We recently cracked the code for perfect yellow split peas in the Instant Pot and realized they’d be the perfect candidate for soup!
Our favorite way to enjoy yellow split peas? At Ethiopian restaurants!
This soup is inspired by the flavors of Ethiopian Atir Kik Alicha (Yellow Split Pea Stew), but with a creamy twist. Just an Instant Pot and 9 ingredients required. Let us show you how it’s done!
Origins of Split Pea Soup
It’s believed that split pea soup was enjoyed by the Greeks and Romans as far back as 400-500 BC. And it’s been made in varying forms in many countries and continents around the world, including Canada, several European countries, African countries, the Caribbean, and beyond!
The following is our creamy, plant-based version using yellow split peas and spices commonly used in Ethiopian split pea stew.
Instant Pot Split Pea Soup
The Instant Pot is our preferred method for cooking split peas because they cook in less than half the time they take on the stovetop. Plus, they get perfectly tender with no soaking required!
To evoke the flavors of Ethiopian split pea stew, we include onion, garlic, ginger, and turmeric, plus a healthy pinch of black pepper to enhance the health benefits and bioavailability of the turmeric.
Once the water and vegetable broth go in, the Instant Pot does its speedy cooking magic (just 15 minutes!).
Once the pressure has released, coconut milk is added for creaminess. To make it even more smooth and creamy, you can optionally purée with an immersion blender.
We hope you LOVE this split pea soup! It’s:
Creamy
Gingery
Savory
Flavorful
Comforting
& Delicious!
It’s perfect as a main dish or side, and especially magical topped with cubed roasted sweet potatoes. It also pairs well with naan, gluten-free naan, roasted carrots, and/or coconut curried greens.
More Comforting Instant Pot Recipes
- Creamy Potato Green Split Pea Soup
- Warming Red Lentil Sweet Potato Soup
- Easy Instant Pot Chili (Vegan, Oil-Free)
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Creamy Yellow Split Pea Soup (Instant Pot Friendly!)
Ingredients
SOUP
- 1 Tbsp avocado or olive oil (or sub 1/4 cup water)
- 1 cup chopped white or yellow onion (1 small onion yields ~1 cup)
- 2 medium cloves garlic, minced (2 cloves yield ~2 tsp minced)
- 1 ½ tsp finely minced fresh ginger
- 1 cup yellow split peas
- 1 cup water
- 2 ½ cups vegetable broth
- 3/4 tsp ground turmeric
- 1 healthy pinch ground black pepper
- 1/3 cup full-fat coconut milk (canned)
- Sea salt, to taste (optional // only if needed)
GARNISH optional
- Coconut milk
- Freshly chopped cilantro
FOR SERVING optional
- Naan
- Roasted sweet potatoes (we used this method but omitted the spices)
Instructions
INSTANT POT
- 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.
- Turn off the sauté function by pressing “Cancel.” Then add yellow split peas, water, vegetable broth, turmeric, and black pepper and stir.
- 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.”
- 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.
- 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
- 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.
- 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.
- 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.
- 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.
Video
Notes
*Nutrition information is a rough estimate calculated without optional ingredients.
*Inspired by the flavors of Ethiopian Atir Kik Alicha from Eleni’s Kitchen.
Yay! We’re so glad you enjoyed it, Sejal! Thanks so much for sharing!
Sejal says
OMG this is SOOOO good! Made it exactly as the recipe suggested in Instant Pot, only added flaky finishing salt when I ladled into a bowl, and loved this simple recipe of ethiopian heaven. For all of the desis out there with a stockpile of dals, I researched that yellow split peas are chana dal. I used Toovar Dal, which are yellow split pigeon peas and it was delicious.
Molly says
Texture good, flavor bland. We made in instant pot… maybe that mellowed the spices too much?
Hi Molly, sorry to hear that! We made it in the Instant Pot too. Did you use freshly chopped ginger, garlic, and onion? That’s primarily where the flavor comes from. Another ideas is perhaps the brand of broth wasn’t very flavorful?
Tash says
10/10 delicious and 10/10 would recommend and have recommended! Thanks for great recipe. Tasty and budget friendly!
Yay! Thanks for the lovely review, Tash! xo
Kate says
This is verrrry tasty. I was surprised, considering how simple the recipe is! Loving the Instant Pot recipes. Perfect for a busy mom. Please keep them coming!
Whoop! We’re so glad you’re enjoying them, Kate! Thanks so much for sharing! xo
Krista says
I made this recently and was surprised by how rich the flavor was. I can not use coconut milk but used oat instead. Added a little more potatoes to create the creaminess. I added homemade croutons. It was very satisfying and never tired of eating the leftovers.
Thanks so much for the lovely review, Krista. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Carol Knapp says
This was delicious! We topped with sautéed tempeh strips (“fakin’ bacon”), cilantro (good suggestion!), and served with sriracha, and naan on the side.
Yum! Thanks so much for sharing, Carol! xo
Nicole says
This was so delicious! It’s definitely different than anything we’ve eaten lately and was perfect for a snowy evening. I couldn’t find yellow split peas, so I replaced them with Tur Dal and this turned out very well on the stove top. These did not need to cook as long as yellow split peas. We topped with sweet potatoes as suggested. I was too lazy to make naan and we can never find vegan naan at the store, so we served with crusty bread and garlic confit. I doubled the recipe and glad I did, though I think I added too much water for tur dal. Next time I will make it thicker so we can grab it with bread like traditional Ethiopian food. Five stars for a gingery, fantastic recipe. Thank you for another great one, Dana! We will definitely add this to our rotation.
Thanks so much for sharing, Nicole! Your modifications sound lovely! xo
Kayla says
I just made this tonight and it was absolutely delicious! I ended up doubling the recipe and serving it as a main meal for the family.
The only minor change I made to the soup was only adding 1 cup of water (instead of doubling it to 2 like the rest of the ingredients), and I followed the option to puree it to make it more creamy. With the sweet potato croutons, I seasoned them with ~1 tsp chili powder, 1/2 tsp cumin, some salt, and sprayed them with olive oil before baking (which is just my general go-to for sweet potato cubes). But honestly, even before adding the ‘croutons’, the soup was already delicious on its own. With the coriander and the swirl of coconut milk just before serving, it was perfect.
Highly recommend this and will absolutely be making it again – everyone loved it!
We’re so glad you and your family enjoyed it, Kayla! And your modifications sound lovely. Thanks so much for sharing! xo
Naj says
Thank you, it looks yummy. Would you please tell me what can I sub for coconut milk?
Hi Naj, perhaps cashew milk? But we haven’t tried that way. Let us know how it goes!
Mrs E says
Hi, Curious as to what brand immersion blender is pictured in this post? Thanks
Cuisinart, we believe!
Holly T says
Made this last night! Absolutely delicious, easy and satisfying. I love rotating through pantry staples, and this recipe came at the perfect time. Hearty, gingery, absolutely warm & comforting. I love quick meals where I can to use my instantpot. This is yet another keeper, thanks to the MB!
Yay! Thanks so much for sharing, Holly! xo
Jude says
This was absolutely wonderful. I did end up using a big onion which was probably twice as much onion. I used a full tablespoon of minced ginger. I found that a small can (~ 4 oz) of coconut milk works just perfect. I think next time I will double it though because it didn’t really make that much.
We’re so glad you enjoyed it, Jude! Thanks so much for the lovely review and for sharing your modifications! xo
Mrs E says
Hi! Is the Muehller immersion blender the one pictured in your post, maybe a different model as pictured? I have not heard of this brand, is this the one you use on a regualr basis? I am looking for a new immersion blender.
Hi! We do like that one. Our other preferred at the moment is a KitchenAid, but really any with a removable, stainless steel blade are good in our experience. Hope that helps!
Linda Mikhail says
I don’t have an immersion blender, may I use the food processor instead? Is the taste similar to your delicious red lentil curry soup, I love that!
A food processor should work well! It is a fairly similar flavor profile, but less spicy.
Linda Mikhail says
Thank you for your quick response!
Mrs E says
Hi! This is great information is the kitchenaid hand blender the one pictured in your soup photo?
It’s not, but very similar.
Zakiya says
Could I make this with red lentils by lowering the cooking time in the instant pot?
We haven’t tried it that way, but that sounds promising. Let us know how it goes!
Zakiya says
It turned out delicious!! 😋😋 I also just cooked on medium low in a deep sauté pan. Thank you for sharing this recipe.
Yay! Thanks for sharing, Zakiya!
Diana says
I have a package of Chana Dal. Is this the same as yellow split peas??? Thanks
We haven’t tried this recipe with chana dal, but it might work. It likely won’t be as smooth and creamy though. Let us know if you try it!
Marge says
Would this have a different flavor with green split peas? I have never used yellow. Thanks-
Yes, they do have a different flavor. Yellow split peas are best here, but let us know if you give it a try with green.
Phoebe says
This looks delicious! What size instant pot do you use? I have the 3-quart, it would be helpful to know what size the recipe fits in so I can know ahead of time if I need to halve the recipe or not! Thanks!
Hi Phoebe, we used a 6-quart Instant Pot, but 3-quart should be large enough for this one!
Phoebe says
Awesome, thank you so much! Looking forward to trying it!