2 TBS butter or olive oil
2-3 cups diced ham
1 1/2 cups chopped onions
3/4 cup diced celery
3/4 cup diced carrots
3 cloves garlic, finely chopped
6 cups chicken broth (or a combination of chicken broth and water)
1/2 tsp pepper
1/4 tsp thyme
1-2 bay leaves
Optional: ham bone or ham hock
1 lb (about 2 1/4 cups) green or yellow split peas - rinsed until water runs clear
Press "sauté" on the Instant Pot. When the display indicates "hot", add the butter or oil. Add the diced ham and sauté for a few minutes, stirring frequently until nicely browned. Add onion, carrot and celery and cook, stirring frequently, until softened. This will take about 3-4 minutes. Add garlic and then hit "cancel".
Add the broth/water to the pot. Using a wood spoon, stir well to get all of the brown bits off the bottom of the pot and into the liquid. Make sure you do a good job of getting all of the browned bits off the bottom of the pot to prevent the "burn" warning.
Stir in the pepper, thyme, bay leaves, hambone or hock, if using, and the split peas. Close the lid. Make sure the valve is set to sealing and push "pressure cook" or "manual". Set the time to 15 minutes. When it beeps that it is done, leave it for a full natural release. This could take anywhere from 15-25 minutes.
When the pin drops, open the lid and remove the bay leaves. If you added a ham bone or hock, remove it also. Remove any of the meat from the bone/hock and add it back to the soup taste the soup and add salt and pepper if needed (see below note). Garnish the soup with some delicious croutons.
*NOTE: Since ham is salty, this recipe does not call for any additional salt. I recommend adding salt at the end if it is needed.
When reheating leftovers, you may need to add some water to thin out the soup.
Serves: 6-8
Source: The Rootitoot Cookbook
(If you don't have this cookbook for the Instant Pot, I highly recommend getting it. All of Rootitoot's recipes are delicious.)
Kimberly
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