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.
Course Soup
Cuisine Turkish
Keyword Gluten-Free, Instant Pot Soup, Split pea soup, Split Peas, Turkish Recipes, Vegan, Vegetarian, Yellow Split Peas
1.5Litresvegetable stock6 x 250 ml cups + 3 vegetable stock cubes (please note, the recipe used to be 1.75 litres but we've retested with 1 cup less and amended the amounts here)
To serve:
2tablespoonChopped chives or scallions
Extra lemon
Yoghurt optional
Instructions
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.
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.
Notes
Consistency: We 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 we love it just as is so you can see some of those beautiful veggies and tomatoes. Plus, you get a bit more fibre that way.Stovetop: Once everything is added, cover the pot and let the soup bubble gently for 1-1.5 hours, until most of the split peas have fallen apart and are tender. Add lemon at the end.