Jan 15, 2016
Pressure Cooker Split Pea Soup (InstantPot)
Okay, so it won’t win any beauty contests, but this soup is the BOMB. So hearty and satisfying on these cold winter days here in the Smoky Mountains. Yum.
Do you have an InstantPot yet? Wow. It rocks my kitchen, that’s all I have to say. I’ve just started using it for actual recipes, instead of exclusively for cooking dry beans. I’m impressed! Yep, it’s an investment, just like a VitaMix or any other kitchen tool that is well-made and lasts a long time—it’s not cheap (about $100). But if you do a lot of cooking, especially beans, it is so worth it! What I love most about the InstantPot is the many different settings it has, from beans to steam to sauté ; it even has a slow cook mode!
Let’s get started with this recipe… yes, you can also make it in a slow cooker or even on the stove top, though the water amounts may differ (increase, most likely). I used to soak my beans prior to cooking them. I don’t have to do that anymore with the InstantPot. You still could soak them but, again, that would change the amount of water that is needed. So this recipe is specifically for use with dry, unsoaked, split peas in an InstantPot pressure cooker. In the ingredients list below you will see that I also use kombu, which is a sea vegetable. It helps us to digest the beans and also adds a bit of iodine, which, if you’re vegan, you need to either supplement with or find in sea veggies. 🙂