When it involves vegan recipes, I’ve all the time been pleasantly shocked at how nice they end up. I’m not vegan, however I all the time have company over so I like being ready. This vegant on the spot pot cut up pea soup was a house run at my final feast. It was so good, even my mates who aren’t vegan liked it. I really like the way it has a great quantity of greens in it, so that you’re getting your nutritional vitamins, minerals and fiber in as properly.
Vonderfully Vegan Instant Pot Split Pea Soup (YUM!)
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 6–eight 1x
- 1 tbsp olive oil
- 1 medium onion, chopped
- three celery stalks, diced
- three carrots, peeled and diced
- three garlic cloves, minced
- 2 bay leaves
- ¼ tsp dried thyme
- ½ cup diced tomatoes, canned
- 6 cups vegetable broth or inventory
- 1 lb yellow cut up peas, sorted and rinsed
- ½ tsp smoked paprika
- 1 tsp floor cumin
- salt and black pepper to style
- Press the SAUTE button on the Instant pot and let stand till display screen reads “HOT”.
- Add the olive oil.
- Add the onion, carrots and celery and cook dinner for 1-2 minutes.
- Add the garlic and cook dinner for 30 seconds.
- Press the CANCEL button.
- Add the yellow cut up peas, dried thyme, smoked paprika, floor cumin, diced tomatoes, bay leaves and vegetable broth.
- Stir to mix.
- Close and seal the Instant pot.
- Turn the venting knob to SEALING.
- Press PRESSURE COOK button and examine to verify the stress stage reveals as “High” on the show.
- Adjust the timer to 10 minutes.
- When completed cooking, let the stress come down naturally for 10 minutes, then fast launch the remainder of the stress.
- Open the lid.
- Season to style with salt and black pepper.
- Serve heat.