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:
- Dice onion, chop celery, and chop carrots. If making later, put the veggies in a sealed container or bag and refrigerate.
- Rinse and sort peas. Place in a bowl and set aside.
45 minutes before you plan to serve dinner:
- Turn the pressure cooker to “saute.” Add butter, onion, carrots, and celery, and cook until slightly softened.
- Add split peas, chicken broth, ham bone, diced ham if desired, and 2 bay leaves. Turn off the “saute” function.
- Cover the pressure cooker and turn the knob to sealing. Set to manual, high pressure for 15 minutes.
- Allow pressure to naturally release for 10-15 minutes. Then do a quick release of the remaining pressure.
- Remove the ham bone and the bay leaves. Add any meat stuck to the bone back in.
- Taste and season with salt and pepper as needed. Your broth may have made this unnecessary.
