About half an hour up the coast from where I live in Santa Barbara, California, lies Anderson’s Restaurant, which prides itself on its pea soup, serving more than 2 million bowls a year. There’s something so cozy about driving up the Central Coast and stopping in for a steaming bowl. I also really appreciate that they offer a completely vegetarian soup—a rare find. When I’m staying closer to home, I try to recreate their soup, and it comes pretty close!
Jar size: 4 cups
Layer the dry ingredients in the jar in the order listed.
Place all of the jarred ingredients into the Instant Pot. Add 6 cups of vegetable broth or water. Stir to mix. Cover with the lid and ensure the vent is in the “Sealed” position. Pressure Cook or Manual on High for 20 minutes. Allow the steam pressure to release naturally for 15 minutes, then release any remaining pressure manually.
Ingredient Tip: Regular sea salt is acceptable in place of the smoked sea salt, but if you have it, it lends a nice smoky component to this naturally vegan recipe. If you wish, you can add a ham bone or a few pieces of bacon to the Instant Pot and sauté for 5 minutes before commencing the recipe.