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|By :Jeffrey Eisner|
|Browse Category||Soups, Stews & Broths|
|Cooking Technique||Pressure Cook, Sauté|
|Main Ingredient||Carrot, Celery, Dried Split Peas, Dry Sherry, Ghee, Greek Yogurt, Ham Bone or Ham Hock, Low Sodium Chicken Broth, Yellow Onion|
|Keyword||instant pot soup recipe, soup recipes|
|Prep Time||10 minutes|
|Cook Time||55 minutes|
JEFF’S TIPs: If you want a slightly thinner soup, add another cup of broth in Step 4.
You can use some of the meat from the ham hock for garnish, if desired.
If you have leftovers, you can always save them in the fridge or even in the freezer, but note that the soup will get very thick as it cools—almost like a paste. This is because the peas continue to absorb the broth even after cooking. Once reheated, it will become soup-like again, but to achieve this, you’ll have to add some more broth of your choice while reheating and mix well to thin it out a bit. Use 1/3 to 1/2 cup of broth for each 1 cup of leftover soup you heat up.
Cooking NOW, without all ingredients…had to improvise on seasoning, and amount, but I used it as a stand for how to cook the peas in the pot. Will trt ro get back to you on my results!
Easy to prepare. Used yellow peas & added lots of ham pieces .
Used fresh thyme & fresh oregano.
After the 15 min. pressure cooking on high allowed 30 mins. for the pressure valve to release. This allows the peas to cook longer.
Did not add yogurt. Soup was delicious.