Instant Pot Best Split Pea Soup Food

INSTANT POT® SPLIT PEA SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Let warm up and add butter and olive oil. Add onion, celery, bay leaves, and thyme. Cook, stirring occasionally, until onion starts to turn translucent, about 5 minutes.
• Add carrots, bacon, garlic, salt, and pepper. Cook until fragrant, about 1 minute. Add broth and bring to a simmer. Stir in split peas. Close and lock the lid; set release knob to Sealing position.
• Select Manual/Pressure Cook setting according to manufacturer's instructions; set timer for 18 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Turn steam release knob to Venting and use quick-release function for the remaining pressure. Carefully open lid. Remove bay leaves. Taste and adjust seasonings as desired.

INSTANT POT BEST SPLIT PEA SOUP

Steps:

• Add butter to the Instant Pot or Ninja Foodi and hit "Sauté." Once the butter's melted and bubbling, add the onions, celery and carrots. Let sauté for 5 minutes, stirring and setting and then add in the bacon or pancetta (if using in place of a ham bone). Allow to cook for another 10 minutes as it will cook like a tender ham
• Add in the Sherry and allow to simmer for another minute. Then, add in the broth, Worcestershire sauce, pepper, thyme, oregano bay leaves and split peas (if using a ham bone/hock, add that in now as well)
• Secure the lid and hit "Keep Warm/Cancel" and then hit "Manual" or "Pressure Cook" and cook for 15 minutes at high pressure. Allow a 15 minute natural release when done followed by a quick release
• Stir all the contents in the pot from the bottom up as the split peas will have basically become a purée and will thicken the soup immediately once stirred up. If you want a slightly thinner soup, add in another cup of your choice of broth now
• Stir in the Boursin (if using, which I suggest) until melded
• Enjoy! *NOTE: See the yellow "Jeffrey Sez" section on how to reheat any leftovers

INSTANT POT SPLIT PEA SOUP

Steps:

• Pour the chicken broth into an Instant Pot or other multi-cooker and set to sauté. Add the thyme, ham and butter. While the broth heats, chop the celery, cut the carrots into 1/2-inch-thick rounds, halve the leek lengthwise and thinly slice and chop the garlic; add the vegetables to the pot as you cut them.
• Rinse the split peas in a colander, discarding any small stones, then add to the pot. Secure the lid, making sure the steam valve is in the sealing position, and set the cooker to high pressure for 15 minutes. When the time is up, carefully turn the steam valve to the venting position to release the pressure.
• Turn off the cooker. Remove the lid and stir the soup; discard the thyme sprigs. Thin the soup with up to 1 cup water if needed (the soup will continue to thicken as it cools). Season with salt and pepper. Divide among bowls and top with the pita chips.

INSTANT POT® VEGAN SPLIT PEA SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and onion. Cook until soft and translucent, about 4 minutes. Add garlic and cook until fragrant, about 1 minute. Cancel Saute function.
• Add split peas, potatoes, carrots, liquid smoke, thyme, pepper flakes, bay leaf, salt, and pepper; stir to combine. Pour in vegetable broth and mix to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 20 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Remove lid, stir, adjust salt and pepper to taste, and let sit for 5 minutes to thicken.

VELVETY-SMOOTH SPLIT PEA SOUP

Steps:

• Soak peas overnight as directed on the bag, if in a hurry, you can put the peas in a pot, cover with water and add 2 tsps baking soda.
• Bring to a boil, stirring to ensure it does not boil over.
• Rinse and drain peas.
• Add 1 T olive oil to pan and all the vegetables and salt and pepper, sauté 3-5 minutes.
• Add ham hock, peas, stock, and water.
• Bring to a boil, then turn down to a low simmer.
• Cook 2 hours (or longer for maximum flavor!).
• Turn off heat, remove ham hock.
• When cool, remove bits of ham from the hock and place the ham back into soup, discarding the ham hock.
• Cook your bacon until lightly crisp and add into the soup.
• Using your Vitamix or blender, pour in soup (this may take 2-3 fills) and puree.
• This is where you will want to add milk to thin out slightly (if you don't want to add milk, use more stock).
• Reheat and serve.