instant pot - pea soup

• 2 tbsp butter
• 2 carrots
• 1 onion
• 2 ribs celery
• 5 cups chicken stock
• 1 ham bone
• 1 cup chopped ham
• 2 cups split peas
• 2 bay leaves
• salt and pepper to taste

Dice the vegetables into small pieces. With your Instant Pot set on Saute, melt the butter. Then add the vegetables and cook until softened (about 4 or 5 minutes). Add the chicken stock. Deglaze if necessary. Add the remainder of the ingredients.

Put the lid on the Instant Pot and turn the valve to Sealing. Pressure cook for 15 minutes. NPR for an additional 15 minutes. Release any remaining pressure and remove the lid.

Remove the ham bone and the bay leaves.

Stir and serve.

Recipe Hints

• using a vegetable peeler, peel the outer layers of the celery away for less bitter and less stringy celery
• be sure to have extra chicken stock on hand in case you need to thin out the soup a little bit (but, you could use water in a pinch)
• remove any extra ham from the ham bone and either mix it into the soup or garnish the top of the soup with it
• this soup freezes well

This recipe is based on a recipe handed down from a family member and coverted to make in the Instant Pot

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