Instant Pot Split Pea Soup

 

There’s a good reason split pea soup is a classic! It looks a little dowdy, and it wouldn’t look out of place in a hospital cafeteria, but it tastes incredibly wonderful and hearty. It’s also really easy to make, especially with the aid of a reliable Instant Pot. Thus, look no farther if you’re in the mood for a warm, incredibly cosy bowl of delight. Whether we use gammon or not, let’s create some Instant Pot Split Pea Soup!

Recipe By: Laura Rege

 

 

Ingredients:

1. 1 tablespoon beef fat or oil butter
2. One big onion, diced
3. two celery stalks, diced
4. two big, diced carrots
5. three minced garlic cloves
6. 450 grammes of green split peas
7. 1 tablespoon salt
8. 1500 millilitres of stock or water
9. two to three bay leaves
10. Optional: 2–4 fresh thyme sprigs
11. to taste, cracked black pepper
12. 200 grammes of chopped gammon, if desired

 

Directions:

1. Heat the oil, butter, or beef fat in your Instant Pot by setting it to the sauté feature.
2. To the Instant Pot, add the diced carrots, diced onion, and chopped celery. Sauté the vegetables for five minutes, or until they start to get somewhat tender.
3. Add the salt and minced garlic, then stir and simmer for an additional minute.
4. To the Instant Pot, add the split peas, stock or water, bay leaves, and fresh thyme (if using).
5. After fast cooking for 15 minutes on manual high pressure, shut off the cover.
6. After the cooking time is over, use the fast release to relieve any residual pressure after letting the pressure naturally release for ten minutes.
7. Take out the thyme sprigs and bay leaves from the soup. Puree the soup using an immersion blender or a standard blender until the desired consistency is reached.
8. Add a pinch of freshly cracked black pepper and taste-test the salt.
   Warm it up to the perfect temperature!

 

 

Instructions for thawing and reheating:

After transferring the soup from the freezer to the refrigerator, let it gradually defrost, ideally overnight, before serving. We like to be safe around here, so avoid thawing at room temperature! Room temperature is the danger zone!

On a low to medium heat, reheat the soup, stirring from time to time to avoid sticking or burning. It can also be reheated in the microwave by stirring and using brief bursts.

 

 

How to preserve this soup

Make sure to let your split pea soup cool to room temperature before storing it in the refrigerator to preserve its freshness. It is important that this process be completed as soon as possible to prevent the soup from being at room temperature for longer than two hours. The easiest approach to accomplish this is to either use an ice water bath to cool the soup even faster or move it into shallow containers to let more heat escape.

After the soup has cooled, keep it in the refrigerator for up to four days in sealed containers. Use resealable freezer bags or freezer-safe containers for freezing, making sure to remove as much air as possible to avoid freezer burn. Store frozen for up to two months.