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Healthy Instant Pot Split Pea Soup

Turkish Instant Pot Split Pea Soup

  • Author: Instant Pot Eats
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 4 1x
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: Turkish

Description

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.


Scale

Ingredients

  • 1.5 tablespoons olive oil
  • 1 medium white onion, diced
  • 1 medium carrot, diced into small cubes
  • 1 celery stick, diced into cubes
  • 45 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)

Instructions

  1. 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.
  2. Add the rest of the ingredients and stir. Cancel the Sauté function by pressing Keep Warm/Cancel button.
  3. 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.
  4. 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.
  5. 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.

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