My Split Pea Soup

By catgirl

Ingredients

• 1 cup finely chopped onion
• 4 medium carrots, coarsely chopped
• 3 celery stalks, including the leaves, coarsely chopped
• 1 teaspoon fresh thyme leaves
• 1 pound green split peas, or a combination of green and yellow split peas, rinsed
• 5 cups chicken or vegetable stock or store-bought chicken or vegetable broth
• 1/2 to 1 teaspoon chipotle chili pepper
• 1/2 teaspoon freshly ground pepper

Details

Adapted from

Preparation

Step 1

Heat the pressure cooker to medium-high heat and add the onion, carrots, celery, and thyme; cook for 2 to 3 minutes to soften the onion. Add the peas and stock. Lock the lid in place and cook at high pressure for 10 minutes.

Release the pressure naturally and remove the lid. Stir the soup, taste for seasoning, and add pepper as needed.

Note: I added the bone from a center-cut ham steak prior to pressure cooking.