You can either use your Instapot (Pressure Cooker) or you can use a slow cooker to make this flavourful soup. It’s so easy and so tasty
Ingredients
- 1 cup diced smoked ham
- 1 Tablespoon of butter or oil
- 1 Large carrot – diced
- 1 Large onion – diced
- 2 Large stalks of celery
- 1 pound (454g) dry split pea (yellow or green) – not pre-soaked
- 6 cups of low sodium chicken stock
- 1/8-1/4 tsp of dried thyme
- 6 cloves of garlic (minced)
- 2 Bay leaves
Directions if using Instapot
- Use the Sauté function and add the butter or oil along with the diced onions
- Sauté onions til transparent, turn off pot
- Add the garlic, ham, thyme, carrots, celery and bay leaves
- Pour in a little of the chicken stock to deglaze the pot
- Once the pot has been deglazed add the dry split peas
- Add the remainder of the chicken stock
- Set Instapot to manual and cook at high pressure for 15 minutes (or use the soup feature)
- Once the 15 minutes let the pressure release naturally for an additional 10 minutes or until the silver button (float valve) drops down
- Open the pot and remove the bay leaves
- Stirring will thicken the soup
Serve and enjoy
If using a Slow Cooker
Use can use the same recipe in a slow cooker. Instead of using an Instapot, sauté the onions in a pan and add them to the slow cooker along with all the other ingredients. Then set slow cooker for 5-6 hours on high or 8-10 hours on low
