This warm and hearty Instant Pot gluten-free vegan Cajun split pea soup is perfect for colder autumn days and winter nights. The Cajun seasoning in this recipe has paprika, garlic powder, black pepper, onion powder, cayenne, and oregano – but many Cajun seasonings have their own distinct twists. Some may add smoke flavor or salt, so be mindful of that with the liquid smoke in the recipe, and the final salting at the end.
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2 tbs avocado oil
½ yellow onion, chopped
4-6 cloves of garlic, minced
3 large carrots, chopped
1 lb uncooked split green peas
6 cups vegetable broth
1 tsp liquid smoke
1 tbs Cajun seasoning
1 tsp black pepper
Himalayan salt, to taste
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*Receipts will come from ISIPP.
Set the Instant Pot on Sauté and add in the avocado oil, chopped onion, and minced garlic. Sauté until golden brown and aromatic, about 4-5 minutes. Turn off Instant Pot.
Add in chopped carrots, split peas, vegetable broth, liquid smoke, and Cajun seasoning to the Instant Pot. Seal and lock lid. Set on Manual High pressure for 20 minutes.
When the Instant Pot beeps, allow to release pressure naturally. Open lid and season to taste with salt and pepper.
Serve warm! This soup gets pretty thick as it cools, so if you have leftovers it’s best to add additional vegetable broth to thin it slightly.
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