Split Pea Curry Instant Pot at Frances Festa blog

Split Pea Curry Instant Pot. All of the flavor in this curry split pea soup comes from the spice paste. Add all ingredients to instant pot inner pot. 1/2 cup yellow split peas. 2 1/4 cup vegetable stock. Simple split pea soup, made in an instant pot, goes perfectly with crusty bread on. Secure lid in place > turn valve to sealing > select manual or pressure cook > adjust time to 18 minutes > after 10 seconds. See the section above for details on how to cook this soup in a slow cooker or an instant pot. Thai ingredients add an amazing punch to the dish. This delicious soup can also be made on your stove top, instructions on how to do that are included.

RestaurantInspired Instant Pot Chicken & Split Pea Korma — Foraged Dish
from www.forageddish.com

See the section above for details on how to cook this soup in a slow cooker or an instant pot. 1/2 cup yellow split peas. Secure lid in place > turn valve to sealing > select manual or pressure cook > adjust time to 18 minutes > after 10 seconds. 2 1/4 cup vegetable stock. All of the flavor in this curry split pea soup comes from the spice paste. This delicious soup can also be made on your stove top, instructions on how to do that are included. Thai ingredients add an amazing punch to the dish. Simple split pea soup, made in an instant pot, goes perfectly with crusty bread on. Add all ingredients to instant pot inner pot.

RestaurantInspired Instant Pot Chicken & Split Pea Korma — Foraged Dish

Split Pea Curry Instant Pot All of the flavor in this curry split pea soup comes from the spice paste. Add all ingredients to instant pot inner pot. All of the flavor in this curry split pea soup comes from the spice paste. Simple split pea soup, made in an instant pot, goes perfectly with crusty bread on. This delicious soup can also be made on your stove top, instructions on how to do that are included. 1/2 cup yellow split peas. See the section above for details on how to cook this soup in a slow cooker or an instant pot. 2 1/4 cup vegetable stock. Secure lid in place > turn valve to sealing > select manual or pressure cook > adjust time to 18 minutes > after 10 seconds. Thai ingredients add an amazing punch to the dish.

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