and root veggies for a hearty fall or winter meal. Serve with a slice of simple vegan rosemary focaccia bread and a giant spinach side salad, and lunch or dinner is served.

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Vegan Split Pea Soup is one of my absolute favorite soups to make! I always keep some delicious split peas in my cupboard, as they are cost efficient and go a long way.  A pound of split peas is less than $1 and can make about 8 servings of soup, so when I am meal prepping for the week, this is one of my go-to recipes.

This is a hearty fall vegan pea soup that is great for enjoying by the fire. It’s filling, delicious, and meat free!  Make this pea soup recipe without ham for a vegan lunch or dinner you’ll love.

This Vegan Instant Pot Split Pea Soup Is

  • Warming
  • Earthy
  • Savory
  • Sweet
  • Vegan
  • Gluten Free
  • Great for Meal Prep!
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Make Split Pea Soup Plant Based for a Vegan Version

This meatless pea soup recipe is a simple way to get extra veggies in your diet. I’m all about making recipes plant-based when I can. Vegan cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around vegetarian pantry staples and swapping in a few plant-based ingredients you can make better meals for you and your family.

I made a list of my 125 favorite vegan pantry ingredients that we use on a weekly basis, and check out all my vegetarian recipes here that are on The Herbeevore. These easy and tasty recipes are fantastic meatless meals for your table.

What’s In Vegan Split Pea Soup?

See the recipe card below for full ingredient amounts and recipe instructions!

  • Carrots, Celery, Onion, Potatoes
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How Do I Make Vegan Split Pea Soup in the Instant Pot?

  • Add all ingredients to the Instant Pot, stir to combine.
  • Cook on Manual for 15 minutes. When finished cooking allow the instant pot to naturally release for 20 minutes. After 20 minutes, quick release the remainder of the steam carefully. 
  • Discard the bay leaves. Stir, taste, and adjust seasoning as needed.
  • Serve hot, or refrigerate/freeze leftovers.

Instant Pot Split Pea Soup for an Easy Vegan Dinner

For all my recipes I use the 8-Quart Instant Pot Ultra, its larger than the standard models (which are only 6 quart) so I have extra room to meal prep and batch cook more meals for the week. The Ultra model also has some great extra settings like cake baking and yogurt making which are really neat.

I love that everything can cook in one pot, which makes for way less dishes and hands-off cooking. The Instant Pot is hands-down my favorite kitchen appliance, and actually makes my life so much easier.

More Cozy Vegan Fall Soup Recipes You’ll Love!

Vegan Potato Corn Chowder Recipe

Red Curry Lentil Soup Recipe (Vegan, Gluten Free)

Vegan Chili Mac Recipe (Plant Based, Gluten Free, High Fiber)

Chickpea Tomato Stew Recipe (Gluten Free, Nut Free, Vegetarian)

Potato Soup with Coconut Milk Recipe (Dairy Free)

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Share This Vegan Split Pea Soup with Barley!

As always, if you make this vegan split pea soup in your pressure cooker recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Let’s keep in touch – make sure to sign up for my newsletter to get fresh recipes weekly. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there! 

plant based split pea soup pressure cooker fall recipes healthy vegan dinners or meal prep soup lunches with split peas recipe

Vegan Split Pea Soup in the Instant Pot

Kelly Jensen
This vegan split pea soup in the Instant Pot has fantastic flavor and is delicious, creamy, and filling! Great to meal prep, make ahead, or batch cook for lunch.
5 from 2 votes
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Dinner, Lunch, Soup
Cuisine American
Servings 8 servings
Calories 345 kcal

Ingredients
  

  • 1 lb split peas washed and sorted
  • 4 large carrots sliced
  • 5 large celery stalks
  • 1 sweet onion
  • 4 bay leaves
  • 1/3 cup pearled barley omit for gluten free version
  • 3 medium potatoes diced
  • 2 tsp Olive Oil divided
  • 1 tsp Black Pepper
  • 1 tsp Herbes de Provence
  • 12 cups Vegetable Stock
  • Salt to taste

Instructions
 

  • Add all ingredients to the Instant Pot, stir to combine.
  • Cook on Manual for 15 minutes. When finished cooking allow the instant pot to naturally release for 20 minutes. After 20 minutes, quick release the remainder of the steam carefully.
  • Discard the bay leaves. Stir, taste, and adjust seasoning as needed.
  • Serve hot, or refrigerate/freeze leftovers.

Video

Nutrition

Calories: 345kcalCarbohydrates: 66gProtein: 18gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1451mgPotassium: 1111mgFiber: 19gSugar: 13gVitamin A: 6087IUVitamin C: 28mgCalcium: 70mgIron: 4mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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Posted in 30 Minute Dinners, American, Dairy Free, Dinners, Easy Weeknight Meals, Fall Recipes, Favorites, High Fiber, High Protein, Instant Pot Recipes, Lunches, Meal Prep, Soups, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes, Winter Recipes

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