Instant Pot Green Split Pea and Roasted Walnut Dip

Name: Instant Pot Green Split Pea and Roasted Walnut Dip
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Cuisine: European
Ingredients: 1½ cups (300 g) green split peas, rinsed, rinsed under cold water; 3½ cups (840 ml) vegetable broth or water; ¾ cup (90 g) raw walnuts, roughly chopped, toasted in a dry skillet for 3–4 minutes until fragrant; 4 cloves (20 g) smoked garlic cloves, minced or thinly sliced; 3 tablespoons (45 ml) extra virgin olive oil infused with fresh sage, warm, with sage leaves steeped for at least 30 minutes ahead; ¾ teaspoon (3.8 ml) sea salt; ¼ teaspoon (1.3 ml) freshly ground black pepper; 1 tablespoon (15 ml) fresh lemon juice; ¼ ounce (5 g) fresh sage leaves, thinly sliced, for garnish (optional); 2 tablespoons (15 g) toasted walnuts, roughly chopped, for garnish (optional)

From the MyKitchenBank Kitchen

A silky, earthy dip made with green split peas cooked in the Instant Pot until tender, blended with toasted walnuts, smoked garlic, and sage-infused oil. Serve warm or chilled with crackers, vegetables, or bread. The natural sweetness of the peas is balanced by nutty walnuts and savory smoke, creating a sophisticated spread perfect for entertaining.

Prep: 15 min
Cook: 25 min
Wait: 10 min
Total: 50 min
Makes: About 2 cups (500 ml), 8 servings as an appetizer dip

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Ingredients

8 servings

1½ cups (300 g) green split peas, rinsed, rinsed under cold water
3½ cups (840 ml) vegetable broth or water
¾ cup (90 g) raw walnuts, roughly chopped, toasted in a dry skillet for 3–4 minutes until fragrant
4 cloves (20 g) smoked garlic cloves, minced or thinly sliced
3 tablespoons (45 ml) extra virgin olive oil infused with fresh sage, warm, with sage leaves steeped for at least 30 minutes ahead
¾ teaspoon (3.8 ml) sea salt
¼ teaspoon (1.3 ml) freshly ground black pepper
1 tablespoon (15 ml) fresh lemon juice
¼ ounce (5 g) fresh sage leaves, thinly sliced, for garnish (optional)
2 tablespoons (15 g) toasted walnuts, roughly chopped, for garnish (optional)

Equipment (6)

Instant Pot (6 quart or larger)
Small skillet
Blender or food processor
Fine mesh strainer
Wooden spoon
Measuring cups and spoons

Steps

Before you start

Toast walnuts in a dry skillet over medium heat for 3–4 minutes before the recipe begins so they're ready to blend
Have the Instant Pot on hand and ensure the sealing ring is in place
Read through the quick-release instructions for your model

1
Prepare sage oil
- If making fresh sage oil, warm 3 tablespoons (45 ml) of extra virgin olive oil in a small skillet over low heat.
- Add 4–5 fresh sage leaves and heat gently for 3–4 minutes until fragrant.
- Do not let it brown.
- Remove from heat and allow the sage to steep for at least 30 minutes.
- Strain out the leaves before using, or leave them in for deeper flavor.
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Ready when: Oil is fragrant and sage leaves are soft but not browned
Tip: If you already have prepared sage oil on hand, skip this step and use it directly.
2
Toast walnuts
- Place 0.75 cup (90 g) of chopped raw walnuts in a dry skillet over medium heat.
- Stir frequently for 3–4 minutes until the walnuts turn golden brown and smell intensely nutty.
- Transfer to a plate and let cool slightly.
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Ready when: Walnuts are golden brown and smell fragrant and nutty
Tip: Watch carefully—walnuts burn quickly. If they darken too much, discard and start over with fresh walnuts.
3
Add peas and broth to Instant Pot
- Pour 3.5 cups (840 ml) of vegetable broth or water into the Instant Pot inner pot.
- Add the rinsed 1.5 cups (300 g) of green split peas and stir once to combine.
- Do not add salt yet, as it can affect cooking time.
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Ready when: Peas are evenly distributed in the liquid
Tip: Use vegetable broth for more flavor than water, but water works fine if you prefer a blank canvas to build on.
4
Pressure cook the peas
- Close the Instant Pot lid and ensure the steam release valve is set to 'sealing'.
- Select high pressure and set the timer for 12 minutes.
- The pot will take 5–7 minutes to come to pressure before cooking begins.
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Ready when: Instant Pot beeps when pressure cooking is complete
Tip: Do not open the lid before the 12-minute timer sounds; the peas need the full time to soften completely.
5
Quick-release pressure
- When the beep sounds, carefully switch the steam release valve from 'sealing' to 'venting' to release pressure quickly.
- Keep your face and hands away from the steam vent.
- Wait 2 minutes for the pressure to fully release, then carefully remove the lid.
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Ready when: Floating release pin drops back down; no steam escapes
Tip: Use tongs or a long spoon to switch the valve if you're uncomfortable reaching close to the vent.
6
Drain and cool peas
- Pour the cooked peas into a fine mesh strainer and rinse under cool running water for 30 seconds to stop the cooking and remove excess starch.
- Let them drain well for 1 minute, shaking the strainer gently.
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Ready when: Peas are no longer dripping and feel tender when pressed
Tip: Rinsing removes the starch that would make the dip cloudy rather than silky.
7
Blend the dip base
- Transfer the drained peas to a blender or food processor.
- Add the toasted 0.75 cup (90 g) of walnuts and minced 4 cloves (20 g) of smoked garlic.
- Blend on high speed for 1–2 minutes until very smooth and creamy, scraping down the sides halfway through.
- The mixture should have no visible pea pieces and look like soft hummus.
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Ready when: Mixture is smooth, creamy, and completely blended with no graininess
Tip: If the blender struggles, add 1–2 tablespoons of the reserved cooking liquid or water to help it blend, then add the sage oil afterward to compensate.
8
Season and finish
- Transfer the blended mixture to a bowl.
- Drizzle in the 3 tablespoons (45 ml) of warm sage-infused oil, stirring gently to incorporate.
- Add 0.75 teaspoon of sea salt, 0.25 teaspoon of black pepper, and 1 tablespoon (15 ml) of fresh lemon juice.
- Stir until fully combined.
- Taste and adjust seasoning—add more salt or lemon juice if needed for brightness.
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Ready when: Oil is fully incorporated, dip is creamy and evenly flavored
Tip: Taste as you go; the smoked garlic is assertive, so add it gradually if you prefer a more subtle smoke flavor.
9
Serve
- Transfer the dip to a serving bowl.
- If using garnishes, scatter the thinly sliced fresh sage leaves and chopped toasted walnuts over the top.
- Drizzle a small amount of sage oil around the rim if desired.
- Serve warm or at room temperature with crackers, toasted bread, raw vegetables, or crudités.
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Ready when: Dip is plated and ready to serve
Tip: For chilled dip, refrigerate for up to 2 hours before serving; it will thicken slightly and flavors will meld.

Good to know

Tips

Make the sage oil ahead if possible—30 minutes is the minimum, but overnight infusions (refrigerated) develop deeper flavor.
Do not skip rinsing the cooked peas; it removes excess starch and ensures the dip is silky rather than gluey.
If the blended mixture is too thick, thin it with a tablespoon at a time of reserved cooking liquid, water, or extra sage oil until you reach the desired consistency.
Serve this dip warm immediately after making it for the smoothest, most luxurious texture. Chilling makes it thicken and set up like hummus.

Make ahead

The dip can be made up to 2 days ahead. Prepare through step 8, cover, and refrigerate. The sage oil can be made up to 5 days ahead and stored in an airtight container in the fridge. Let both come to room temperature or gently reheat in a skillet over low heat before serving.

Storage & reheating

Store in an airtight container in the refrigerator for up to 4 days. The dip can also be frozen for up to 3 months; thaw overnight in the fridge and reheat gently in a skillet or by microwaving in 30-second bursts, stirring between bursts. The texture remains creamy after freezing.

Substitutions

vegetable broth or water → chicken broth or water. Water works fine but will yield a milder, less savory dip. Chicken broth adds richness but is slightly less vegetarian-friendly if that matters to your guests.
raw walnuts, roughly chopped → roasted almonds or pine nuts. Almonds create a slightly sweeter profile; pine nuts are milder and more delicate. Use the same weight and toast them the same way. Avoid peanuts, which have a different flavor profile.
smoked garlic cloves → regular fresh garlic cloves plus 0.25 teaspoon of smoked paprika. If smoked garlic is unavailable, blend regular garlic (4 cloves) with the dip and stir in smoked paprika after blending to replicate the smoke flavor.
extra virgin olive oil infused with fresh sage → olive oil infused with fresh rosemary or thyme. Either herb will provide an earthy, aromatic finish. Use the same amount and steep for 30 minutes as directed. The flavor profile will shift but remain sophisticated.