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

1. Use the Sauté function and add the butter or oil along with the diced onions
2. Sauté onions til transparent, turn off pot
3. Add the garlic, ham, thyme, carrots, celery and bay leaves
4. Pour in a little of the chicken stock to deglaze the pot
5. Once the pot has been deglazed add the dry split peas
6. Add the remainder of the chicken stock
7. Set Instapot to manual and cook at high pressure for 15 minutes (or use the soup feature)
8. Once the 15 minutes let the pressure release naturally for an additional 10 minutes or until the silver button (float valve) drops down
9. Open the pot and remove the bay leaves
10. 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