Instant Pot® Split Pea and Ham Soup

Cooking split peas under pressure makes them nearly instantly creamy. This recipe is very close to a classic split pea soup, but I have the option of cooking with or without a meaty ham bone. If you just have ham, it will be just as great with the combination of celery, carrots, onions, potatoes, and split peas. Get ready for a thick and flavorful broth!

Step: 1

Turn on a multi-functional pressure cooker (such as Instant Pot®), and select Saute function. Add butter and olive oil; heat until butter is melted. Add carrots, celery, and onion; cook until onion is nearly translucent, about 3 minutes. Add ham and cook for 1 minute.

Step: 2

Add potato; cook and stir to prevent anything from sticking to the bottom of the pot, for 2 minutes. Season with salt and pepper. Add 3 cups chicken broth, split peas, and bay leaves. Turn Saute function off.

Step: 3

Close and lock the lid and seal the valve. Select high pressure according to manufacturer’s instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.

Step: 4

Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 12 minutes. Release remaining pressure carefully using the quick-release method, 2 to 3 minutes. Unlock and remove the lid.

Step: 5

Unlock and remove the lid. Taste and adjust with salt and pepper as desired. If soup is too thick, select Saute function and add remaining 1 cup chicken broth. Stir until heated through and desired consistency, about 5 minutes. Adjust seasonings if necessary. Serve immediately with Cheddar cheese sprinkled over top.

Per Serving: 526 calories; protein 29.1g; carbohydrates 50.1g; fat 23.7g; cholesterol 56.7mg; sodium 2052mg.

The word “stew” can refer to 2 time a dish and a make dishes method. Stewing involves slowly cooking chunks of meat, vegetables or beans in a flavorful water based . It’s similar to braising, but it makes have a few piece of differences. The raw animal vested is chopped into few of pieces but of being cooked whole , and the liquid all of it covers the essential in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking eating process that comfortable you up on a cold , winter day. It’s right that ; a bowl of classic beef stew does have warming featured food , but stew’s comfort factor goes way beyond protecting you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.