Instapot Split Pea Soup
Ingredients:
– 1 pound dried split peas
– 8 cups vegetable broth
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 medium carrots, diced
– 2 celery stalks, diced
– 2 bay leaves
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– 1 teaspoon salt
– ½ teaspoon black pepper
– 2 tablespoons olive oil
Instructions:
1. Rinse the split peas under cold water and set aside.
2. Turn on the Instapot and select the Sauté function. Heat the olive oil and add the chopped onion and minced garlic. Cook until they become translucent.
3. Add the diced carrots and celery to the pot and cook for another 2-3 minutes, stirring occasionally.
4. Press the Cancel button to stop the sautéing process.
5. Add the rinsed split peas, vegetable broth, bay leaves, dried thyme, dried rosemary, salt, and black pepper to the pot.
6. Give everything a good stir to combine the ingredients.
7. Close the Instapot lid and set the valve to the Sealing position.
8. Select the Soup function and set the cooking time to 20 minutes on high pressure.
9. Once the cooking time is up, allow the pressure to release naturally for about 10 minutes. Then, carefully do a quick release to release any remaining pressure.
10. Open the lid and remove the bay leaves. Use an immersion blender or a regular blender to blend the soup until smooth, or leave it chunky, depending on your preference.
11. Taste and adjust the seasoning if needed.
12. Serve hot and enjoy!
Estimated Cooking Time: 30 minutes
Yield: Approximately 6 servings
Note: This Instapot Split Pea Soup can be stored in the refrigerator for up to 4 days or frozen for future use.