Instant Pot Split Pea & Lentil Soup Recipe
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.
- 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
- 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.
- Add Garlic: Stir in the minced garlic and cook for an additional minute to release its flavor. Then turn off the sauté function.
- 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.
- 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.
- 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.
- 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.
