My Instant Pot arrived this week. I usually use a stovetop pressure cooker, but I keep getting interrupted, so I thought it would be safe to have something that turned off automatically. I'll do the test cook this morning, but I have dreams of having split peas soup for dinner tonight. I have the smoked (cured, smoked and cooked to 140F prior to freezing) pork hock, a kilo of peas, and some veggies that need using up. Everything I need to make split peas soup. (the family call it peas with an 's' because they come from a region which still used a lot of middle English idioms - I keep the tradition)
The split peas soup my mother used to make takes three days on the stove or all day with the stovetop pressure cooker. I'm wondering if I can make it go faster with this instant pot?
- Is it possible to make the broth at the same time as cooking the peas? When I look online, this seems to be what people are doing. But the key to the family recipe is to have a very strong broth so I'm suspicious of this.
- How much water for 1 kilo of split peas? What setting?
I understand this cooks at a lower psi than my stovetop and takes longer to 'natural release' so my timing is going to be very different. Not that I can find where I wrote down my regular timing, so I basically need a gernal outline that I can fill in my regular ingredients.