I made split pea soup in the Instant Pot (IP) last night for the first time. I’m not a big fan of pea soup but I think that’s because I usually have had it from a can and it’s been a looooong time since I’ve had any at all. Anyhow, last night I thought I’d try it. It was really something I came up with in my head after seeing no actual recipe that I wanted to follow. A lot of recipes called for ingredients I didn’t have so this is what I came up with. We all enjoyed it (my uncle even had a couple of servings!), so I guess I wasn’t the only one who thought it turned out pretty good
- About 3/4 head of celery
- About 1 c finely sliced or chopped carrot (see note below)
- About 9 c water
- About 3 tbsp chicken Bovril
- 1 large yellow onion finely chopped
- 3 c split peas
- 2 c cubed ham (no bigger than 1″)
- 1 tsp salt
- 1 tsp marjoram
- 3/4 tsp savory
- 3/4 tsp thyme
Add water and celery to the IP (it should come up to about the 10 c mark). Pressure cook for 20 minutes (I used the meat/stew setting). Do a quick release of the steam. When safe to continue, carefully blend with an immersion blender to shred all the celery up (it should be very soft at that point). Add remaining ingredients and stir well. Pressure cook on the same setting for 40 minutes. Do a quick release and when safe to continue, stir with a large spoon to break up the clumps of peas and give it a smooth consistency.
- This will give you a very creamy texture to the soup without any pea pieces (they get mushy), but it’s very nice.
- I left the celery in large pieces about 4″ long and used my immersion blender on it when cooked. If you’d prefer not to do this, just thinly slice the celery before putting it in the IP.
- Next time I will add a good cup (maybe 2!) of sliced carrots (I didn’t think I had any but turns out I did in the basement!).