NOTE: Instant Pot version
| Servings | 8 |
| Prep | 10 min |
| Cook | 15 min |
| Pressure up & down | 25 min |
| Total Time | 50 min |
Ingredients
| 3 | tablespoon | butter |
| 1 | diced onion | |
| 2 | rib | diced celery |
| 2 | diced carrots | |
| 1 | ham bone of ham hock or 6oz deli ham |
|
| 1 | pound | dry split peas (sorted & rinsed) |
| 6 | cup | chicken broth (or veggie broth, water, mix) |
| 2 | bay leaves | |
| ? | salt and pepper to taste | |
| • | garnish, optional (parsley, etc.) |
Directions
- Turn pressure cooker to the sauté setting.
- Melt butter and sauté onion, celery, and carrots for about 5 minutes, until softened.
- Add the split peas, chicken stock, ham (bone), and the bay leaves.
- Turn off the sauté function.
- Cover pressure cooker and set to manual, high pressure for 15 minutes (old peas may take more time).
- Allow the pressure to naturally release for 10-15 minutes. Then, quick release the pressure valve.
- If you used a ham bone or hock: remove bone from the soup but return any ham meat attached to it.
- Taste and season with salt and pepper as necessary.
Notes
- To make this in your slow cooker, add all ingredients (omitting the butter) to slow cooker and cook on low for 8 hours or high for 4 hours, or until split peas are cooked to desired tenderness.
- To make this on your stovetop, sauté veggies as instructed in a large pot. After adding the remaining ingredients, bring to a boil, cover, and simmer for approximately one hour (or until split peas are cooked to desired tenderness).