Instant Pot Dakota Smashed Pea and Barley Soup

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes (plus 10 minute NPR)
  • Total Time: 45 minutes
  • Yield: 8 servings 1x


A hearty split pea soup with barley, carrots, onions, savory herbs and green onions. This is a copycat recipe of the popular vegan soup sold at California Pizza Kitchen. 



  • 1 pound dried split peas, rinsed and sorted
  • ½ cup uncooked pearl barley
  • 8 cups water
  • 2 bay leaves
  • 1 tsp salt
  • 1 Tbsp soy sauce
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • ½ tsp dried sage
  • ⅛ tsp ground cumin
  • 1 ½ cups diced carrots
  • ½ cup minced yellow onion
  • ⅓ cup finely diced celery
  • ½ cup diced green onions
  • 1 Tbsp fresh lemon juice
  • Salt and pepper, soy sauce to taste


  1. Add split peas, barley, water, bay leaves, salt, soy sauce, thyme, garlic powder, sage, cumin, carrots, yellow onion and celery into the Instant Pot.
  2. Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 15 minutes. When the time is up let the pot sit for 10 minutes and then move the valve to venting. Remove the lid. 
  3. Stir in the green onions and lemon juice. Add extra salt, pepper and soy sauce to taste. 
  4. Ladle into bowls and serve. 


This soup is naturally vegan. However if you want to add some oomph to the soup you could add in chunks of ham and/or cook the soup with a hambone in it. You could also add in crumbled bacon after the soup has pressure cooked.

  • Category: Soup
  • Method: Instant Pot
  • Cuisine: American