Try this Turkish Split Pea Stew in an Instant Pot recipe.
- 1/2 teaspoon salt
- 1 bay leaf
- 1 1/2 tablespoons olive oil
- 1 medium white onion diced
- juice of 1/2 lemon
- 1 medium carrot diced into small cubes
- 1 celery stick diced into cubes
- 4-5 cloves garlic diced finely
- 1 teaspoon paprika powder
- 1 1/2 teaspoons cumin powder
- 1/4 teaspoon cinnamon powder
- 1/4 teaspoon chili powder or cayenne pepper
- 2 cups split yellow peas (rinsed well)
- 1/2 cup chopped tinned tomatoes
- 1.75 l vegetable stock ( i used 7 x 250 ml cups + 3 veg
- to serve: chopped chives or scallions extra lemon and yoghurt (optional)
- Carbohydrate 4.19026208306764 g
- Cholesterol 0 mg
- Fat 1.57639541720533 g
- Fiber 0.976883348719552 g
- Protein 0.584209999986846 g
- Saturated Fat 0.220322916740473 g
- Serving Size 1 1 Serving (37g)
- Sodium 2.80897916664455 mg
- Sugar 3.21337873434809 g
- Trans Fat 0.0863299166794491 g
- Calories 30 calories
Step-by-step
- 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.
- 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.
- 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.
- 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 stirred in.
Dried split yellow peas require thorough rinsing before cooking to remove surface dust and loose starch. The ingredient list leaves out how crucial the initial four-minute sauté stage is for building foundational flavor. Softening the diced white onion, carrot, and celery in one and a half tablespoons of olive oil breaks down their cell walls and releases natural sugars before the liquid goes into the pot. Spices like paprika, cumin, cinnamon, and cayenne burn easily, so stir them into the hot aromatics for precisely thirty seconds until fragrant. Pressure cooking breaks down legumes efficiently, but yellow split peas demand exact boundaries to avoid turning into pure mush. Lock the lid with the venting handle set to sealing, then program the machine for ten minutes at high pressure. Natural pressure release must happen for four to five minutes before manually venting the remaining steam. This brief resting period allows the starches to stabilize inside the hot broth rather than boiling over through the valve. If an electric pressure cooker is unavailable, a heavy-bottomed Dutch oven on a stovetop functions similarly, though simmering will extend the total cook time to roughly sixty to seventy-five minutes. Finish each bowl with fresh lemon juice to brighten the earthy lentils, and stir in full-fat natural yogurt just before eating to add richness.
