· 3 tablespoons butter· 1 onion (diced)· 2 ribs celery (diced)· 2 carrots (diced)· 1 ham bone (a smoked ham hock or 6 oz. diced deli ham can also be used)· 1 lb. dry split peas (sorted through and rinsed)· 6 cups chicken stock/broth (or veggie stock, water, or a mixture)· 2 bay leaves· kosher salt and black pepper· chopped fresh parsley (for garnish, optional)
Step 1Turn pressure cooker to the "sauté" setting. Melt butter (3 tablespoons) and sauté onion, celery, and carrots, seasoned with salt and pepper to taste, for about 5 minutes, until softened.Step 2Add the split peas, chicken stock (6 cups), ham bone (or hock or 6 oz. diced cooked ham), and the 2 bay leaves.Step 3Cover pressure cooker and set to manual, high pressure for 15 minutes.Step 4Allow the pressure to naturally release for 10-15 minutes. Then, quick release the pressure valve.Step 5If you used a ham bone or hock: 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.Step 6Taste 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.