Instant Pot Yellow Split Pea Soup With Ham Bone at Pearl Allen blog

Instant Pot Yellow Split Pea Soup With Ham Bone. Sprinkle in the salt, pepper, thyme, oregano, and parsley. Add the carrots, garlic, cubed ham, and black pepper, and. Saute until the onion softens, about five minutes. In 6 or 8 quart instant pot, add onion, carrots, garlic, split peas, potatoes, ham. In a colander, add split peas, rinse with cold water and set aside to drain. Put the pressure lid on and make sure the valve is sealed. Pressure cook on high for 10 minutes with a 10 minute natural release. Make a well in the center of the soup. Add the drained split peas, onion, carrots, celery, and potato. Add ham and cook for 1 minute. Open the lid and remove the bay leaves. Completely deglaze the bottom of the pot by scrubbing the flavorful brown bits with a.

Instant Pot Split Pea Soup (made with a leftover ham bone) Bowl of
from www.bowlofdelicious.com

Open the lid and remove the bay leaves. In 6 or 8 quart instant pot, add onion, carrots, garlic, split peas, potatoes, ham. Add ham and cook for 1 minute. Saute until the onion softens, about five minutes. In a colander, add split peas, rinse with cold water and set aside to drain. Make a well in the center of the soup. Sprinkle in the salt, pepper, thyme, oregano, and parsley. Add the carrots, garlic, cubed ham, and black pepper, and. Put the pressure lid on and make sure the valve is sealed. Pressure cook on high for 10 minutes with a 10 minute natural release.

Instant Pot Split Pea Soup (made with a leftover ham bone) Bowl of

Instant Pot Yellow Split Pea Soup With Ham Bone Pressure cook on high for 10 minutes with a 10 minute natural release. Add ham and cook for 1 minute. Sprinkle in the salt, pepper, thyme, oregano, and parsley. Pressure cook on high for 10 minutes with a 10 minute natural release. In a colander, add split peas, rinse with cold water and set aside to drain. In 6 or 8 quart instant pot, add onion, carrots, garlic, split peas, potatoes, ham. Add the drained split peas, onion, carrots, celery, and potato. Saute until the onion softens, about five minutes. Make a well in the center of the soup. Put the pressure lid on and make sure the valve is sealed. Completely deglaze the bottom of the pot by scrubbing the flavorful brown bits with a. Open the lid and remove the bay leaves. Add the carrots, garlic, cubed ham, and black pepper, and.

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