With minor changes, this recipe from Jill Nussinow, MS, RDN, is from her must-have cookbook: Vegan Under Pressure: Perfect Vegan Meals Made Quick and Easy in Your Pressure Cooker. Such a quick and delicious version of an all-time favorite. Great as is, but you can spice it up any way you would like—season it to taste.
Serves 6. I used an 8 quart Instant Pot and doubled the recipe.
Heat a 6-quart or larger Instant Pot using the saute function. Add the onion, carrot, and celery and cook for a minute or two, until they begin to soften and the onion is a bit opaque. Add the stock or water, split peas, dulse, and bay leaves.
Add whatever seasonings you like.
Lock the lid and hit the ‘pressure cook’ button. Set the time for 10 minutes. Allow the pressure to release naturally, which will take 20-30 minutes. If pressure is still up after this, manually release if you would like. Remove the lid, tilting it away from you.
With tongs remove and discard the bay leaves and the dulse or kombu. Stir well, scrapping along the bottom where peas may have settled. Add the thyme, if using, and simmer, using the saute function, for 1-2 minutes, until the thyme flavor diffuses. If the soup is thicker than you like it, now or after chilled, add more broth.
If using, add the fresh peas. Lock on the lid again, and let sit for 5 minutes. Remove the lid, add lemon juice. Taste and adjust seasonings. Add salt (if using), and pepper.
Serve and enjoy with crusty whole grain bread, a salad, steamed veggies, or whatever you like. It looks especially pretty with some green peas scattered over as a garnish.
