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Instant Pot Split Pea & Lentil Soup

A quick and easy hearty soup that can be made in the Instant Pot or the Slow Cooker!
Servings 6

Ingredients

  • 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)

Instructions

  • 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!