Instant Pot Split Pea Soup
Easy Instant Pot Split Pea Soup is a true 10 minute set and forget recipe. You don’t have to soak the peas or saute the veggies. Split pea soup is cheap, filling and healthy.
INGREDIENTS
6 Quart :
1–2 lbs chicken or beef soup bones 1 medium onion, finely chopped 2 large carrots, diced 2 large garlic cloves, minced 2 cups (1 lb) dry green/yellow split peas, rinsed & drained 2 cups (2 large) potatoes, cubed 11 cups water, low sodium stock or bone broth 3 bay leaves 1 tsp salt Ground black pepper, to taste 1/3 cup parsley or dill, finely chopped Smoked paprika or liquid smoke, to taste* 8 Quart :
STEPS
- In Instant Pot, add soup bones, onion, carrots, garlic, split peas, potatoes, water or stock, bay leaves and pepper. Pot shouldn’t be more than 2/3 full.**
- Close the lid, set pressure vent to Sealing and press Pressure Cooking on High for 25 minutes.
- After display beeps and says OFF, soup is ready but Instant Pot needs to bring pressure down before you can open it, which will be indicated by a dropped down float valve. You can let it do it on its own which will take about 30 minutes – Natural Release. OR you can do Quick Release by turning pressure valve to Venting position, which takes 3-4 minutes. I recommend doing so outside to avoid the mess and smell.
- Open, add parsley and serve hot. Split pea soup thickens even further within next few hours and even more the next day.
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