Most winters in Portland, our city experiences a brief weather change lovingly known as “February Fakeout.” It’s a tiny, fleeting taste of spring, usually around this time of year, that makes us hopeful that winter is almost over. The rain stops for a spell, the sun comes out, the trees start to bud, and then the rain starts back and swamps us for three more months (at least).

This double pea soup is perfect for fakeouts; when you can sorta taste spring around the corner, but it’s still cold outside, and warm, comforting soup is craved and welcomed. The addition of the green peas and baby greens add just the right hint of brightness and crunch amid the creamy split peas.

Instant Pot vegan and gluten-free split pea soup with pickled beets!

Instant Pot vegan and gluten-free double pea soup with baby greens and pickled beets!

If you can find pea shoots, turn this into a triple pea soup! Otherwise, you can top each bowl with micro greens (pictured in the photos) or baby arugula. The pickled beet garnish is optional, but it’s super pretty and adds a nice Valentine-sy tang and texture contrast.

This recipe was designed for the Instant Pot, but you can easily make it on the stove top, it’ll just take a little longer for the dried peas to cook. 

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Instant Pot! Double Pea Soup with Pickled Beets.
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This double pea soup is perfect when you can sorta taste spring around the corner, but it's still cold outside, and warm, comforting soup is craved and welcomed.

The addition of green peas and baby greens add just the right hint of brightness and crunch amid the creamy split peas.
Instant Pot vegan and gluten-free split pea soup with pickled beets!
Servings
7 cups
Ingredients
Pickled Beets
Double Pea Soup
Ingredients
Pickled Beets
Double Pea Soup
Instant Pot vegan and gluten-free split pea soup with pickled beets!
Servings
7 cups
Instructions
Pickled Beets
  1. In a medium bowl, combine the roasted beets, vinegar, olive oil, garlic, salt and a grind or so of freshly ground pepper. Cover and refrigerate. These become more delicious the longer they sit in the fridge.
Double Pea Soup
  1. Press the saute setting on the Instant Pot, and let it get hot while you prep the vegetables.
  2. Add the olive oil, and quickly add the diced onion, celery, carrot and salt. Cook, stirring regularly, until the vegetables soften and the onion just begins to brown.
  3. Add the garlic, granulated onion, tarragon, and a grind or so of black pepper and continue to cook and stir for another minute. Don't let the garlic brown!
  4. Add the water, split peas and liquid smoke. Stir to combine. Cover, lock the lid of the pressure cooker, close the vent, and cook on high pressure for 15 minutes (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 five minutes, or let the pressure release naturally.
  5. Remove the lid and stir. Add the frozen peas and vinegar and stir again. Season to taste with more salt, if desired, and pepper. Garnish with pea shoots, micro greens, baby arugula and pickled beets.
Recipe Notes

To roast beets: preheat oven to 400 degrees F. Wash and trim the beets and cut in half.

Gather the beets in two sheets of layered foil (to make it sturdy so the beet juice doesn't leak) and drizzle with extra virgin olive oil and salt. Tightly cover in foil and roast until tender (when done a fork should go through easily with a little resistance), this usually takes between 45 minutes to 1 hour.

Carefully vent the tin foil and let rest until cool enough to handle. Peel (the skin should come off easily, but you can use the edge of a spoon to make this a little easier).

If you’re looking for more Instant Pot recipes, click here! We have great recipes for beans, more soup and even cobbler in our archives!

We hope you love this recipe! If you make any of our stuff, please share and tag us so we can see! #julieandkittee.

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xo Julie & Kittee

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