My adaptation of the classic split pea soup, that is done in less than an hour. Filly and comforting!
When the bacon is rendered, add the celery and onion to saute in the fat. If not using the bacon then. . .
Add the celery, onions, and carrots to sauté if not using bacon, qbout 2-3 minutes.
Add broth, peas, and bay leaves.
Place the pressure lid on the pot and turn the toggle switch to "seal".
Set temperature to HIGH and set time for 15 minutes.
After cook time is up, do a natural release for 10 minutes. Then slowly release the remaining pressure in the pot.
Upon opening the lid, give the soup a good stir as a lot of the peas may have settled on the bottom.
Add ham into the pot and give it another stir, then remove the bay leaves.
Upon, serving drizzle some sour cream on top. Makes a lovely presentation.
modified from:
Joanne Andrea @The Salty Pot
https://thesaltypot.com/foodi-split-pea-soup-with-ham-bone/
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