Turkish Split Pea Stew In An Instant Pot
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 4
- 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
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.
