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; 3 cloves garlic, minced; 4 large handfuls fresh baby spinach; 1/4 cup chopped parsley; 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 vegetable stock for vegetarian option); 2 tablespoons fresh lime juice (from 1 lime); 2 tablespoons olive oil

If you’re looking for a cozy, nourishing meal that’s quick to whip up yet packed with flavor, you’re going to adore this Instant Pot Split Pea & Lentil Soup Recipe. I absolutely love how this soup turns out—thick, hearty, and just the right balance of spices with a fresh zing at the end. Whether you’re new to cooking with the Instant Pot or a seasoned pro, this recipe comes together effortlessly, making it perfect for busy weeknights or meal prepping. Keep reading because I’m sharing all my best tips to help you make this soup your new favorite comfort food!

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Why You’ll Love This Recipe

Speedy but Hearty: You get a deeply satisfying soup in under 30 minutes with the Instant Pot magic.
Flavor Packed: The blend of cumin, paprika, and garlic creates rich, warming layers that fill your kitchen with aroma.
Nutritious & Filling: Split peas and lentils provide plant-based protein and fiber that keep you fueled and full.
Easy to Customize: It’s so forgiving—you can tweak spices, add greens, or swap stocks without losing deliciousness.

A white bowl holds a warm, thick soup with an orange-yellow base, filled with small orange cubes, green spinach leaves, and tiny bits of white vegetable, all topped with black pepper and parsley leaves. The bowl sits on a dark wooden surface with a silver spoon beside it and a white cloth with black stripes on one side. Two lime halves with pale green insides are placed near the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this Instant Pot Split Pea & Lentil Soup Recipe plays a beautiful part in creating the perfect balance of flavors and textures. I always recommend using fresh veggies and good-quality stock to make your soup sing.

Olive oil: Use extra virgin if you can, it adds a lovely richness during the sauté step.
Yellow onion: Provides a sweet base flavor; chop it evenly for consistent cooking.
Carrots: I like to chop these a bit rustic for texture and a natural sweetness.
Baby yellow potatoes: They add creaminess when cooked down, giving body to the soup.
Salt: Enhances the overall taste, plus draws flavor out of the veggies and lentils.
Garlic powder: An easy way to layer garlic flavor throughout the soup.
Paprika: Adds a mild smokiness I find irresistible.
Cumin: This warm spice gives the soup a subtle earthy depth.
Garlic cloves: Minced fresh garlic upfront really brightens the dish.
Red lentils: They cook quickly and break down nicely, adding thickness.
Split peas: The star of the soup for hearty texture and protein.
Chicken or vegetable stock: The soul of the soup, so choose a flavorful, low-sodium option.
Fresh baby spinach: Stirred in at the end for vibrant color and added nutrition.
Chopped parsley: Freshness to finish off, plus a pretty pop of green.
Fresh lime juice: This little zing brightens every spoonful beautifully.

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 love how adaptable this Instant Pot Split Pea & Lentil Soup Recipe is—you can tailor it to your tastes or what’s in your pantry. I often switch up the spices or greens depending on the season, and it’s always comforting.

Add Heat: If you like a little kick, I sometimes toss in cayenne pepper or diced jalapeño for warmth.
Make It Vegan: Swap chicken stock for vegetable stock and omit any meat additions; it still tastes fantastic.
Swap the Potatoes: Sweet potatoes are a tasty alternative for a touch of sweetness and extra nutrients.
Greens Swap: Kale or swiss chard work wonderfully in place of spinach if you have those on hand.

How to Make Instant Pot Split Pea & Lentil Soup Recipe

Step 1: Sauté your veggies and spices

First, turn on your Instant Pot’s sauté function and add the olive oil. Once shimmering, toss in your chopped onion, carrots, and potatoes along with salt, garlic powder, paprika, and cumin. Stir everything together and sauté for about 3 to 5 minutes, just until the veggies start to soften — this step really builds the flavor base. Keep an eye on it so nothing sticks or burns; stirring occasionally helps.

Step 2: Add fresh garlic and the legumes

Next, add the minced garlic and cook for another minute until fragrant — don’t skip this or your soup will miss that fresh punch! After turning off the sauté function, pour in your red lentils, split peas, and stock. Give it all a good stir to combine, making sure the lentils and peas are mostly submerged in liquid.

Step 3: Pressure cook to perfection

Seal up your Instant Pot lid and set the valve to “sealing.” Cook on manual or high pressure for 15 minutes. Once done, you can either let it naturally release pressure for richer flavor and better texture (about 10-15 minutes) or use a quick release if you’re pressed for time — I’ve done both and it still turns out great.

Step 4: Stir in fresh greens and finish flavors

After opening the lid, stir in your fresh baby spinach, chopped parsley, and fresh lime juice. The greens wilt quickly from the residual heat, and the lime juice adds that bright, fresh touch that lifts the entire soup. Give it a taste and adjust salt or spices if needed before serving warm.

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

Don’t Skip the Sauté: Sautéing the veggies and spices first unlocks rich flavor you can’t get by just dumping everything in.
Use Fresh Lime Juice: I learned adding lime at the end really brightens and balances the earthy legumes.
Be Mindful of Lentil Size: Red lentils cook faster, so stick to recommended times to avoid mushy texture.
Natural vs Quick Release: Natural release improves texture, but quick release is fine if you’re impatient like me some days!

How to Serve Instant Pot Split Pea & Lentil Soup Recipe

A white bowl filled with a creamy soup that has visible chunks of orange sweet potato and white potato, bright green spinach leaves floating on top, and small bits of herbs sprinkled over the surface. The soup has a smooth, thick texture with a slightly shiny finish. A silver spoon with a white handle is placed inside the bowl on the right side. The bowl sits on a dark wooden table with a white marbled surface underneath, and there are two lime halves placed near the top left corner. A blue-gray cloth is slightly bunched up at the bottom left of the image. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually finish this soup with an extra sprinkle of chopped fresh parsley and a dollop of plain Greek yogurt if I want some creaminess. A dusting of smoked paprika adds a pretty pop of color and subtle heat. Sometimes I love topping it with crunchy toasted pepitas or crusty bread crumbs for texture.

Side Dishes

This soup shines on its own but pairs beautifully with warm pita bread, a simple grain salad, or a crisp green salad with vinaigrette to balance the richness. For a heartier meal, roasted cauliflower or garlic naan is a crowd-pleaser with this soup.

Creative Ways to Present

For holiday dinners or dinner parties, I’ve served this soup in hollowed-out mini pumpkins or bread bowls – it’s a fun way to impress and keep things cozy. Garnishing with edible flowers or a drizzle of chili oil gives it a restaurant-worthy look without extra fuss.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge, and it keeps perfectly for up to 4 days. Keep in mind the soup thickens as it cools—when reheating, adding a splash of water or stock loosens it right back to a lovely consistency.

Freezing

This soup freezes beautifully, which is a lifesaver for busy weeks. Portion it into freezer-safe containers or bags and thaw overnight in the fridge before reheating gently on the stove or microwave. The texture stays hearty, and flavors deepen after freezing.

Reheating

Reheat on the stove over medium-low heat, stirring occasionally and adding a splash of broth or water if the soup feels too thick. This helps restore the silky texture and prevents sticking. Microwave is fine too—just heat in short bursts and stir in between.

FAQs

Can I use dried peas and lentils without soaking them first?

Yes! One of the beauties of this Instant Pot Split Pea & Lentil Soup Recipe is that soaking is not required since pressure cooking softens the legumes quickly. Just rinse them well before adding to the pot.
Can I make this soup in a slow cooker instead of an Instant Pot?

Absolutely! You can start by sautéing the veggies on the stove, then transfer everything to your slow cooker and cook on low for 6-8 hours or high for 3-4 hours, until the peas and lentils are tender.
What if I want a smoother texture?

If you prefer your soup creamy, you can use an immersion blender to puree part or all of the soup after pressure cooking and before adding spinach and herbs. I sometimes do this with my kids.
Can I substitute red lentils with green or brown lentils?

Green and brown lentils take longer to cook and hold their shape more, so if you use them, you’ll need to increase the pressure cooking time or pre-soak them to avoid a tough texture.
Is this soup suitable for meal prep?

Definitely. It reheats beautifully and freezes well, making it an excellent option for batch cooking and quick lunches or dinners throughout the week.

Final Thoughts

This Instant Pot Split Pea & Lentil Soup Recipe holds a special place in my kitchen routine. It’s a bowl of comfort that never fails to satisfy while being healthy and budget-friendly. I love how the flavors deepen when made ahead, and it feels like a little hug in a bowl on chilly days. I hope you enjoy making and sharing this soup as much as I do—it’s the kind of recipe that makes you look forward to mealtime. Give it a try and let me know how it turns out!