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Split Pea Soup in an Instant Pot

This tasty vegan soup is WFPB and oil-free, too! Use it as a meal starter or as a complete meal with a side salad and some crusty bread.
Total Instant Pot Time: approx. 61 minutes
Time to Come to Pressure (using frozen broth): approx. 32 minutes
Cooking Time: 15 minutes
NPR: 10 minutes
QR (time to release rest of pressure): approx. 4 minutes
Note: if you are using Weight Watchers, this soup is zero points
Course lunch, Main Course
Keyword Instant Pot, No oil, Soup, Vegan, Vegetarian, WFPB, Whole Food Plant Based
Servings 8
Calories 207kcal
Author Vicky


  • Electric pressure cooker


  • 2 cups yellow split peas
  • 4 medium carrots chopped
  • 2 cups cabbage shredded
  • 1 stalk celery chopped
  • 1 medium yellow onion chopped
  • 2 cloves garlic minced
  • 1 Bay leaf
  • 1 tablespoon sea salt
  • ½ teaspoon black pepper freshly ground
  • 6 cups vegetable broth preferably homemade


  • Prepare all of the ingredients per the instructions
  • Place all of the ingredients in the inner liner of the Instant Pot and stir.
    Note: If you are using frozen broth, you won't be able to stir it, but it will still cook just fine.
  • Place the inner liner into the Instant Pot base and close and lock the lid, ensuring the Pressure Valve is in the Sealing position
  • Select the Soup/Broth button and set the cooking time for 15 minutes.
  • Once cooking time is complete, allow a 10-minute NPR (Natural Pressure Release). That just means letting the Instant Pot sit for 10 minutes before releasing the rest of the pressure - this allows the contents to "settle down" a bit.
  • After the 10-minute NPR, do a QR (Quick Release) by carefully turing the Pressure Valve from Sealing to Venting.
  • Once the rest of the pressure has been released, and the Float Valve has droppe, carefully remove the lid and transfer the Inner Liner to a heatproof surface.
  • Remove the Bay leaf and give the soup a good stir.
  • Serve immediately or refrigerate or freeze for later use.