Instant Pot Split Pea And Ham Soup Food

INSTANT POT® SPLIT PEA AND HAM SOUP

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.

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.

HAM AND SPLIT PEA SOUP

Steps:

• Place the peas in a large pot or bowl, cover with water by 2 inches and soak 8 hours or overnight. Drain the peas and set aside.
• Score the ham hock. Place in a pot, cover with water and bring to a boil. Reduce heat and let simmer for 1 hour. Drain and set aside.
• In a large pot, melt the butter over medium-high heat. Add the onions and cook, stirring, for 2 minutes. Add the celery and carrots and cook, stirring, until just soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds.
• Add the ham hock and ham and cook, stirring, until beginning to brown. Add the drained peas, salt, pepper, and pepper flakes, and cook, stirring for 2 minutes. Add 8 cups of water, the bay leaf and thyme, and cook, stirring occasionally, until the peas are tender, about 1 hour. (Add more water as needed, if the soup becomes too thick or dry.)
• Remove the bay leaf and discard. Adjust the seasoning, to taste, and serve immediately with Parmesan Truffled Chips on top.
• Using a mandolin or very sharp, heavy knife, slice the potatoes into rounds as thin as possible, and place in a large bowl of water to prevent discoloration.
• Heat the oil in a large, heavy pot to between 340 and 350 degrees F.
• Pat the potatoes completely dry. Add to the oil in batches and cook until golden brown, stirring with a long handled spoon to turn and cook evenly, about 2 minutes. Drain on paper towels and place in a large bowl. Toss with the cheese, truffle oil, salt, and pepper. Serve immediately.

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 SPLIT PEA SOUP RECIPE

Steps:

• Put your Instant Pot on saute and add your olive oil, onions and ham.
• Cook for a few minutes just so onions soften and ham juices come out a bit and add flavor to the rest of your soup. Turn pot off now.
• Add all other ingredients and stir well so salt dissolves (can wait and add salt at end if preferred).
• Put your lid on and close steam valve.
• Set to manual, pressure, high for 17 minutes.
• Allow to naturally release the steam for 5 minutes, then slowly release rest of steam.
• Stir and serve. The longer it sits the thicker it will become. Top with cheese if desired.Add more broth to thin it out the next day.

PRESSURE COOKER SPLIT PEA SOUP WITH HAM BONE

Steps:

• SORT the split peas and remove any stones or debris.
• SOAK the split peas in enough water to cover them by at least three inches. Soak them at least 8 hours or overnight.
• DRAIN and RINSE the split peas.
• PEEL and CHOP the onion, carrots, potato, and celery.
• POUR the broth into the pressure cooker container. Add the drained split peas, onion, carrots, celery, and potato.
• SPRINKLE in the salt, pepper, thyme, oregano, and parsley. Stir to combine.
• ADD the ham bone. Make a well in the center of the soup and place the ham bone in the well. Top the soup with 2 bay leaves.
• SECURE the lid to the pressure cooker.
• PRESSURE COOK on high pressure for 15 minutes, or until the split peas and vegetables are soft. Manually release the pressure if you are in a hurry. Or allow the pressure to release naturally. Either method is fine.
• REMOVE the bay leaves and ham bone when the soup has finished cooking.
• PULL OFF any ham that is falling off the bone and add the small pieces back into the soup. Use the ham bone for another recipe or discard it.
• STIR the soup to combine.
• GARNISH with ham, crumbed bacon, or crunchy croutons.

INSTANT POT® SPLIT PEA SOUP WITH HAM

Steps:

• On 6-quart Instant Pot®, select SAUTE; adjust to normal. Melt butter in insert. Add onions, salt and pepper; cook 6 to 8 minutes, stirring frequently, until softened. Select CANCEL.
• Stir in ham, carrots, celery and garlic. Stir in broth and water, then stir in peas.
• Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 15 minutes. Select CANCEL. Keep pressure valve in SEALING position to release pressure naturally. Stir; let stand 10 minutes.