Turkish Split Pea Stew

Total time: 25 mins
Serves: 4



  • 1½ tablespoons coconut oil
  • 1 medium white onion, diced
  • 1 medium carrot, diced into small cubes
  • 1 celery stick, diced into cubes
  • 4-5 cloves garlic, diced finely
  • 1 bay leaf
  • 1 teaspoon paprika powder
  • 1½ teaspoons cumin powder
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon powder
  • ¼ teaspoon chili powder or cayenne pepper
  • 2 cups split yellow peas (rinsed well)
  • ½ cup chopped tinned tomatoes
  • Juice of ½ lemon
  • 1.75 L vegetable stock ( I used 7 x 250 ml cups + 3 vegetable stock cubes)
  • To serve: chopped chives or green onions or extra lemon


  1. Press the Sauté key on the Instant Pot (it should say Normal, 30 mins). Add the coconut oil, onion, carrot and celery and cook for 4 minutes, stirring a few times.
  2. Add the rest of the ingredients and stir. Cancel the Sauté function by pressing Keep Warm/Cancel button.
  3. 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.
  4. 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.
  5. Serve with chopped chives or scallions and extra lemon on the side