Instant Pot Best Split Pea Soup

pressureluckcooking.com

Alexis Chac

3 tbsp of salted butter

8 oz of thick-cut bacon or pancetta, diced OR 1 ham bone or ham hock

1 yellow onion, diced

2 stalks of celery, diced

2 to 3 carrots, peeled and diced

½ cup of Sherry (cooking Sherry is fine too. If not using the Sherry, add in ½ cup more broth below)

5.5 cups of chicken, garlic and/or ham broth (you can use 2.5 cups of each broth; I used 3 tsp of Garlic Better Than Bouillon 3 cups of water and 2.5 tsp of Ham Better Than Bouillon 2.5 cups of water but you can use 5 cups of only one flavor if desired)

1 tbsp of Worcestershire sauce

1 tsp of black pepper

1 tsp of dried thyme

1 tsp of oregano

1 lb of dry split green peas, rinsed

2 bay leaves

2 tbsp or ¼ cup of Boursin cheese (any flavor) or even cream cheese or sour cream (all optional)

* Re-heating Tip: If you have leftovers, the soup with get very thick in the fridge – almost like a paste. This is because the peas continue to absorb the broth once cooled in the fridge. Once re-heated on the stove, it will be become soup-like again. But to achieve this, add some more broth of your choice while re-heating and mix well to thin it out a bit. As a proper ratio, use 1/3 to 1/2 cup of broth for each 1 cup of leftover soup you heat up (it will be scoop-able once refrigerated for easy measuring). The more broth added to reheating, the thinner the soup. note: Re-heating Tip: If you have leftovers, the soup with get very thick in the fridge - almost like a paste. This is because the peas continue to absorb the broth once cooled in the fridge. Once re-heated on the stove, it will be become soup-like again. But to achieve this, add some more broth of your choice while re-heating and mix well to thin it out a bit. As a proper ratio, use ⅓ to ½ cup of broth for each 1 cup of leftover soup you heat up (it will be scoop-able once refrigerated for easy measuring). The more broth added to reheating, the thinner the soup.

Directions at pressureluckcooking.com

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