soup - split pea soup with chicken sausage - ip

By tinathorn

Ingredients

• 1 lb. ground chicken sausage
• 2 tablespoons butter
• 1 onion, finely chopped
• 1/2 cup diced celery
• 1/2 cup diced carrots
• 2 cloves garlic, pressed or finely chopped
• 2 14-ounce cans (28 ounces) chicken stock
• 2 cups water
• 1 package (16 ounce) split peas, rinsed and sorted
• 1/4 teaspoon dried red pepper flakes
• 1/2 cup half and half
• Salt and fresh ground pepper to taste

Details

Servings 6
Adapted from pressurecookingtoday.com

Preparation

Step 1

Select sauté and brown sausage in pressure cooking pot. Remove to a plate.
Melt butter in pressure cooker pot. Sauté onions, celery, and carrots until tender, about 5 minutes. Add garlic, cook for one minute. Add chicken stock, water, split peas and red pepper flakes.
Select high pressure and 10 minutes cook time. When beep sounds turn pressure cooker off, wait 10 minutes and then use a Quick Pressure Release to release any remaining pressure.
When valve drops carefully remove lid, tilting away from you to allow steam to disperse. Puree until mixture is very smooth. (I used my immersion blender and pureed it in the pressure cooker pot.)
Select Simmer and add sausage and half and half and heat until sausage is heated. Add salt and pepper to taste.