8 servings
Ingredients
- 3 Tbsp butter
- 1 diced onion
- 2 large ribs celery (cleaned & diced)
- 2-3 carrots (cleaned & diced)
- 1 tsp. celery seed
- 1 clove of minced garlic
- 1-2 cups diced, fully cooked ham (can used any ham, including ham bone—remove ham from bone after cooking)
- 1 lb. dry split peas, sorted and thoroughly rinsed
- 6 cups chicken stock (can use any other stock or mixture of water & stock—I use low sodium chicken & veggie stock)
- 1-2 bay leaves
- Black pepper to taste (usually ½-1 tsp)
Turn instant Pot to sauté.
Melt butter and sauté onions, celery & carrots for about 5 minutes,
add minced garlic at the end of sauté. Add
pepper. Add split peas, ham and bay
leaves to stock.
Cover pressure cooker and set to manual HIGH pressure for 15
minutes (make sure you set valve to pressure).
Allow pressure to naturally release (NR) 10-15 minutes. Quick release (QR) any remaining
pressure. Soup will thicken as it
cools. Adjust any seasoning as desired .
Store in refrigerator for up to 1 week. Freeze in airtight container for up to 6
months.