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Moroccan Instant Pot Split Pea Soup

Prep Time5 mins
Cook Time13 mins
Course: Dinner
Cuisine: Anytime
Keyword: instant pot split pea soup
Servings: 6 serves
Calories: 177kcal


  • Pressure Cooker


  • 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 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)


  • 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.


  • 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.


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