Split Pea and Potato Soup in an Instant Pot (WFPB no oil)

Split Pea and Potato Soup

This recipe is made in an Instant Pot, an electric pressure cooker that has taken the world by storm and boasts a significant and passionate following. That includes us, too. We love our Instant Pot for all kinds of cooking.

Gather all the ingredients

Gather together all the ingredients for your soup.

Prepare all the ingredients.

Prepare everything per the list of ingredients in the recipe below.

Add all your ingredients.

Add the split peas and vegetable broth to the inner liner of your Instant Pot.

Then add all of the other ingredients.

Give it a good stir.

Give everything a good stir.

Place inner liner in Instant Pot

Place the inner liner in your Instant Pot.

Set cooking time for 15 minutes on Soup mode.

Close and lock the lid and be sure the pressure valve is in the sealing position.

Select the Soup/Broth mode and set the cooking time for 15 minutes.

Be patient.

We found that it took 23-28 minutes for the pot to come to pressure and for the float valve to seal.

When the cooking time is complete, allow a 10 minute Natural Pressure Release (or NPR) and then release the rest of the pressure.

You could do a Quick Release (or QR) if you prefer. We find that the 10 minute Natural Pressure Release allows the contents to settle down a bit first.

When you have released the pressure, remove lid carefully.

Once the float valve has dropped, carefully remove the lid.

You’ll find that the soup is still bubbling.

Give it a good stir.And remove the bay leaf – if you can find it.

Transfer inner liner to a heatproof surface for serving.

Carefully move the inner liner to a heat proof surface to allow it to cool a bit.

Serve immediately with a slice or two of hearty bread and a couple of sprigs of fresh parsley, if you like.

Package and label leftovers for freezing.

Package up any leftovers and don’t forget to label them.

This soup freezes well.

Split Pea and Potato Soup (WFPB and Oil-Free)

This easy to make, hearty soup is not only tasty but vegan, whole food plant-based AND oil-free as well.
If divided into 8 servings, it’s only 231 calories/serving and provides 14 grams of protein as well as 14 grams of fiber.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Soup
Cuisine: No Oil, Vegan, Vegetarian, WFPB
Keyword: easy, hearty, Instant Pot, low calorie, oil-free, potato, split pea, Vegan, Vegetarian, WFPB
Servings: 8 servings
Calories: 231kcal
Author: Vicky Wells

Ingredients

  • 2 cups yellow split peas rinsed
  • 6 cups vegetable broth preferably homemade
  • 1 large yellow onion chopped
  • 4-6 cloves garlic minced
  • 3 large carrots large dice
  • 2 ribs celery chopped
  • 1 bay leaf
  • 1 teaspoon smoked paprika
  • 1 teaspoon basil
  • 1 teaspoon thyme
  • 2 tablespoons nutritional yeast
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon Himalayan pink salt or sea slat
  • 2 sprigs parsley optional

Instructions

  • Gather together all the ingredients before you get started.
  • Add the split peas and vegetable broth to the inner liner of your Instant Pot.
  • Add the rest of the ingredients and give it a good stir.
  • Place the inner liner into the base of your Instant Pot. Close and lock the lid and be sure the pressure valve is in the sealing position.
  • Select the Soup/Broth mode and set the cooking time for 15 minutes.
  • Be patient. We found that it took 23-28 minutes for the pot to come to pressure and for the float valve to seal.
  • When the cooking time is complete, allow a 10 minute Natural Pressure Release (or NPR) and then release the rest of the pressure.
    Note: You could do a Quick Release (or QR) if you prefer. We find that the 10 minute Natural Pressure Release allows the contents to settle down a bit first.
  • Once the float valve has dropped, carefully remove the lid.
  • You’ll find that the soup is still bubbling. Give it a good stir. And remove the bay leaf – if you can find it.
  • Carefully move the inner liner to a heat proof surface to allow it to cool a bit.
  • Serve immediately with a slice or two of hearty bread and a couple of sprigs of fresh parsley, if you like.
  • Package up any leftovers and don’t forget to label them. This soup freezes well.

Video

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