This is a quick and easy way to make split-pea soup assuming that you have a pressure cooker. This soup freezes well and is able to be tailored to your tastes and consistency by adding different things. As it cools and perhaps rests in the refrigerator, more of the liquid will be absorbed and it will become quite thick. While reheating it will thin it out more, you may want to stir in some water (about 2T for a single serving) or chicken stock before reheating.
Timings
Prep: 6 minutes
Cook: 10 minutes
Wait: 32 minutes (varies depending on your pressure cooker)
Total: 48 minutes
Equipment Notes
- An Instant Pot pressure cooker with a sauté feature is used in this recipe. If your pressure cooker does not have a sauté feature, then the sauté portion may be done on the stove.
Ingredients
- 3T butter
- 1 medium (about 2C) onion, diced
- (Optional) various items sliced or diced such as celery and/or carrots
- (Optional) 7oz ham, diced in about 1/4in cubes
- 2 cloves garlic, minced
- 1lb dried split peas
- 7C chicken stock or water
- 2 bay leaves
- 2 1/2t salt (to taste)
- 2t pepper (to taste)
Steps
- Melt the butter in the Instant Pot’s sauté setting on high. This may also be done on the stove.
- Add the onions, ham, and optional other vegetables to the pot and cook for 5 minutes or until the vegetables soften, stirring occasionally.
- Add the garlic and cook for 1 minute, stirring frequently.
- Add the split peas, and stir to combine.
- Add the liquid and bay leaves.
- Set the pressure cooker to high with the quick vent setting, and set the timer to 20 minutes. The actual cook time will be longer as it has to come to pressure then vent.
- After the cooking and venting has completed, remove the lid, remove the bay leaves, stir, and taste for seasoning. Add salt and pepper as desired.