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