A great way to use some of the left-over ham from the holidays! This is a great source of fiber, protein, and gut healing properties to recover from the indulgent holiday! By using the Instant Pot, you can have this made in no-time ready for lunches or dinner for the week!
- 3 tablespoons olive oil
- 1 onion, diced
- 2 ribs celery, diced
- 2-3 carrots, diced
- 1 ham bone, or 6 oz. diced ham
- 1 lb. dry split peas, sorted through and rinsed
- 6 cups chicken stock, bone broth, veggie stock, water, or a mixture
- 2 bay leaves
- kosher salt and black pepper
- Turn pressure cooker to the “sauté” setting. Add Olive oil and sauté onion, celery, and carrots, seasoned with salt and pepper, for about 5 minutes, until softened.
- Add the split peas, stock/water, ham, and bay leaves.
- Cover pressure cooker and set to manual high pressure for 15 minutes.
- Allow the pressure to naturally release for 10-15 minutes.
- If you used a ham bone: remove the it from the soup and remove the ham meat that’s still attached to it. Add the ham meat back into the soup.
- Taste and adjust seasonings if necessary. Serve immediately, or store in your refrigerator for up to 1 week or freezer in an airtight container for up to 6 months.
- Chop your onion in a small food processor – save the tears
- You can also use Gee instead of Olive Oil
- Want a little more protein, add a scoop of Vital Protein Collagen
- Double this recipe and start the new year off right!
- You can easily use a slow cooker instead, just cook for 8-10 hours