Instant Pot® Split Pea Soup recipe
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Ingredients
- 2 tablespoons butter 1 tablespoon olive oil 1 onion, diced 3 stalks celery, diced 2 bay leaves ½ teaspoon dried thyme 3 carrots, chopped 6 slices bacon, chopped 4 cloves garlic, minced ½ teaspoon salt ¼ teaspoon ground black pepper 6 cups chicken broth 1 pound green split peas, rinsed and sorted
Nutrition Info
- 408.4 caloriescarbohydrate: 53.6 gcholesterol: 26.3 mgfat: 11.6 gfiber: 21 gprotein: 24 gsaturatedFat: 4.2 gservingSize: -sodium: 1649.9 mgsugar: 10.1 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Split Pea Soup
Directions
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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.