Moroccan Instant Pot Split Pea Soup
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.
Servings: 6 serves
Calories: 177kcal
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
- ¼ cup chopped soft dried apricots
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon 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
Calories: 177kcal | Carbohydrates: 36g | Protein: 9g | Fat: 1g | Saturated Fat: 1g | Sodium: 746mg | Potassium: 637mg | Fiber: 10g | Sugar: 13g | Vitamin A: 4228IU | Vitamin C: 9mg | Calcium: 61mg | Iron: 3mg