Ingredients

  • 1 1/2 tbsp olive oil
  • 1 medium white onion, diced
  • 1 medium carrots, diced into small cubes
  • 1 stalk celery, diced into cubes
  • 5 cloves garlic, diced finely
  • 1 bay leaf
  • 1 tsp paprika
  • 1 1/2 tsp cumin powder
  • 1/2 tsp salt
  • 1/4 tsp cinnamon
  • 1/4 tsp cayenne pepper
  • 2 C yellow split peas, rinsed well
  • 1/2 C tomatoes, chopped
  • 2 tbsp lemon juice
  • 7 C vegetable broth
  • chives or scallions, for serving
  • extra lemon, for serving
  • yogurt, for serving

Instructions

  1. Press the Sauté key on the Instant Pot (it should say Normal, 30 mins). Add the olive oil, onion, carrot and celery and cook for 4 minutes, stirring a few times. Add the rest of the ingredients and stir. Cancel the Sauté function by pressing Keep Warm/Cancel button.
  2. Place and lock the lid, make sure the steam releasing handle is pointing to Sealing. Press Manual (High Pressure) and adjust to 10 minutes. After 3 beeps the pressure cooker will start going.
  3. Once the timer goes off, allow the pressure to release for 4-5 minutes and then use the quick release method before opening the lid.
  4. Serve with chopped chives or scallions and extra lemon on the side. A dollop of full-fat natural yoghurt or coconut yoghurt (or other vegan option) is gorgeous when stirred in.