My Veggie Chef’s Split Pea Soup in the Instant Pot
Check out this easy and delicious whole food plant-based Split Pea soup, courtesy of MyVeggieChef.com!
extra virgin olive oil
1 small onion
2 large carrots
2 large stalks
diced red skin potatoes
2-3 medium potatoes
dried split peas
homemade or store bought
dried Italian seasoning
fresh chopped parsley
Set pot to saute and allow to heat.
If using, add olive oil to pot. Add onion, garlic, carrots, and celery and sauté 3 minutes. Next, add potatoes to pot and saute for an additional 3 minutes.
Add split peas, vegetable broth, Italian seasoning, and bay leaf to pot, and stir.
Turn the IP off and replace lid. Turn the valve knob to Sealing.
Set pot to manual mode high pressure for 12 minutes. Allow a natural release when the timer goes off.
Once pressure is completely released, remove load and stir in fresh parsley (if desired).
Soup will thicken upon standing. Thin with additional vegetable broth or water if desired.
Season to taste with salt and pepper. Serve with a chunk of crusty bread and a mixed green salad.