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.
Ingredients
- 1.5 tablespoons olive oil
- 1 medium white onion, diced
- 1 medium carrot, diced into small cubes
- 1 celery stick, diced into cubes
- 5 cloves garlic, finely diced
- 1 bay leaf
- 1 teaspoon paprika powder
- 1 ½ teaspoons cumin powder
- ½ teaspoon salt
- ¼ teaspoon cinnamon powder
- ¼ teaspoon chili powder or cayenne pepper
- 2 cups yellow split peas, rinsed well
- ½ cup chopped tinned tomatoes
- Juice of ½ lemon
- 1.5 litres vegetable stock (6 x 250 ml cups + 3 vegetable stock cubes)
- To serve:
- 2 tablespoons chopped chives or scallions
- Extra lemon
- Yoghurt (optional)
Instructions
1. Press the Sauté key on the Instant Pot (Normal, 30 mins). Add olive oil, onion, carrot, and celery. Cook for 4 minutes, stirring occasionally.
2. Add garlic, bay leaf, paprika, cumin, salt, cinnamon, chili powder, split peas, tomatoes, lemon juice, and vegetable stock. Stir well and cancel Sauté function.
3. Lock the lid and ensure the valve is set to Sealing. Press Manual (High Pressure) and set to 10 minutes.
4. After cooking, allow pressure to release naturally for 4–5 minutes, then perform a quick release.
5. Open the lid, stir, and adjust consistency if needed by adding more stock.
6. Serve hot with chopped chives or scallions, lemon wedges, and optional yoghurt.
Notes
For a thinner consistency, add more vegetable stock.
This soup is naturally vegan and gluten-free.
Avoid blending for extra fiber and visible vegetables.
Great as leftovers—flavors deepen over time.
Can be made on the stovetop: simmer for 1–1.5 hours until peas are tender.