Instant Pot Yellow Split Peas (Fast, Tender, No Soaking!)

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Spoon and bowl of dry yellow split peas

With an Instant Pot and less than 40 minutes, you can make perfectly cooked yellow split peas every time! Let us show you how.

Pouring water over dry yellow split peas

Instant Pot Split Peas

If you want to cook split peas in a fraction of the time without standing over a hot stove, you’re in the right place!

  • Ratio = 1 part split peas : 3 parts water (or broth)
  • Cook Time = 15 minutes
  • Release = 15 minute natural release, then release any remaining pressure

Cooking yellow split peas this way results in a soupy consistency. It’s a perfect canvas for adding your favorite seasonings, such as onion, garlic, ginger, turmeric, salt, and pepper.

Instant Pot with cooked yellow split peas and seasonings
Puréeing yellow split peas to make soup

Did you find this helpful? If so, be sure to check out our Instant Pot Cooking Times Guide for perfectly cooked grains and beans every time!

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!

Bowl of yellow split pea soup

Instant Pot Yellow Split Peas (Fast, Tender, No Soaking!)

A quick & simple method for making PERFECT cooked yellow split peas! Plus, a versatile template for creating split pea soup or stew.
Author Minimalist Baker
Pouring water into an Instant Pot of yellow split peas
3.86 from 7 votes
Prep Time 23 minutes
Cook Time 15 minutes
Total Time 38 minutes
Servings 4 (~2/3-cup servings)
Course Helpful How-to, Side Dish
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 5 Days


ADD-INS optional

  • Chopped onion
  • Minced garlic
  • Minced fresh ginger
  • Ground turmeric
  • Sea salt & black pepper


  • OPTIONAL: if using flavor add-ins, sauté onion, ginger, and garlic in a little oil or water until tender and lightly browned.
  • Add split peas and water (or vegetable broth) to the Instant Pot and stir to prevent sticking. Optionally, add turmeric, sea salt, and/or black pepper. Pressure cook on high for 15 minutes (it will take about 8 minutes for the Instant Pot to pressurize before cooking begins).
  • Once the timer goes off, allow to naturally release for 15 minutes, then release any remaining pressure. Carefully remove lid once steam has fully escaped.
  • Best when fresh. Store cooled leftovers in the refrigerator up to 5 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.


*Nutrition information is a rough estimate.
*Total time includes active cook time, release time, and the time it takes for the Instant Pot to heat up (~8 minutes).

Nutrition (1 of 4 servings)

Serving: 1 two-third-cup serving Calories: 154 Carbohydrates: 27.6 g Protein: 10.9 g Fat: 0.5 g Saturated Fat: 0.1 g Polyunsaturated Fat: 0.22 g Monounsaturated Fat: 0.11 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 3 mg Potassium: 130 mg Fiber: 13.9 g Sugar: 0.9 g Vitamin A: 9.16 IU Vitamin C: 0.52 mg Calcium: 18.32 mg Iron: 1.69 mg

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  1. Jerms says

    Wondering if sauting the YSP in with the onions and spices for a few minutes would help transfer flavour via the oil. Then add water or stock.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      That would be lovely! Just be sure the water deglazes the pan because if there’s any stuck spices on the bottom, it might trigger a burn warning when you pressure cook it. Hope that helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Analisa, the steam function is just a preset for 10 minutes on high pressure, with the option to change it between 3 and 15 minutes. Manual should allow you to change the time higher/lower than that, but otherwise you’re correct that they’re the same! We typically just use manual.

  2. Maddie says

    Do you have any advice for whole yellow peas (not split)? I figured they’re twice as big so I doubled the time (to 30 min) but unfortunately they were only sort of cooked, womp womp. Thank you in advance!

  3. Fran says

    I love this soup, but I like it chunky so I don’t blend it . I add a chink of ginger, roughly chopped, a whole onion finely chopped, 3-4 cloves garlic chopped, 1tsp salt, a good amount of black pepper. Sautee before adding split peas and water, 1tsp tumeric

    Once cooked and natural released I add a handful of fresh (pre washed and chopped and frozen) coriander and a squeeze of lemon

    Feels very nutritious and comforting
    Make it at least once a week

  4. Alicia says

    I don’t know what went wrong but mine were liquidized and the machine sputtered like a volcano bubbling up for 5 minutes when I released pressure. I cooked for 15 minutes and then did natural release for 15 minutes. It made a huge mess and took forever to finish spitting. The split peas were like juice, nothing left to them. I always heard that it wasn’t recommended to cook split peas in the instant pot and maybe this is why. I have no idea what I did differently.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alicia, sorry to hear that was your experience! Split peas in the Instant Pot do get more of a soupy consistency. If you’re looking for more firm split peas, it’s best to cook on the stovetop. As for the sputtering, did you adjust the batch size at all? Making a larger amount would cause it to take longer to natural release. To solve that issue in the future, you can natural release for more time. If you wait for the pressure release valve to drop, you can be sure it won’t sputter.

  5. Irene says

    This dish was amazing! So flavorful adding the all of the add-ins (onion, garlic and ginger plus the suggested seasonings). I was a little under the weather and thought that this would be perfect…and it was! A very comforting dish, and it was so easy cooking it in the Instant Pot. Thank you! Definitely a keeper!!

  6. Catherine says

    I made this in my instapot and they came out perfect! I used knorr broth cubes and 3 cups of water along with spices. I mix with white rice for an easy on the stomach meal. Thanks for the instapot instructions!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Catherine. We are so glad you enjoyed it! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  7. Alyssa says

    I’m accustomed to soaking my lentils. If I were to soak them overnight-how long should I cook them in the instant pot for?

  8. Deanna Taus says

    Hi i have been graced with more yellow split peas than I know what to do with. I’m now familiar with the Swedish soup and now this recipe – what else can I do with them? That soup I mention is ok – but a bit bland no matter what I add to it. Have not tried this yet. Are they like lentils? Can i use them in place of red, green or brown lentils in recipes? Thx in advance.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Deanna, you can add them to soups and make dal. We don’t find they retain as much texture as lentils when fully cooked. We have a yellow split pea soup recipe coming soon!

    • Yoyo_Lon says

      Hello Deanna,

      You can make the Greek dish Fava Sandorinia/Sandorinis (split peas puree/mash), where yellow split peas are simmered until you get a soft puree like consistency.

      Sauté some chopped onions in extra virgin olive oil, add the yellow split peas, pinch of salt and water. Cook split peas until they’re very soft, then puree or mash the peas. Stir in juice of 1 lemon, some chopped parsley, and season to taste with salt and black pepper. Serve topped with raw or fried chopped onions and a drizzle of extra virgin olive oil. Eat with bread or as a dip for vegetable crudités.

      Not sure if it’s ok to post link to another site’s recipe here, but you can do a web search for recipes to know the ingredients quantities to use.

        • Yoyo_Lon says

          You’re welcome. :)

          You can also make Indian Parippu Vada (felalfel type fritters) with yellow split peas. Parippu Vadas are deep fried spicy fritters (similar to felafels) made by blending pre-soaked yellow split peas, split chickpeas, or lentils and mixing with spices, coriander/chillies before shaping and frying. You can also oven-bake them instead of deep-frying. Lots of recipes online for different types of lentils/peas.

          Another way to use yellow split peas is to make tortillas/flatbread by making a batter by blending pre-soaked peas with water and salt the batter to taste, the dry-fry the batter in non-stick skillet/frying-pan like you would when making dosas or pancakes. There’s a recipe by Camilla’s on her Powerhungry blogsite which shows the quanties to use.

          Hope you find other ways to use up your batch of yellow split peas.

  9. Steve says

    A great English dish severed with boiled gammon. Made today used bacon stock I know this site is vegetarian and vegan but it was great.
    Thank you and I will be trying some of your other delicious recipes as we mix our diet.

      • Patricia says

        I can’t figure out all these positive comments, as the peas were not close to done for me. They stuck to the bottom after repeated attempts to finish them. Used a regular sized IP I have used often.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Patricia, sorry that was your experience! Is it possible you’re using old beans? That can cause them to have trouble softening! Other ideas would be if the sealing ring is leaking, your Instant Pot is set to low pressure, or you have hard water in your area.

          • Patricia says

            You’re right; they WERE old beans. Made it again with newer-looking beans, and it worked fine. Fast and fine result if your beans aren’t older than you are.