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Instant Pot! Double or Triple Pea Soup!

2

A beautifully verdent green soup made with dry peas, green peas, pea shoots and garnished with pickled beets. Naturally vegan + gluten-free.
Course: Appetizer, Main Course, Protein, Soup
Cuisine: Beans, Instant Pot
Keyword: Easy to be Oil-Free, From the Archives, Gluten-Free, Legumes, Soy-Free, Vegan
Servings: 7 Cups

Ingredients

For the Pickled Beets

  • 3 medium beets about 1 1/2 pounds roasted, peeled and sliced, see notes
  • 1/3 cup rice vinegar
  • 1 tablespoon extra-virgin olive oil optional
  • 2 cloves garlic minced
  • 1/2 teaspoon salt
  • Freshly ground black pepper to taste

For the Pea Soup

  • 1 tablespoon extra-virgin olive oil optional
  • 1/2 onion diced
  • 1 stalk celery diced
  • 1 medium carrot thinly sliced
  • 1 teaspoon salt plus more to taste
  • 2 cloves garlic minced
  • 1 teaspoon granulated onion
  • 1/2 teaspoon dried tarragon
  • Freshly ground black pepper to taste
  • 3 1/4 cups water
  • 1 cup dried split peas
  • 1/2 teaspoon liquid smoke
  • 1 cup frozen peas
  • 1 tablespoon rice vinegar
  • Pea shoots, micro greens, or baby greens for garnish

Instructions

Make the Pickled Beets

  • In a medium bowl or large jar, combine the roasted beets, vinegar, olive oil, garlic, salt and freshly ground black pepper, to taste. Cover and refrigerate - the beets become more delicious the longer they sit in the fridge and marinate.

Make the Pea Soup

  • Press the saute setting on the Instant Pot and let it get hot while you prep the veggies.
  • Add the olive oil to the hot pot and quickly add the diced onion, celery, carrot and salt. Cook, stirring regularly, until the veggies soften and the onion just begins to brown.
  • Add the garlic, split peas and liquid smoke. Stir to combine. Cover, lock the lid, close the vent and cook on high pressure for 15 minutes (you'll need to temporarily turn the Instant Pot off to change between the saute setting and manual/high pressure). Carefully, quick-release the soup after letting the pressure release naturally for 5 minutes, or let the pressure release naturally.
  • Remove the lid and stir. Add the frozen peas (no need to defrost) and vinegar and stir again. Season to taste with more salt and freshly ground black pepper, if desired. Garnish with pea shoots,or greens and pickled beets.

Notes

To Roast Beets: preheat oven to 400F. Wash and trim the beets and cut in half.
Gather the beets in 2 sheets of layered foil and drizzle with extra-virgin olive oil and a pinch of salt. Tightly cover in foil and roast until fork tender, this usually takes between 45 minutes to 1 hour.
Carefully vent the tin foil and let rest until cool enough to handle. Peel the beets (the skin should come off easily, but you can also use the edge of a spoon to make this a little easier).