Split Pea Soup, Instant Pot

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Ingredients

1. 1 T Olive Oil
2. 2 T Butter
3. 1 onion, diced
4. 3 stalks of celery, diced
5. 2 bay leaves
6. 1/4 t thyme leaves, dried
7. 3 carrots, chopped
8. 4 cloves garlic, pressed or finely minced
9. 1/4 t pepper
10. 2 - 3 cups diced ham (Optional)
11. 6 c chicken or vegetable Broth low sodium (use only 5 cups for a thick soup, 7 cups for a thinner soup)
12. 1 t Liquid Smoke,
13. 1 lb green split peas, rinsed and sorted
14. 1/4 tsp salt, optional

Instructions

1. Turn the pressure cooker on to the Sauté function. Let it warm up.
2. Add the olive oil and butter.
3. Add the onion, celery, bay leaves, and thyme. Cook, stirring occasionally, until onion starts to turn translucent.
4. Add the carrots, garlic, pepper and ham, if using. Cook for a minute.
5. Add the broth and liquid smoke.
6. Stir in the split peas.
7. Place the lid on the pot and lock it in place. Set the steam release knob to the Sealing position.
8. Cancel the sauté function and choose Pressure Cook/Manual, and set for 18 minutes.
9. When the cooking time has finished, let the pot sit undisturbed for 15 minutes to naturally release some of the pressure. Then turn the steam release knob to Venting to quick release the remaining pressure.
10. Remove the bay leaves and season with salt as desired.
11. Serve hot. The soup will thicken quite a bit when it cools, that is normal.

Picture of Recipe