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Instapot | |
| 3 tablespoons butter 1 onion diced 2 ribs celery diced 2 carrots diced 1 ham bone a smoked ham hock or 6 oz. diced deli ham can also be used 1 lb. dry split peas sorted through and rinsed 6 cups chicken stock/broth or veggie stock, water, or a mixture 2 bay leaves kosher salt and black pepper chopped fresh parsley for garnish, optional | |
| Turn pressure cooker to the "saut�" setting. Melt butter (3 tablespoons) and saut� onion, celery, and carrots, seasoned with salt and pepper to taste, for about 5 minutes, until softened. Add the split peas, chicken stock (6 cups), ham bone (or hock or 6 oz. diced cooked ham), and the 2 bay leaves. Cover pressure cooker and set to manual, high pressure for 15 minutes. Allow the pressure to naturally release for 10-15 minutes. If you used a ham bone or hock: remove the it from the soup and remove the ham meat that's still attached to it. Add the ham meat back into the soup. Taste and adjust seasonings if necessary. Serve immediately, or store in your refrigerator for up to 1 week or freezer in an airtight container for up to 6 months. | |
| To make this in your slow cooker, add all ingredients (omitting the butter) to slow cooker and cook on low for 8 hours or high for 4 hours, or until split peas are cooked to desired tenderness. To make this on your stovetop, saut� veggies as instructed in a large pot. After adding the remaining ingredients, bring to a boil, cover, and simmer for approximately one hour (or until split peas are cooked to desired tenderness). | |
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