Instant Pot Vegan Split Pea Soup with Porcini Mushrooms and Vegan Watergate Salad

Rinse the split peas under cold water and set aside.

In an Instant Pot, heat the olive oil using the sauté function.

Add the chopped onion, carrots, and celery to the pot. Sauté for about 5-7 minutes until the vegetables are softened.

Stir in the minced garlic and cook for an additional minute until fragrant.

Add the rinsed split peas, vegetable broth, bay leaf, thyme, black pepper, salt, and dried porcini mushrooms to the pot.

Close the lid and set the Instant Pot to pressure cook on high for 15 minutes.

Once cooking is complete, allow the pressure to release naturally for about 10 minutes, then quick release any remaining pressure.

Remove the bay leaf and use an immersion blender to puree the soup to your desired consistency, or leave it chunky if preferred.

Taste and adjust seasoning if necessary before serving.

Equipment Needed

Spice Level:

Dietary