Veggie Split Pea Soup (in the Instant Pot)

This recipe is such an easy and quick veggie soup to make. It’s our favorite fall soup this year! It’s a great soup to make in your Instant Pot if you have one, but this recipe can of course also be made on a stove top. This veggie split pea soup is great to make in batches and a good way to use all those leftover veggies you may have in your fridge.

I wrote about the Instant Pot already here and some of you wanted to see a recipe with the Instant Pot. However, just like you can make this recipe on a stove top, it also works the other way around for many other recipes. I often make recipes in my Instant Pot without even mentioning my Instant Pot. I find that the only difference is the amount of water that you’ll need to use. In a ”normal pan” you might use a bit more water for example since this is evaporating while boiling. In the beginning I always made the mistake in the Instant Pot to add too much water. You learn by doing, right?

This is really the easiest recipe ever! So I hope you gonna give it a try.  If so, leave a comment below or let me know on Facebook or Instagram. Oh and don’t forget to tag your picture #thegreencreator on Instagram.

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Veggie Split Pea Soup in the Instant Pot

Veggie Split Pea Soup in the Instant Pot

  • Author: The Green Creator
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 mins
  • Yield: 3-4 1x
  • Category: soup, starter, side dish, lunch, dinner
  • Cuisine: vegan, plant-based, vegetarian, glutenfree, dairyfree


This veggie split pea soup is great to make in batches and a great way to use all those leftover veggies you may have in your fridge.


  • 1 cup (200 g) split green peas
  • 3 medium potatoes peeled and chopped
  • 2 medium carrots, chopped
  • 1 zucchini, chopped
  • 1 parsnip, chopped and peeled
  • 1 small white onion, diced
  • 2 garlic cloves, minced
  • 1 cup (frozen) green peas
  • one long red paprika
  • 1 tbsp onion powder
  • 1 tbsp nutritional yeast
  • 1 tsp smoked paprika
  • 1 tsp vegan bouillon powder
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tsp oregano
  • ground black pepper to taste
  • 4 cups (950 ml) water
  • fresh greens and herbs (for serving)


  1. Place all of your ingredients in the Instant Pot and set to cook for 40 minutes on high pressure with a natural release.
  2. If you are making this soup on the stovetop, place all ingredients in a large pot and bring to a boil, then reduce to a simmer and cover. Cook 1 hour. Also use about 200 ml more water.
  3. Serve with fresh greens or herbs.


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