Creamy Yellow Split Pea Soup (Instant Pot Friendly!) by Minimalist Baker

Creamy, Ethiopian-inspired yellow split pea soup made in the Instant Pot. A delicious, comforting plant-based side or main. Just 1 pot and 9 ingredients required!

Original recipe

View on Minimalist Baker

Time

Prep: 10mins Cook: 40mins Total: 50mins

Nutrition

Calories
150 kcal
Carbohydrate content
16.9 g
Fat content
7.2 g
Fiber content
6.5 g
Protein content
4.9 g
Saturated fat content
3.7 g
Serving size
1 cup
Sodium content
3.2 mg
Sugar content
3.2 g
Unsaturated fat content
3.01 g

Ingredients

Instructions

    INSTANT POT

    1. Turn on the sauté function on your Instant Pot (to the default “Normal” — not high or low). Once hot, add oil (or water) and onion and sauté for 2-3 minutes, stirring frequently, or until onion is translucent and fragrant. Add ginger and garlic and sauté until fragrant, being careful not to let the garlic burn. Add a little bit more water as needed to prevent sticking.
    2. Turn off the sauté function by pressing “Cancel.” Then add yellow split peas, water, vegetable broth, turmeric, and black pepper and stir.
    3. Put on the Instant Pot lid and turn to seal. Pressure cook on HIGH for 15 minutes (it will take about 5-10 minutes for the Instant Pot to pressurize before cooking begins). Once the timer goes off, let the steam release naturally (~15 minutes), or carefully press the quick release if in a hurry. Turn off the Instant Pot by pressing “Cancel.”
    4. Add coconut milk and stir to combine. Optionally, to purée soup, let it cool slightly, then carefully remove the inner pot from the Instant Pot base and tilt the pot to one side while using an immersion blender to purée. This will help prevent splatter. Taste and adjust seasonings as needed, adding salt to taste or coconut milk for creaminess.
    5. Best when fresh. Optionally, garnish with a swirl of coconut milk and freshly chopped cilantro. This soup pairs well with naan or cubed roasted sweet potatoes. Store cooled leftovers in the refrigerator up to 3-4 days or in the freezer up to 1 month. Reheat in a saucepan on the stovetop, adding a little water as needed to prevent sticking.

    STOVETOP

    1. Heat a large pot or Dutch oven over medium heat. Once hot, add oil (or water) and onion and sauté for 2-3 minutes, stirring frequently, or until onion is translucent and fragrant. Add ginger and garlic, and sauté until fragrant, being careful not to let the garlic burn. Add a little bit more water as needed to prevent sticking.
    2. Add yellow split peas, water, vegetable broth, turmeric, and black pepper and stir. Bring to a gentle boil, then reduce heat, cover, and simmer for 30-45 minutes or until split peas are tender.
    3. Add coconut milk and stir to combine. Optionally, to purée soup, let it cool slightly, then tilt the pot while using an immersion blender to purée. This will help prevent splatter. Taste test and adjust as needed, adding more salt to taste or coconut milk for creaminess.
    4. Best when fresh. Optionally, garnish with a swirl of coconut milk and freshly chopped cilantro. This soup pairs well with naan or cubed roasted sweet potatoes. Store cooled leftovers in the refrigerator up to 3-4 days or in the freezer up to 1 month. Reheat in a saucepan on the stovetop, adding a little water, as needed, to prevent sticking.