This is a classic meal in our house and requested every other week or so during the winter. Not everyone in the world loves split pea soup but they should. I mean who can resist the creaminess of peas and chunks of ham all savory together with rich vegetables. It is comfort food at its best.
Pared with a whole wheat sourdough (or GF bread for me) and a Pinot Nior this is a holiday dish that is quick, rich and never disappoints. Plus this recipe is naturally gluten free.
After my crock pot "bit the dust" on the same day that my car "bit the dust" and it freakishly snowed in South Texas, I got out the pressure cooker/instapot and tried my hand at this recipe a whole new way.
Thankfully the Split Pea Soup in the Instapot did not disappoint. (Here is one of my favorites.) And made the end of a stressful day more bearable.
Well, until it snowed and I realized I got rid of every jacket I owned when I moved here. It just means I should stay home if its below 50'.
CLASSIC INSTAPOT SPLIT PEA SOUP RECIPE
1 bag of split peas
1/2 onion diced
3 carrots chopped
4 celery stalks
2 potatoes, diced
1 T minced garlic
1 thick slice of ham steak, diced
1 bay leaf
2 cups chicken broth
2-3 cups water
1 tsp cracked pepper
Salt to taste
Add all ingredients to the Instapot. Stir it well. Turn pot on High pressure for 20 mins. Release pressure. Stir soup and taste. May need additional 5-10 mins and salt.
It is virtually fool proof. What is great about the Instapot is you get a creamy soup the first day. When I use my crock pot the creaminess doesn't settle in till the second day. If it makes it to the second day.
For my big family of five kids, I double the recipe. This makes dinner one day and lunch the next.