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Ingredients
40 Ounces chicken or vegetable stock
2 Cups split peas dry, uncooked
1/2 Onion, diced
2 Carrots, sliced
2 Celery stalks, sliced
2 Tablespoons olive oil
1 1/2 Teaspoons salt
1 Teaspoon garlic powder
1 Cup ham, diced
Instructions
Put Instant Pot on saut� and add olive oil, onions and ham.
Cook for a few minutes just until onions soften and ham juices are released.
Add all other ingredients and stir well so salt dissolves.
Put the lid on the pot and close steam valve.
Set to manual, pressure, high for 17 minutes.
Move your steam valve just slightly so the steam releases and carefully lift lid.
Stir and serve.