SPLIT PEA SOUP IN THE INSTANT POT RECIPES

Steps:

• Prepare the following, adding each to the same medium bowl as you complete it: Peel and dice 2 medium carrots (about 1 cup). Dice 2 medium celery stalks (about 1 cup). Dice 1/2 medium yellow onion (about 1 cup). Finely chop 2 garlic cloves.
• Heat 1 tablespoon olive oil in a 6-quart or larger electric pressure cooker on the highest Sauté setting until shimmering. Add the carrot mixture, 1 bay leaf, 1/2 teaspoon dried thyme, and 1/2 teaspoon kosher salt. Season with a few grinds of black pepper and cook, stirring occasionally, until the onions are softened, about 5 minutes. Meanwhile, place 1 pound dried green split peas in a fine-mesh strainer and pick through and discard any stones; rinse the split peas briefly under cold water. Dice 7 to 8 ounce cooked ham if needed (about 1 1/2 cups).
• Add the split peas, ham, 1 (32-ounce) carton low-sodium chicken broth, and 2 cups water to the pressure cooker and stir to combine. Turn off the pressure cooker. Lock the lid on and check that the pressure valve is set to seal. Set to cook for 15 minutes on HIGH pressure. It will take 10 to 18 minutes to come up to pressure.
• When the cook time is up, quick release all the pressure. Discard the bay leaf. Stir the soup until very well combined and creamy. If the soup is too thick, thin out with more water as needed. Taste and season with more kosher salt and black pepper as needed.

Steps:

• Pour the chicken broth into an Instant Pot or other multi-cooker and set to sauté. Add the thyme, ham and butter. While the broth heats, chop the celery, cut the carrots into 1/2-inch-thick rounds, halve the leek lengthwise and thinly slice and chop the garlic; add the vegetables to the pot as you cut them.
• Rinse the split peas in a colander, discarding any small stones, then add to the pot. Secure the lid, making sure the steam valve is in the sealing position, and set the cooker to high pressure for 15 minutes. When the time is up, carefully turn the steam valve to the venting position to release the pressure.
• Turn off the cooker. Remove the lid and stir the soup; discard the thyme sprigs. Thin the soup with up to 1 cup water if needed (the soup will continue to thicken as it cools). Season with salt and pepper. Divide among bowls and top with the pita chips.