Split Pea Soup - Instant Pot

Genene Abraham

2 tablespoons butter

1 onion, finely chopped

½ cup diced celery

½ package bacon

½ cup diced carrots

2 cloves garlic, pressed or finely chopped

2 14-ounce cans (28 ounces) chicken stock ( I used low sodium)

2 cups water

1 package (16 ounces) split peas, rinsed and sorted

½ cup half and half ( whole milk)

Salt and fresh ground pepper to taste

Melt butter in pressure cooker pot. Sauté onions, celery, and carrots until tender, about 5 minutes. Add garlic, chicken stock, water, split peas and bacon.

Select high pressure and 18 minutes cook time. When beep sounds turn pressure cooker off, then use a Quick Pressure Release to release any remaining pressure.

When valve drops carefully remove lid, tilting away from you to allow steam to disperse. I removed the bacon at this point as hubby doesn’t care for bacon that isn’t crisp. Add half & half & puree until mixture is very smooth. (I used my immersion blender and pureed it in the pressure cooker pot.)

Add salt and pepper to taste.

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