Name: Instant Pot Split Pea & Lentil Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 yellow onion, chopped; 3 large carrots, chopped; 1 pound baby yellow potatoes, halved; 4 large handfuls fresh baby spinach; 1/4 cup chopped parsley; 3 cloves garlic, minced; 2 tablespoons olive oil; 1 1/2 teaspoon salt; 1 teaspoon garlic powder; 1 teaspoon paprika; 2 teaspoons cumin; 3/4 cup red lentils; 3/4 cup split peas; 6 cups chicken stock (or veggie stock); 2 tablespoons fresh lime juice (about 1 lime)

If you’re looking for a wholesome, comforting bowl that comes together quickly and packs a nutritious punch, you absolutely have to try this Instant Pot Split Pea & Lentil Soup Recipe. It’s one of my go-to meals when I want something warm and hearty without spending hours in the kitchen. Trust me, once you make it, you’ll be hooked on the ease and flavor combo!

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Why You’ll Love This Recipe

Speedy and Convenient: Using the Instant Pot cuts down the cook time dramatically without sacrificing flavor.
Richly Flavorful: The mix of spices like cumin and paprika adds depth, making this soup anything but boring.
Nutritious and Filling: Packed with protein-rich lentils, fiber from split peas, and fresh veggies.
Super Versatile: Easy to customize based on what you have on hand or your dietary preferences.

A bowl of thick orange-yellow soup filled with small chunks of orange carrots, white beans, and green spinach leaves. The soup has a slightly creamy texture with black pepper sprinkled on top and some fresh green herbs for garnish in the center. The bowl is white and placed on a dark wooden surface with two lime halves nearby. A spoon lies on the right side of the bowl, and a white cloth with thin black stripes is draped over the bottom left corner. The background is changed to a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic of this Instant Pot Split Pea & Lentil Soup Recipe comes straight from simple pantry staples and fresh produce working together. You’ll find that choosing good quality stock and fresh herbs really lifts the whole dish.

Olive oil: Using a good quality olive oil adds a subtle richness and helps to sweat the veggies perfectly in the beginning.
Yellow onion: Choose a sweet onion for a mellow base flavor that melts down nicely.
Carrots: Fresh carrots bring a subtle sweetness and texture balance.
Baby yellow potatoes: I love baby potatoes here because they cook fast and add creaminess when mashed slightly in the soup.
Salt: Essential for seasoning early so flavors build well throughout cooking.
Garlic powder: Adds an extra layer of garlicky goodness without overpowering the fresh garlic.
Paprika: For a warm smoky note that makes every spoonful cozy.
Cumin: This earthy spice is my secret weapon – it complements the peas and lentils beautifully.
Fresh garlic: Minced fresh garlic makes the flavor bright and aromatic.
Red lentils: These cook quickly and give the soup a nice body and color.
Split peas: The heart of the soup, adding that classic creamy texture when cooked down.
Chicken or vegetable stock: I often use vegetable stock to keep it vegetarian-friendly, but chicken stock lends extra savory depth.
Baby spinach: Added at the end for a fresh burst of green and nutrients.
Chopped parsley: The fresh herb freshness is essential to brighten the soup.
Fresh lime juice: A squeeze at the end wakes up all the flavors and adds a perfect tangy contrast.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I’m all about making recipes my own, so I often switch things up based on what’s in the fridge or my mood. Don’t be afraid to experiment with this Instant Pot Split Pea & Lentil Soup Recipe to reflect your tastes!

Add a smoky touch: I once added a bit of smoked paprika and it turned this soup into a whole new flavor experience that my family couldn’t get enough of.
Make it vegan: Swap the chicken stock for vegetable stock and it’s just as comforting for plant-based diets.
Spice it up: Try adding a pinch of cayenne or red pepper flakes if you like a little kick.
Bulk it up: Throw in some diced cooked sausage or bacon for added protein and flavor if you’re not vegetarian.

How to Make Instant Pot Split Pea & Lentil Soup Recipe

Step 1: Sauté Your Base Veggies and Spices

Start by turning your Instant Pot to the sauté function. Pour in the olive oil and toss in the chopped onion, carrots, and halved baby potatoes. Sprinkle the salt, garlic powder, paprika, and cumin over the top. Cook everything for about 3-5 minutes until the veggies start to soften and the spices become fragrant. You’ll notice the kitchen start to smell amazing — that’s when you know you’re on the right track!

Step 2: Add Fresh Garlic and Lentils

Next, add the minced garlic and give it about a minute to cook, stirring frequently so it doesn’t burn. Then turn off the sauté function. Pour in the red lentils, split peas, and the stock. Give everything a good stir to combine and scrape any bits off the bottom so nothing sticks when pressure cooking.

Step 3: Cook Under Pressure

Seal the Instant Pot lid and set the valve to sealing. Cook on manual or high pressure for 15 minutes, then allow it to naturally release or quick release — your choice. The soup will be creamy and the veggies perfectly tender.

Step 4: Stir in Fresh Greens and Brighten with Lime

Once you take the lid off, stir in the fresh baby spinach, chopped parsley, and squeeze in your lime juice. The spinach will wilt quickly, adding a fresh brightness and beautiful color. Give it a final taste and adjust seasoning if needed. Serve warm and enjoy!

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Pro Tips for Making Instant Pot Split Pea & Lentil Soup Recipe

Don’t Skip the Sauté: Browning the veggies with spices unlocks layers of flavor that make a huge difference.
Use Fresh Herbs at the End: Adding parsley and spinach after cooking keeps everything bright and fresh.
Adjust for Thickness: If your soup thickens too much as it cools, just stir in a splash of stock or water before serving.
Watch Your Instant Pot Sealing: Make sure the valve is set to “sealing” to build up pressure properly and avoid a cooking mishap.

How to Serve Instant Pot Split Pea & Lentil Soup Recipe

A white bowl filled with a creamy soup showing visible chunks of orange sweet potato, white potato, and bits of corn, topped with fresh green spinach leaves and small sprigs of green herbs, with a sprinkle of black pepper or seasoning on top. A silver spoon rests inside the bowl, and the bowl is sitting on a white marbled surface next to two lime wedges and a soft gray cloth. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping my soup with a sprinkle of extra chopped parsley or a little drizzle of good olive oil. Sometimes I add a dollop of Greek yogurt or a handful of crunchy croutons for a fun texture contrast. These small touches really elevate the experience.

Side Dishes

My go-to side with this soup is a warm crusty bread, perfect for dipping. Garlic bread or a simple toasted baguette works beautifully. You could also serve it with a fresh green salad if you’re aiming for a lighter meal.

Creative Ways to Present

For a dinner party, I enjoy serving the soup in individual rustic bowls garnished with lime wedges on the side so guests can add as much zing as they want. Pair it with a pretty bread basket and a sprinkle of microgreens on top for a touch of elegance.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge and find the soup tastes even better the next day as the flavors meld. Just give it a good stir before reheating to distribute the ingredients evenly.

Freezing

This soup freezes beautifully. I portion it in freezer-safe containers and it holds up well for up to 3 months. When you want a quick meal, just thaw overnight in the fridge and reheat gently on the stove or in the microwave.

Reheating

I reheat leftovers on the stove over medium-low heat, stirring occasionally. If the soup has gotten too thick, I add a splash of stock or water to loosen it up. Keeping it slow and gentle prevents the lentils from breaking down too much.

FAQs

Can I use dried herbs instead of fresh in this soup?

Yes, you can! If using dried parsley, add it early during cooking so it has time to infuse. However, fresh parsley added at the end will give your soup a brighter, fresher taste that dried herbs just can’t match.
What if I don’t have an Instant Pot – can I make this on the stove?

Definitely! Just simmer the veggies, lentils, and split peas in a heavy-bottomed pot with stock for about 45-60 minutes, stirring occasionally until the peas and lentils are tender. Adjust the liquid as needed because stovetop cooking loses some evaporation control compared to the Instant Pot.
My soup is too thick after cooking. How can I fix it?

This happens sometimes because the peas and lentils thicken the broth as they cook. Just stir in a little more warm stock or water until you reach your desired consistency before serving.
Can I add other vegetables to this soup?

Yes! Feel free to toss in celery, bell peppers, or even sweet potatoes in step one to customize the soup to your liking. Just be mindful of their cooking times to keep everything tender but not mushy.

Final Thoughts

I absolutely love how this Instant Pot Split Pea & Lentil Soup Recipe manages to be both incredibly comforting and surprisingly quick to make. When I first tried it, I was amazed at just how easy it was to get such rich, layered flavors with minimal effort. It’s become a staple in my household, especially on busy weeknights or chilly weekends when I want a warm hug in a bowl. I can’t wait for you to try it and make it your own—trust me, your family and friends will be asking for seconds!