Instant Pot Split Pea & Lentil Soup Recipe

The Instant Pot Split Pea & Lentil Soup Recipe is a hearty, vibrant, and comforting dish that will quickly become your go-to for cozy meals. This soup masterfully combines tender split peas and red lentils with fresh veggies and warming spices, all cooked to perfection in your Instant Pot. The richness of the broth paired with fresh baby spinach and a splash of lime juice creates a dish bursting with layers of flavor and wholesome goodness. It’s a nourishing bowl of deliciousness that comes together effortlessly and invites you to savor every spoonful.

Ingredients You’ll Need

This Instant Pot Split Pea & Lentil Soup Recipe relies on simple, pantry-friendly ingredients that each play an important role in crafting a deeply satisfying and colorful soup. From the tender yellow potatoes adding body, to the bright fresh herbs adding that final burst of freshness, every item is essential for perfect harmony in your bowl.

• Olive oil: A good base fat that helps soften the veggies and deepens the flavor with a gentle, fruity richness.
• Yellow onion: Adds sweetness and a savory foundation that flavors the entire soup.
• Carrots: Bring natural sweetness and a lovely orange hue that brightens the bowl.
• Baby yellow potatoes: Provide a creamy texture that makes the soup feel hearty and filling.
• Salt: Enhances and balances all the flavors perfectly.
• Garlic powder: Adds a subtle garlicky warmth without overwhelming the other spices.
• Paprika: Introduces a smoky, earthy undertone that adds depth.
• Cumin: Offers a warm, slightly nutty aroma that complements the legumes beautifully.
• Garlic cloves: Fresh garlic gives a vibrant, pungent kick that wakes up your taste buds.
• Red lentils: Cook quickly and melt into the soup, adding creaminess and protein.
• Split peas: Provide body and a slightly earthy flavor that balances the lentils.
• Chicken or vegetable stock: The flavorful liquid base that infuses everything with savory goodness.
• Fresh baby spinach: Adds a pop of color and a gentle, leafy freshness just before serving.
• Chopped parsley: Brightens the dish with a fresh herbal note that livens up each bite.
• Fresh lime juice: A splash of acidity that perfectly cuts through the richness and ties all the flavors together.

How to Make Instant Pot Split Pea & Lentil Soup Recipe

Step 1: Sauté the Vegetables and Spices

Turn on your Instant Pot’s sauté function to get things started. Add the olive oil along with the chopped onion, carrots, halved baby yellow potatoes, salt, garlic powder, paprika, and cumin. Let these cook for 3 to 5 minutes until the vegetables soften and their natural aromas start to bloom. This step is key because it builds a solid flavor base for the soup.

Step 2: Add the Garlic and Legumes

Next, toss in the minced garlic and cook for one more minute to release its fragrant punch. Then turn off sauté mode. It’s time to add the red lentils, split peas, and your choice of chicken or vegetable stock. Stir everything together so the ingredients are well combined and ready for pressure cooking.

Step 3: Pressure Cook the Soup

Seal the Instant Pot lid firmly and close the valve to the sealing position. Set it to cook on manual or high pressure for exactly 15 minutes. When the cooking cycle finishes, you can either let the pressure release naturally to deepen the flavors, or do a quick release if you’re eager to dive in sooner.

Step 4: Finish with Fresh Greens and Citrus

Carefully open the lid and stir the fresh baby spinach, chopped parsley, and lime juice right into the hot soup. These final ingredients add bright, fresh notes that balance the earthiness of the legumes and create a lively, comforting bowl. Remember, the soup thickens slightly as it cools, so don’t worry if it looks a bit thick right after cooking.

How to Serve Instant Pot Split Pea & Lentil Soup Recipe

Garnishes

Adding a sprinkle of fresh herbs like extra parsley or a drizzle of good olive oil can elevate your soup experience. For a little added texture and zing, consider crunchy croutons or a dollop of Greek yogurt or sour cream. Each garnish brings something special that enhances the warm, welcoming flavors of this soup.

Side Dishes

This soup pairs wonderfully with a few slices of crusty bread or warm pita to soak up every bite. A simple side salad with lemon vinaigrette adds crisp freshness to complement the richness of the lentils and peas. If you want a more substantial meal, serving it alongside a grain like quinoa or rice can round things out nicely.

Creative Ways to Present

For a fun presentation, serve the soup in mini bread bowls or rustic mugs to make it feel extra cozy and inviting. Swirl some coconut cream or a little pesto on top for a colorful finish. You could even layer the spinach and herbs on the bottom and ladle the soup over them to keep those bright greens looking fresh and vivid right before serving.

Make Ahead and Storage

Storing Leftovers

This Instant Pot Split Pea & Lentil Soup Recipe stores beautifully in the fridge for up to 4 days. Simply cool the soup to room temperature before transferring to an airtight container. The flavors actually deepen overnight, making your leftover soup just as delicious or even better the next day.

Freezing

You can freeze this soup for up to 3 months. Portion it into freezer-safe containers, leaving some room for expansion. When you’re ready, thaw overnight in the fridge and reheat gently on the stove or in the microwave. The texture and flavor hold up well, making it a perfect make-ahead meal.

Reheating

Reheat your soup slowly over medium heat, stirring occasionally to prevent sticking and ensure even warming. If the soup thickens too much during storage, add a splash of broth or water to restore your desired consistency. Garnish freshly after reheating to bring that pop of brightness back to your bowl.

FAQs

Can I make this soup vegetarian or vegan?

Absolutely! Just swap the chicken stock with vegetable stock, and this Instant Pot Split Pea & Lentil Soup Recipe will still be rich, flavorful, and just as satisfying.

Do I need to soak the split peas or lentils before cooking?

No soaking is required here since the Instant Pot’s pressure cooking tenderizes them quickly. This makes the recipe quick and hassle-free without sacrificing any texture.

Can I substitute other legumes in this soup?

Feel free to experiment with other lentils or dried beans, but keep in mind different legumes have varying cooking times, so you might need to adjust the pressure cooking accordingly.

What if I don’t have an Instant Pot?

This recipe can also be made in a slow cooker or on the stovetop following the steps provided in the recipe card. Just expect longer cooking times and occasional stirring.

How thick does the soup get after cooling?

As the soup cools, the natural starches from the potatoes and legumes will thicken it, giving it a creamy, hearty consistency. If it gets too thick, simply thin it with a splash of broth when reheating or serving.

Final Thoughts

Everyone needs a soul-warming, nutrient-packed soup like this Instant Pot Split Pea & Lentil Soup Recipe in their culinary repertoire. It’s easy to prepare, customizable, and absolutely delicious from the very first bite to the last. I promise once you try it, this soup will become a beloved staple in your kitchen, perfect for any day when comfort food is calling your name.

Instant Pot Split Pea & Lentil Soup Recipe

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 14 reviews

A hearty and nutritious Instant Pot Split Pea & Lentil Soup that’s easy to prepare and packed with wholesome ingredients. This comforting soup combines red lentils, split peas, fresh vegetables, and warming spices, making it perfect for a quick, healthy meal. Ready in just 30 minutes using the Instant Pot, it’s a flavorful option that’s great for weeknights and can also be prepared in a slow cooker for convenience.

• Author: Paula
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings
• Category: Soup
• Method: Instant Pot
• Cuisine: American
• Diet: Low Fat

Ingredients

Vegetables & Herbs

• 1 yellow onion, chopped
• 3 large carrots, chopped
• 1 pound baby yellow potatoes, halved
• 3 cloves garlic, minced
• 4 large handfuls fresh baby spinach
• 1/4 cup chopped parsley

Spices & Seasonings

• 1 1/2 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 2 teaspoons cumin

Dry Ingredients

• 3/4 cup red lentils
• 3/4 cup split peas

Liquids & Oils

• 2 tablespoons olive oil
• 6 cups chicken stock (or vegetable stock for vegetarian option)
• 2 tablespoons fresh lime juice (from 1 lime)

Instructions

1. Sauté Vegetables and Spices: Turn on the sauté function on the Instant Pot. Add the olive oil, chopped onion, carrots, halved baby yellow potatoes, salt, garlic powder, paprika, and cumin. Cook for 3 to 5 minutes, stirring occasionally, until the vegetables begin to soften and the spices become fragrant.
2. Add Garlic: Stir in the minced garlic and cook for an additional minute to release its flavor. Then turn off the sauté function.
3. Add Lentils, Split Peas, and Stock: Add the red lentils, split peas, and chicken or vegetable stock to the pot. Stir everything well to combine evenly.
4. Pressure Cook: Close the Instant Pot lid securely and turn the valve to sealing. Set to cook on manual/high pressure for 15 minutes. Once the cooking cycle finishes, you can either let the pressure release naturally or do a quick release according to your preference.
5. Finish the Soup: After releasing the pressure, carefully remove the lid. Stir in the fresh baby spinach, chopped parsley, and lime juice. The spinach will wilt quickly from the residual heat. Serve the soup warm. Note that the soup will thicken as it cools.
6. Alternative Slow Cooker Method: For a slow cooker option, add the olive oil, onion, carrots, potatoes, salt, garlic powder, paprika, cumin, garlic, lentils, split peas, and stock into the slow cooker. Cook on low for 7 to 8 hours or on high for 4 to 5 hours. Once done, stir in the spinach, parsley, and lime juice before serving warm.

Notes

• You can substitute chicken stock with vegetable stock to make the recipe vegetarian.
• The soup thickens as it cools, so feel free to add extra stock or water to adjust consistency when reheating.
• For a spicier twist, add a pinch of cayenne pepper or chili flakes while sautéing the spices.
• Leftovers store well in the refrigerator for up to 4 days or freeze for up to 3 months.
• Make sure to rinse the split peas and lentils before cooking to remove any impurities.