I'm going to show you how to make vegan instant pot split pea soup in under 1 hour! Using simple vegan ingredients, I made this split pea soup in an instant pot taste just like the classic version.
In a medium-sized bowl soak the soy chunks in warm water for 15 minutes. Continue to step 2, but after 15 mins are done, drain, chop and set aside your soy chunks.
Press the saute function on and heat olive oil. Add diced onion, celery, carrots, garlic and a pinch of salt and cook, stirring constantly for 3-5 mins or until onions are translucent.
Add the chopped potato, oregano and cumin and stir until fragrant, about 1 min.
Add the chopped soy chunks and liquid smoke and stir to combine, allow the soy chunks to cook for about 1 minute.
Add bouillon and water and bring to a boil, then stir in the split peas and bay leaf.
Add the lid to the pressure cooker, make sure the pressure value is set to close and pressure cook for 20 mins. When the machine beeps, allow the pressure to release naturally and do not disturb the instant pot/pressure cooker for about 15-20 mins.
Turn the pressure valve to release any remaining pressure, and remove the lid. Season to taste with salt, pepper and more liquid smoke to taste. If the soup is too thick simply add more water until you reach the desired thickness.
Serve with some crusty bread, garlic bread or croutons.
Recipe by The Edgy Veg at https://www.theedgyveg.com/2023/10/06/vegan-instant-pot-split-pea-soup/