The instant pot makes quick work of cooking split pea soup with delicious results!
This recipe is so good, I don’t always add the ham.
- 3 tablespoons butter
- 1 onion diced
- 2 ribs celery diced
- 2 carrots diced
- 6 oz. diced ham steak, if desired
- 1 lb. dry split peas sorted through and rinsed
- 6 cups low sodium chicken stock/broth or veggie stock, water, or a mixture
- 2 bay leaves
- kosher salt and black pepper
- you can throw in a couple sprigs of thyme and oregano if you have them
- chopped fresh parsley for garnish, optional
- * * * *
- Turn pressure cooker to the “sauté” setting. Melt butter (3 tablespoons) and sauté onion, celery, and carrots for about 5 minutes, until softened.
- Add the split peas, chicken stock (6 cups), diced ham, and the 2 bay leaves.
- Turn off the “sauté” function.
- Cover pressure cooker, make sure valve is on “sealing,” and set to manual, high pressure for 13 minutes.
- Allow the pressure to naturally release for 10-15 minutes. Then, quick release the pressure valve.
- Taste and season with salt and pepper if necessary (see notes). Serve immediately, or store in your refrigerator for up to 1 week or freezer in an airtight container for up to 6 months.
Recipe adapted from Bowl of Delicious
