This Turkish-inspired Instant Pot split pea soup (or stew) is seriously delicious and filling. Made in a pressure cooker, it’s a quick and easy vegan and gluten-free recipe.
This gorgeous split pea soup (or a thin stew) is adapted from a classic Turkish lentil soup, also known as Mercimek Çorbası. It’s a simple, rich and nutritious soup that is full of warm, aromatic spices and flavours that will get you asking for seconds.
Instant Pot Split Pea Soup Ingredients
Made with yellow split peas, this vegan and gluten-free friendly stew is ridiculously easy and quick when made in an Instant Pot pressure cooker. It’s very healthy and has veggies like carrots, celery and onions, as well as tinned tomatoes. Split peas or lentils are a great source for plant-based protein and to make this meal into a complete protein with all amino acids, all you need is a slice of sourdough or other bread on the side.
Which type of split peas to use?
I used yellow split peas in this recipe but green split peas or any type of lentils will work just as well in this dish. You can pre-soak the split peas for a few hours in warm salted water, which helps to make legumes a little easier to digest. For speed sake, I simply rinsed the split peas really well under cold water. The cooking times below are for unsoaked but rinsed split peas.
Stock or broth
I used water and vegetable stock cubes but you are welcome to use pre-made stock or even broth. I like this dish as a thick soup/stew consistency but if you prefer a slightly thinner soup-like dish, add a little more stock to the pot. Some people like to puree a lentil or split pea soup, but I love it just as is so I can see some of those beautiful veggies and tomatoes Plus, you get a bit more fibre that way.
How To Make Instant Pot Split Pea Soup
Whether you use split peas or lentils for this soup, the steps and the cooking times are about the same. Once cooked, you can serve the soup with a dollop of yoghurt of choice.
Step 1. Saute the veggies in olive oil.
Step 2. Pop the rest of the ingredients in and stir.
Step 3. Close the lid and pressure cook on HIGH for 10 minutes with 5 minutes natural pressure release.
Watch How To Make It
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This Turkish-inspired Instant Pot split pea soup (or stew) is seriously delicious and filling. Made with yellow split peas in a pressure cooker, it’s a quick and easy vegan and gluten-free dish.
- 1.5 tablespoons olive oil
- 1 medium white onion, diced
- 1 medium carrot, diced into small cubes
- 1 celery stick, diced into cubes
- 4–5 cloves garlic, diced finely
- 1 bay leaf
- 1 teaspoon paprika powder
- 1 1/2 teaspoons cumin powder
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon powder
- 1/4 teaspoon chili powder or cayenne pepper
- 2 cups yellow split peas (rinsed well)
- 1/2 cup chopped tinned tomatoes
- Juice of 1/2 lemon
- 1.75 L vegetable stock ( I used 7 x 250 ml cups + 3 vegetable stock cubes)
- To serve: chopped chives or scallions, extra lemon and yoghurt (optional)
- Press the Sauté key on the Instant Pot (it should say Normal, 30 mins). Add the olive oil, onion, carrot and celery and cook for 4 minutes, stirring a few times.
- Add the rest of the ingredients and stir. Cancel the Sauté function by pressing Keep Warm/Cancel button.
- Place and lock the lid, make sure the steam releasing handle is pointing to Sealing. Press Manual (High Pressure) and adjust to 10 minutes. After 3 beeps the pressure cooker will start going.
- Once the timer goes off, allow the pressure to release for 4-5 minutes and then use the quick release method before opening the lid.
- Serve with chopped chives or scallions and extra lemon on the side. A dollop of full-fat natural yoghurt or coconut yoghurt (or other vegan option) is gorgeous when stirred in.
- Serving Size: 2 cups
- Calories: 389
- Sugar: 13.8 g
- Sodium: 1297.4 mg
- Fat: 6.6 g
- Saturated Fat: 0.9 g
- Carbohydrates: 64.8 g
- Fiber: 22.5 g
- Protein: 21.5 g
- Cholesterol: 0 mg