Who doesn’t love split peas, or split pea soup? Particularly when it’s gluten-free and vegan split pea soup. Ok maybe there are a few people who don’t like pea soup, but, well, we think that maybe this recipe may change their mind.
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Now, we make this split pea soup as a quarantine recipe, by which we mean it contains only shelf-stable ingredients, and nothing perishable (so you don’t have to run out to the store for fresh ingredients). But you should feel absolutely free to substitute fresh ingredients for the dried ones that we use (such as dehydrated celery, and the dehydrated potato shreds that we get from Costco). You can also add your own touches to it by omitting some of our ingredients, or by adding others. It’s very forgiving so long as you stick to the water:peas ratio.
Unfortunately we ate the soup up too quickly to get the picture that we would usually include at the end. Sorry about that!
Quick and Easy Vegan Instant Pot Split Pea Soup
Ingredients
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2 cups dry green split peas (you can also use yellow split peas)
6 cups broth (can use water and bullion cubes also)
1/4 cup dried celery slices
2 Tablespoons dehydrated potato shreds (such as the dehydrated hashbrowns you get at Costco)
1 Tablespoon dried onion flakes
1 medium bay leaf
1 teaspoon smoked paprika
1 teaspoon minced garlic (we use jarred minced garlic)
1/2 teaspoon celery seed powder
1/2 teaspoon thyme
salt and pepper to taste
Direction
Rinse the peas and pick through them to make sure there are no bad ones or stones (this may or may not be necessary for your split peas, depending on the source, but we include the directions for those that need it).
Put the rinsed split peas in the inner pot of your Instant Pot. Next add all of the other ingredients except the broth.
NOTE: As mentioned, you can of course substitute fresh ingredients for the dried ones that we have used. To substitute fresh celery for dried celery, use 1/2 cup thinly sliced celery. To substitute fresh potato for the dehydrated potato shreds, dice up one potato into small cubes. To substitute fresh onion for the dehydrated onion, cut one-half medium onion into small cubes. You can also slice up a carrot and toss that in, if you like.
After the peas, vegetables, and herbs and spices are all in the pot, give it a gentle stir to help distribute the spices, and then add the broth.
Lock the lid on to your Instant Pot, and, using the Manual button (or the “Pressure Cook” button, depending on which model you have) set the time for 15 minutes.
Once the 15 minutes is up, let the pressure release naturally (“NPR”) for 15 minutes, then release it the rest of the way and open the pot. Remove the bay leaf, and serve!
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