Split Pea and Ham Soup

Taste: Very good.

Cleanup: Dead simple.

Ingredients: All available at Publix

I used the recipe at Pressure Cooker Split Pea and Ham Soup, and made some minor modifications.

Instead of 8 cups of water, I used a 32 oz (4 cups) box of low sodium vegetable broth. I also added 1 1/2 cups of water (lots of reviews said it was too thin with 8 cups of liquid, and I like thick soups, this seemed to come out with a nice consistency).

I also forgot the thyme, but it tasted wonderful without it, so I probably won't bother with it in the future either.

Because I'm lazy, I wandered around Publix and found a 1 pound package of diced ham, a small container of diced celery and a bag of sliced carrot pieces, so the only thing I had to chop myself was the onion (and onions are easy to chop). Looking on the internet I found 2 carrots are 8 oz, and 2 celery ribs are 4 oz, so I weighed out my pre-chopped veggies and dumped them in.

Set the Instant Pot for 20 minutes on manual, turn it off when the timer expires and give it 15 minutes to natural release, then turn the valve and let the rest of the steam out.

Stir it up, spoon it into a bowl, add some fresh ground black pepper, and it is delicious.

The remainder of the soup in the pot forms a pretty amazing skin while you are eating, so I'll see what it is like when I re-heat my next serving.

Woa! After sitting the the fridge overnight, the stuff left in the pot has solidified into something like split pea ice cream (and it isn't bad cold - probably better than Tom Brady's avocado ice cream :-).

P.S. The peas are reduced to complete mush, so if you like to be able to see the peas, this isn't for you.

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