Split pea soup has been around for years because it’s affordable, filling and makes the most of what you have. As it cooks, the peas soften and break down on their own, giving the soup that thick, almost creamy texture without adding anything extra. In the past, it would sit on the stove for hours. Using a pressure cooker just speeds things up, but you still get that same delicious flavour. Recipe compliments of Instant Pot.

Prep time: 10 minutes | Cook time: 30 minutes | Serves: 4 to 6

Ingredients

• Split peas
• Carrots
• Potatoes
• Celery
• Onion
• Beef or lamb
• Whole spices
• Water

Method

1. Rinse the split peas and set aside.
2. Use a food processor to roughly chop the vegetable mix. Add everything to the pressure cooker, including meat and water.
3. Stir to make sure nothing is sticking at the bottom.
4. Set to Pressure Cook on High for 30 minutes. Allow a full Natural Pressure Release.
5. When the pin drops, open the lid, scoop out meat and blend up vegetables, and add more boiling water if a smoother, thinner consistency is required.  
6. Return meat to the inner pot and then stir and serve.