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Prep time
10 minutes
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Cook time
45 minutes
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Serves
4
Author Notes
This Instant Pot split pea soup recipe can guarantee well-simmered and super smooth pea soup in just half the time you usually need for stovetop cooking.
Packed with ham and a mix of spices, this nutrient-dense soup is not only freezable but allows for healthy tweaks so you can easily make it compatible with your diet.
Visit this link to see more delicious and healthy recipes: https://www.youtube.com... —Luna Regina
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Ingredients
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5 ounces
split peas
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1 tablespoon
unsalted butter
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1 ounce
ham
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2 ounces
onion (diced)
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4 ounces
celery (chopped)
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4 ounces
carrots (diced)
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1/4 teaspoon
salt
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1/2 teaspoon
ground black pepper
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2
bay leaves
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1/2 teaspoon
thyme
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3 cups
unsalted chicken broth
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1 tablespoon
heavy cream
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1 tablespoon
parsley (chopped)
Directions
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Soak the split peas overnight in cool, filtered water.
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Set the Instant Pot on the “Sauté” setting. Add butter and ham. Quickly sauté for a minute.
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Add the onions, celery, and carrots. Sauté for 2 minutes.
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Add salt, ground black pepper, bay leaves, and thyme. Sauté for another minute.
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Drain the pre-soaked split peas. Add them to the pot to sauté.
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Add the chicken broth and heavy cream, give them a quick stir.
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Remove the bay leaf.
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Place the lid on and set the steam release valve to sealing position. Cook on the “Steam” setting for 30 minutes.
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When the time is up, turn the steam release valve to venting position to quick-release the steam. Open the lid and stir the soup. It should have a similar consistency to porridge.
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Turn the Instant Pot back to “Sauté” setting for 5 minutes to thicken the soup a bit more if desired.
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Taste and garnish with fresh parsley. Serve hot.
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