This hearty soup, made in an Instant Pot, is delicious and nutritious, as well as being a Whole Food Plant-Based recipe. And, on top of that, there’s no oil in this recipe either.
Here’s how you make it:
First, gather all of the ingredients:
Then, prepare all the ingredients:
Add all of the ingredients to the inner liner of your Instant Pot and give everything a good stir.
Place the inner liner of your Instant Pot into the base. Close and lock the lid, ensuring that the Pressure Valve is in the Sealing position. Select Soup/Broth mode and set the cooking time for 15 minutes.
You’ll need to be a little patient. We’ve found that it can take 23-28 minutes for this to come to pressure and for the Float Valve to seal. Then the cooking time (15 minutes) will begin.
Once the cooking time is complete, allow it to sit for 10 minutes before manually releasing the pressure by carefully turning the Pressure Valve from Sealing to Venting. This 10 minute wait time allows the contents to settle down a bit and will prevent any of the soup from spewing out of the Pressure Valve.
Once all of the pressure has been released, and the Float Valve has dropped, carefully remove the lid and move the inner liner to a heatproof surface.
Give everything a good stir and serve.
Package up any leftovers and refrigerate or freeze for later use.
This soup freezes very well.Jump to Recipe
Split Pea and Potato Soup in an Instant Pot (WFPB No Oil)
- Instant Pot
- 2 cups yellow split peas rinsed
- 6 cups vegetable broth preferably homemade
- 1 large yellow onion chopped
- 4 medium red potatoes 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 optional
- ¼ teaspoon cayenne pepper
- 1 teaspoon salt
- 2 sprigs fresh parsley optional, for garnish
- Gather together all the ingredients before you get started.
- Add all of the ingredients to the inner liner of your Instant Pot 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.
- 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.
How much potato????? Not mentioned?
Oooops! Thank you so much for bringing this to our attention. It’s 4 medium red potatoes, chopped. However, you can substitute white potatoes if you like. We have updated the printable recipes. Thanks again for letting us know about this oversight! . Vicky