Instant Pot Split Pea and Potato Soup

This comforting Instant Pot Split Pea and Potato Soup is sure to become your new rainy day favorite. Aromatic onion, shallots, and leeks are caramelized, then combined with split peas and diced yukon gold potatoes along with a dash of liquid smoke. Soy sauce seasons the dish, making additional salt unnecessary. In just 12 minutes, the Instant Pot will cook dinner for you so you can put your feet up and relax.

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Yield: 6

Author: Courtney Crary- Not Like Mama

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Instant Pot Split Pea and Potato Soup

Prep time: 10 MCook time: 12 MTotal time: 22 M

This comforting Instant Pot Split Pea and Potato Soup is sure to become your new rainy day favorite. Aromatic onion, shallots, and leeks are caramelized, then combined with split peas and diced yukon gold potatoes along with a dash of liquid smoke. Soy sauce seasons the dish, making additional salt unnecessary. In just 12 minutes, the Instant Pot will cook dinner for you so you can put your feet up and relax.

Ingredients:

1 lb split peas
2 medium yukon gold potatoes, diced
2 leeks, white and light green parts diced
2 shallots, diced
1 medium yellow onion, diced
8 cups low sodium vegetable broth
2 sprigs fresh thyme, plus more for garnish
2 tsp liquid smoke
2 Tbsp soy sauce
2 bay leaves
2 Tbsp nutritional yeast
Freshly cracked black pepper
salt, to taste

Instructions:

Set the Instant Pot to "Saute" function on medium heat.
Once the pot is hot, add the diced leeks, shallots, onions, the thyme, and bay leaves.
Saute, stirring occasionally, until the onions are translucent and the contents of the pot begin to brown.
Deglaze the pot with a splash of vegetable broth, scraping up any burned bits from the bottom.
Add the split peas, potatoes, vegetable broth, soy sauce, and liquid smoke.
Pressure cook on high for 12 minutes.
Use a manual release, then carefully remove the thyme stems and bay leaves.
Use a potato masher to mash the diced potatoes into smaller pieces.
Stir in the nutritional yeast and a generous amount of freshly cracked black pepper.
Add salt to taste.
Serve with a garnish of extra thyme and crack of black pepper.

Notes:

*The starch from the potatoes in this recipe will cause the soup to thicken overnight. Thin it out to your desired texture with a little water or broth, then add salt and pepper to taste.

Calories

207.39

Fat (grams)

0.82

Sat. Fat (grams)

0.13

Carbs (grams)

41.83

Fiber (grams)

9.93

Net carbs

31.90

Sugar (grams)

7.69

Protein (grams)

10.91

Sodium (milligrams)

608.17

Cholesterol (grams)

0.05

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About the Recipe:

It may be hot as hades outside, but fall is quickly approaching. You know what that means: cold and flu season. Plus a pandemic! Can you fault me for being prepared with a quick, easy, and hearty soup?

I discovered a love for split pea soup during a chilly, rainy day last fall at a cafe in Soho. It happened to be their only vegan option BUT it was SO tasty and super cozy. Throughout this pandemic, I’ve tried to stock up on dried goods (like lentils, beans, rice, etc), and split peas have been part of that equation. Lucky for those of us who were furloughed, those items are super cheap, too!

In this recipe, lots of aromatics offer their complex flavors to bright split peas and hearty potatoes. Thyme and bay leaves add a herbaceous richness. I add a bit of liquid smoke to mimic the flavor of ham bone, which is commonly used in traditional recipes. Soy sauce is used for an extra dose of umami and to replace the need for salt (though you can add salt to taste if desired). To keep this really low-sodium, use low-sodium broth and low-sodium soy sauce or liquid aminos.

I have to say, even though it’s still summer, I’ve been enjoying this soup as a light dinner when I don’t feel like spending a long time in the kitchen.

RECIPE NOTES:

To prepare your leeks for dicing, cut off the very bottom of the stalks and set them in cold water for about 15 minutes. This will help draw any dirt out of the stalk. On the stalk, you’ll see that the color changes from white to green. Discard the bright green bits and keep the white/light green parts. Cut in half and dice.
If you avoid soy sauce, you can season with salt to taste or substitute with liquid aminos.
Though you may be tempted, use fresh thyme rather than dried. The flavor is amazing.
If you don’t have an Instant Pot, you can make this on the stove top. Instead of pressure cooking, simmer, covered, until the peas and potatoes soften (about 30-45 min).

Whether it’s summer or fall, you’re feeling sick or in tip-top shape, I hope you’ll enjoy this quick and easy split pea soup recipe.

Did you make this recipe? Let me know! Leave a comment below or tag me on Instagram @notlikemama. I love to see your versions of my creations.

Happy Cooking,

Courtney