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Ingredients
1 Tablespoons olive oil
2 Tablespoons butter
1 Onion, diced
3 Celery stalks, diced
2 Bay leaves
1/2 Teaspoon Thyme leaves, dried
3 Carrots, chopped
4 Garlic cloves, pressed or finely minced
1/2 Teaspoon salt
1/4 Teaspoon pepper
6 Cups chicken or vegetable broth (use only 5 cups for a thick soup, 7 cups for a thinner soup)
1 Pound green split peas, rinsed & sorted (un-soaked)
1/2 Teaspoon liquid smoke
Use any of these for your meat (or a combination of them)
6 Bacon slices, chopped
2 Small ham hocks which will add a smoky flavor and richness
1 Ham bone or 2 Cups diced ham
Instructions
Turn the pressure cooker on to the Saut� function. Let it warm up and add the olive oil and butter.
Add the onion, celery, bay leaves, and thyme. Cook, stirring occasionally, until onion starts to turn translucent.
Add the carrots, garlic, bacon or ham, if using, and salt & pepper. Cook for a minute.
Add the broth and ham bone or ham hocks, and liquid smoke. Let come to a simmer.
Stir in the split peas.
Place the lid on the pot and lock it in place. Set the steam release knob to the Sealing position.
Cancel the saut� function and Choose Pressure Cook/Manual, and use the + or - or dial to choose 18 minutes. It will take a few minutes for the pot to come to pressure.
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.
When the pin in the lid drops down, carefully open the lid. Remove the bay leaves and the bone or ham hocks, if used.
Taste and adjust the salt as desired.
Serve hot. The soup will thicken quite a bit when it cools, that is normal.