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Instant Pot Split Pea Soup with Harissa and North African spices.

Instant Pot Split Pea Soup with Harissa

  • Author: Sylvia Fountaine
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 8
  • Category: Vegan Soup
  • Method: Pressure Cooker
  • Cuisine: North African


Make Life Simple Instant Pot Split Pea Soup, packed with veggies and seasoned with Harissa Paste and North African flavors. Drizzle with olive oil and keep it vegan, or add a swirl of yogurt for added richness. ( See stove top and Slow cooker options below)


  • 12 tablespoons olive oil
  • 1 red onion, diced
  • 46 fat garlic cloves, rough chopped
  • 1 red or yellow bell pepper, diced
  • 1 heaping cup celery, diced
  • 1 heaping cup carrots or parsnips, diced ½ inch thick
  • 1 x 14.5 ounce can of diced tomatoes ( or use fire roasted for extra flavor, or use 1 ½ cups fresh tomatoes diced with their juices ). Do not drain.
  • 2 cups split peas ( feel free to soak for a few hours or not, up to you)
  • 4 cups veggie or chicken broth ( or water with  1 tablespoon Better than Bouillon)
  • 2 cups water
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon dried Italian herbs or Herbs de Provence
  • 1 teaspoon smoked paprika
  • ½ teaspoon aleppo chili flakes ( or regular chili flakes)

Garnish with olive oil,  Harissa (homemade, or store bought- FYI Trader Joes carries it) and a swirl of plain yogurt or sour cream and fresh Italian parsley.


In an Instant pot, using the saute function, saute the the onion and garlic in the olive oil while you chop the rest of the veggies.

Add the rest of the ingredients to the pot. Give a a good stir and cover. Pressure cook on high for 15 minutes. Let pressure release naturally ( 15 minutes).

Stir once again, it will thicken a bit as it cools.

Serve with a teaspoon or two of Harissa Paste, a drizzle of olive oil or a dollop of plain yogurt  and some fresh Italian parsley.


For easier digestion, soak the peas in a bowl of water on the counter or overnight in the fridge. Optional!

To cook in a slow cooker, cook on low heat 8 to 10 hrs or on high heat 6 to 7 hours, or until peas are tender.

To cook on the stove top, cook in a dutch oven, covered, simmer on low heat, 1 hour and 15 minutes, or until peas are tender.