This Instant Pot split pea soup is super easy to make, satisfying and healthy. You only need a handful of simple ingredients to make an exceptionally flavourful soup in just a bit over 30 minutes!
Split pea soup is one of my favourite things to cook in the Instant Pot. That's because you only need a handful of simple, wholesome ingredients to make a creamy, hearty soup without using a blender.
This Instant Pot split pea soup is infused with loads of flavour from the garlic, fresh thyme and lemon, and it will change the way you're looking at the humble green split peas.
It makes an excellent lunch or light dinner, and leftovers taste even better the next day, so you can make a pot and sort out lunch for the next days.
Why you'll love this Instant Pot split pea soup
- It has a rich and creamy texture. Cooking split peas in the Instant Pot breaks them down so you'll enjoy a creamy soup without the need of a blender.
- It only takes 30 minutes to make. Cooking split peas in the Instant Pot instead of stovetop reduces the cooking time to 30 minutes instead of 90-100.
- You can make it ahead. Since this soup tastes even better the next day, it's the perfect meal to prep ahead for a busy day.
Ingredients and substitutions
Olive oil — Extra virgin olive oil is best for flavour here, but you can substitute it with canola or sunflower oil.
Leek — Only use the white and light green parts of the leek for this soup.
Onion — Any kind of onion works well in this green split peas soup. I like to make it with red onions, but yellow onion are also great.
Carrots and celery — If you want your soup to be a bit chunkier, cut the carrots and celery into larger chunks.
Garlic — Freshly chopped garlic is best for this recipe. Don't substitute it with garlic powder because you'll miss some pretty amazing flavours.
Fresh thyme — If you don't have fresh thyme, substitute it with ½ teaspoon dried thyme.
Green split peas — Split peas can be green or yellow, and both work in this recipe. I used green split peas, which are sweeter than yellow. Both types have similar nutritional content and cooking time so you can use them interchangeably.
Vegetable stock — Shop-bought vegetable stock is fine in this soup for convenience, but you can use homemade for better flavour.
How to make vegan split pea soup in Instant Pot
Set the Instant Pot to "Saute" and add the olive oil. Wait until the oil gets hot, then add the leek, onion, carrots and celery. Season and saute the veggies for 5-6 minutes until slightly softened, stirring occasionally.
Stir in the garlic and fresh thyme and continue to cook for another minute.
Next, add the green split peas and vegetable stock. Stir to combine, lock the lid and set the Instant Pot at high pressure for 12 minutes.
Perform a quick release when finished, then stir in the lemon juice. Season to taste and serve with crusty breast and lemon wedges.
Leftovers and storage
- This green split peas soup will keep well in the fridge for up to 3 days in an airtight container.
- Reheat it on the stovetop or in the microwave, adding a bit of vegetable stock if needed.
- To freeze the soup, allow it to cool completely, transfer it to Ziploc bags or freezer containers, and freeze it for up to 3 months. Thaw it overnight in the fridge before reheating.
Recipe notes and tips
- Some of the split peas may not break down completely. Make sure you're using split peas that are still before their best before date.
- You don't need to soak the split peas before using them in this vegan split pea soup.
- Add some extra aromatics to make the soup even more flavourful. Ideas include smoked paprika, dried marjoram, rosemary or bay leaves.
- Top the soup with some croutons and freshly chopped chives if you like.
If you liked this Instant Pot split pea soup, you might also like some of my other easy vegan Instant Pot recipes:
- Vegan Avgolemono Soup (Greek Lemon Orzo Soup)
- Red Cabbage Soup
- Creamy Oyster Mushroom Soup
- Easy Vegan Potato Soup
- Creamy Vegan Gnocchi Soup