Instant Pot Split Pea Soup

Super easy soup to make with left over ham bone.

3 tbsp butter 1 onion, diced 2 celery ribs, diced 2 carrots, diced 1 ham bone a smoked ham hock 1 pound dry split peas sorted through and rinsed 6 cups low sodium chicken stock 2 bay leaves salt and black pepper to taste

• Turn pressure cooker to the "sauté" setting. Melt butter (3 tablespoons) and sauté onion, celery, and carrots for about 5 minutes, until softened.

• Add the split peas, chicken stock (6 cups), ham bone (or hock or 6 oz. diced cooked ham), and the 2 bay leaves. Turn off the "sauté" function.

• Cover pressure cooker and set to manual, high pressure for 15 minutes.

• Allow the pressure to naturally release for 10-15 minutes. Then, quick release the pressure valve.

• Remove ham bone from the soup and remove the ham meat that's still attached to it. Add the ham meat back into the soup.

• Taste and season with salt and pepper. Serve immediately, or store in your refrigerator for up to 1 week or freezer in an airtight container for up to 6 months.

References

Bowl of Delicious - Instant Pot Split Pea Soup with Ham https://www.bowlofdelicious.com/instant-pot-split-pea-soup-ham-bone/