The perfect mix of sweet and savory, this Instant Pot Split Pea Soup is a great option for a busy weeknight. Coming together super quickly and using only one pot (the instant pot), this can be eaten as is or jazzed up with a nice pop of color and flavor from some pomegranate arils. Great for when you want a big bowl of comfort that is just a little bit different.
Instant Pot Split Pea Soup
If you just want the recipe, then feel free to click on the 'Jump To Recipe' button above. If you want some tips, tricks and serving suggestions for the recipe, you will find them in the post below. I try to include only useful information.
This is a great little soup for when you want something easy that is just a little bit different.
You will need:
- yellow split peas
- carrots
- celery
- vegetable stock
- apple juice
- soft dried apricot
- paprika
- ground cumin
- ground cinnamon
- garlic cloves
- Salt to taste
- diced tomatoes
How To Make Split Pea Soup In The Instant Pot
Simply add all of the ingredients to the instant pot, except for the tomatoes and stir to combine.
Then, add in the tomatoes but don't stir, seal, and cook at high pressure for 13 minutes.
When the soup is done let it naturally release pressure and you are good to go.
Tips And Substitutions
This soup can be made in a number of different ways to suit your and your family's preferences and what you have on hand.
- Use chicken broth if you prefer
- Add a bit more broth if you want this soupier rather than thick
- If you prefer a thicker, more creamy soup then remove two cups of cooked soup and blend before adding back into the soup and stirring
- The soup will get thicker as it stands, if you want to thin it out simply add more broth or a little bit of water
- You can add in harissa if you have it on hand, it adds a great flavor
- Serve with yogurt (use a plant-based version if you want to keep it vegan), and toppings like pomegranate seeds and herbs
Have fun and make this instant pot split pea soup your own, it is very forgiving.
How To Serve Vegetarian Split Pea Soup
The beauty of this soup is that there is no much flavor that it can be enjoyed as is straight from the instant pot, or you can dress it up with some pomegranate arils and yogurt (use a plant-based version if you want to keep it vegan) for something a little bit different.
How To Store Instant Pot Split Pea Soup
To store simply keep the soup in an airtight container in the fridge (without toppings) for about 5 days.
If you want to freeze it for later, it will last in the freezer for about 3 months.
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Need Some More Instant Pot Soup Recipes?
Making soup in the instant pot is such a time-saver, especially when you are trying to serve up a quick dinner on a busy night, or when you have a lot of hungry mouths to feed.
Try these soups out next:
- 13 Homemade Healthy Soup Recipes Made In The Instant Pot
- Instant Pot Broccoli Cheese Soup In Under 20 Minutes
- Instant Pot Ginger and Carrot and Lentil Soup
- Instant Pot Potato Soup With Cheddar and Leek
- Instant Pot White Chili Chicken
- Instant Pot Lasagna Soup
Happy Eating
xx
Moroccan Instant Pot Split Pea Soup
Equipment
- Pressure Cooker
Ingredients
- 1 cup yellow split peas picked through and rinsed
- 2 carrots chopped into bite-sized pieces
- 4 stalks of celery diced
- 4 cups vegetable stock
- 1 cup apple juice
- 1/4 cup chopped soft dried apricots
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 2 garlic cloves minced
- 14 oz can diced tomatoes
- salt to taste
- yogurt and pomegranate arils to serve (optional)
Instructions
- Add all of the ingredients excluding the tomatoes into the Instant Pot and mix.
- Add the diced tomatoes on top without mixing.
- Close the Instant Pot, seal the vent, select the soup setting, high pressure and move the time button till you hit 13 minutes.
- Once cooked allow the soup to pressure release naturally for 8 minutes.
- Then quick-release the rest of the pressure, open, adjust seasoning and serve.
Notes
- Use chicken broth if you prefer.
- Add a bit more broth if you want this soupier rather than thick.
- The soup will get thicker as it stands.
- You can add in harissa if you have it on hand.
- Serve with yogurt (use a plant-based version if you want to keep it vegan), and toppings like pomegranate seeds and herbs
- To make the soup more creamy you can always remove two cups and blend before adding back into the soup and stirring.
- Store in the fridge for up to 5 days and in the freezer for up to 3 months.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
If you tried this recipe please comment and rate it. I love hearing your feedback and answering your questions! And if you make this please tag me on Instagram with @wholefoodbellies so I can share it <3
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