I love having soup for dinner. It’s easy to make even after a tiring day. My Vegan Instant Pot Split Pea Soup is an inexpensive meal that you can make with simple ingredients you have in your pantry. It’s made heartier with some nave beans and sweet potatoes.
Soup Is the Perfect Cool-Weather Meal
When I think about autumn, I see myself in a cozy sweater eating a big bowl of soup with a hunk of homemade bread.
Split peas are already in your pantry, plus chances are you have some navy beans and sweet potatoes too.
You can use each ingredient in its own soup, but make sure to throw in this Vegan Instant Pot Split Pea Soup with Sweet Potatoes and Navy Beans every once in awhile too.
Can I Use Great Northern Beans Instead of Navy Beans?
You can use other white beans in place of the navy beans called for in the recipe. You will need to increase the cooking time by at least 5 minutes.
In most recipes with beans if they aren’t cooked you just put the lid on and cook again. Since this soup gets extra thick once the split peas cook, you won’t be able to bring the soup back up to pressure a second time.
But don’t fret, you can still cook it a second time if you need to. If you are trying a new bean and it’s not soft enough after the pressure cook, just turn to saute, add more water if needed, and cook with a pot lid on it until the beans are soft.
More Recipes to Try
- Vegan Instant Pot Lentil Vegetable Soup
- Online Instant Pot Class – Easy Bean, Grain, and Veggie Soups
- Instant Pot Cabbage and Corn Soup with an Indo-Chinese Flair
- Instant Pot Vegan Tomato Soup Made Creamy with a Surprise Ingredient!
Vegan Instant Pot Split Pea Soup with Sweet Potatoes and Navy Beans
I love this soup! It uses ingredients that are probably sitting in your pantry, and you just throw everything together and cook. It's perfect for weeknights or make a large batch and freeze some for later.
Ingredients
- 4 cups water
- 1 medium sweet potato, diced
- 1 cup split peas
- 1/2 cup dried navy beans
- 3 bay leaves
- 1/2 teaspoon liquid smoke
- 1/4 to 1/2 cup nutritional yeast, to taste
- salt and pepper, to taste
Instructions
- Add the water, sweet potato, split peas, navy beans, bay leaves, and liquid smoke to your Instant Pot and cook on high pressure for 25 minutes. Let the pressure release naturally.
- Stir in the nutritional yeast, salt and pepper. Taste and adjust as needed.
Notes
Note you can make this recipe as is in a 3 or 6 quart Instant Pot!
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Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 201Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 106mgCarbohydrates 34gFiber 14gSugar 4gProtein 16g
Nutrition information is provided from nutritionix.com as a close estimate. If you have specific health issues please put the recipe information into the nutritional calculator your Dr. recommends.
Stephenie Moore says
Delicious & easy for an Instapot newbie.
Thanks!
Ken Jones says
Made this tonight and it was amazing. Since I had butternut squash that needed to be used up I substituted it for the sweet potatoes. Next time I will double the recipe!
Monica says
This looks delicious and so easy! Thanks for the great instructions!
Kathy Hester says
You are so welcome!!
Jules Shepard says
Split pea soup is a HUGE family favorite but we’ve never tried this! It really looks amazing and I’ve pinned it for later!
Joe says
Made this recipe and substituted Smoked Paprika for Liquid smoked. Put in 1/2 tsp before cooking and another 1/2 – 1/2 tsp at the end. Soup was delicious – except, my navy beans were under-cooked (very). I will try extending cook time next time.
Kathy Hester says
The navy beans are the variable, if they are older they will take longer.
Patti says
Looks great. Unfortunately, I can’t each whole beans, but I’m thinking I could puree them ahead of time and add them to the Instant Pot instead of dried navy beans. Any help with this? Thanks.
Kathy Hester says
I would leave out the navy beans and add extra sweet potato or even regular potato instead.
Kelsey says
Followed instructions and beans were also very undercooked. Used new dried organic navy beans. Frustrating.
Kathy Hester says
The beans are always the variable. Even if you just bought them, there is no way of knowing how long they were stored before the got to the store.
If that happens in this soup it’s best to turn to saute, add some extra water, and cover. Cook until the beans are completely done.
Carrie says
Is the cook time the same if I double the ingredients? Also I plan to add a can of white beans at the end, so perhaps a little less water? Thanks…. It looks great!
Kathy Hester says
It should be the same time. Also a little less water if you’re using canned beans in place of dried.
carrie says
thank you!
Barbie says
Will a doubled recipe fit in a 6 quart Instant Pot?
janet says
Will this be thick like the picture? I made the cabbage and corn soup last week and it was like broth with hardly any substance. I followed the recipe exactly.
Cynthia says
Can I make this in a crockpot?
Kathy Hester says
You can and there is even a slow cooker recipe for it on my other blog here: https://healthyslowcooking.com/split-pea-soup-ip-or-slow-cooker/