Split pea soup with ham in less than an hour? Our new obsession is Ricardo’s Multifunction Electric Pressure Cooker so we’ve created a delicious split pea soup using Evan’s Maple Sugar ham to make it easy peasy and quick like a bunny!
2 tablespoons (30ml) olive oil
1 medium onion, finely chopped
2 stalks celery, finely chopped
2 large carrots, finely chopped
2 cloves garlic, minced
3 cups (450g) Evan’s Sugar Maple Ham, cut into bite sized cubes
1 carton (946ml) unsalted chicken broth*
1 1/2 cups (360ml) water
2 cups (500g) dried green split peas, rinsed
2 bay leaves
1/2 teaspoon (2ml) pepper
*salt (cooked ham can be salty so we suggest seasoning with salt once the soup is cooked so that it can be adjusted according to taste)
Select the sauté function on the instant pot and add in the olive oil. As it starts to heat, add the onion, celery and carrot. Cook for 4-5 minutes until vegetables start to soften. Add in the garlic and cook for 1 minute more. Cancel the sauté function on the instant pot.
Add the ham and mix with the vegetables. Stir in the broth and water and then add the peas. Season with the pepper. Give a good stir to pot to evenly distribute the ingredients and add in the bay leaves. Secure the lid in place. Position the pressure release valve to the “sealing” position. Select the bean function. The pot will start to pressurize and then cook for 30 minutes. Once the pot indicates it is in the warming mode, release the pressure valve and open the lid.
Ready to serve.
Queen Bee Tip: As this recipes serves 8, it makes a great dish to “care & share”. Store in glass jars and drop off to family or neighbours especially seniors.