Sharing is caring!

This post may contain affiliate links. Please read our affiliate disclosure.

Serves: 8

Prep time: 10 minutes

Last-minute prep and cook time: 45 minutes

Ingredients

Prep bin:

  • 1 onion
  • 1 lb. split peas
  • 6 cups chicken broth
  • 2 bay leaves

Defrost:

  • 1 ham bone (pre-cooked)
  • Some extra cooked diced ham if there isn’t much left on the bone.

Pull out same day:

  • 1 cup chopped celery
  • 2 cups chopped carrots
  • 3 T butter
  • salt and pepper, as needed

Prep Directions:

  1. Dice onion, chop celery, and chop carrots. If making later, put the veggies in a sealed container or bag and refrigerate.
  2. Rinse and sort peas. Place in a bowl and set aside.

45 minutes before you plan to serve dinner:

  1. Turn the pressure cooker to “saute.” Add butter, onion, carrots, and celery, and cook until slightly softened.
  2. Add split peas, chicken broth, ham bone, diced ham if desired, and 2 bay leaves. Turn off the “saute” function.
  3. Cover the pressure cooker and turn the knob to sealing. Set to manual, high pressure for 15 minutes.
  4. Allow pressure to naturally release for 10-15 minutes. Then do a quick release of the remaining pressure.
  5. Remove the ham bone and the bay leaves. Add any meat stuck to the bone back in.
  6. Taste and season with salt and pepper as needed. Your broth may have made this unnecessary.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.