Creamy Stewed Peas


  • 2 cups split peas rinsed (no need for soaking)
  • 1 onion
  • 3 potatoes
  • 2 carrots
  • 1 Eggplant
  • ½ red bell pepper or 1 small
  • 1 Zucchini
  • 5 cups water
  • 2 cups spinach, raw
  • 1 tbsp salt
  • 1 tbsp oregano
  • ½ tsp cumin
  • ½ tsp paprika
  • Chop all the vegetables (except the spinach) into same size pieces, about ½ in (1.25 cm).
  • Place the stainless steel inner pot inside the Instant Pot®. Press SAUTÉ and set time to 6 MINUTES. Sauté the onion, carrot, bell pepper, a bit of olive oil, and the condiments.
  • When the time is up, add all the other ingredients (except the spinach).
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 6 Minutes.
  • When the time is up, release the pressure naturally for 10 minutes and then do a quick release.
  • Coarsely chop the spinach and add directly to the pot. Let the heat from the food cook it.
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