Instant Pot Split Pea & Lentil Soup
A quick and easy hearty soup that can be made in the Instant Pot or the Slow Cooker!
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 large carrots, chopped
- 1 pound baby yellow potatoes, halved
- 1 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 teaspoons cumin
- 3 cloves garlic, minced
- 3/4 cup red lentils
- 3/4 cup split peas
- 6 cups chicken stock (or veggie stock)
- 4 large handfuls fresh baby spinach
- 1/4 cup chopped parsley
- 2 tablespoons fresh lime juice (1 lime)
Turn on the sauté function on the Instant Pot. Add the olive oil, onion, carrots, potatoes, salt, garlic powder, paprika and cumin and cook for 3-5 minutes until veggies begin to soften.
Add the garlic and cook for another minute. Turn off the sauté function and add the red lentils, split peas and stock and stir to combine.
Close the lid and turn the valve to sealing. Cook on manual/high pressure for 15 minutes. Either let natural release, or quick release.
Remove the lid and stir in the spinach, parsley and lime juice. Serve warm! Soup will thicken as it cools.
Slow Cooker Instructions
Add the olive oil, onion, carrots, potatoes, salt, garlic powder, paprika, cumin, garlic, lentils, split peas and stock to the slow cooker. Cook on low for 7-8 hours or on high for 4-5 hours.
When done cooking, remove the lid and stir in the spinach, parsley and lime juice. Serve warm!