Eosinophilic Esophagitis Friendly Instant Pot Split Pea Soup
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Learn more →Ingredients
6 servings
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 1 lb (about 2 ¼ cups) dried green split peas, rinsed
- 1 smoked ham hock (about 1 lb)
- 6 cups low-sodium chicken broth
- 1 tsp dried thyme
- 2 bay leaves
- ½ tsp smoked paprika
- ¼ tsp black pepper
- salt, to taste
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Set the Instant Pot to Sauté (Normal). Add the olive oil and heat until shimmering, about 1 minute. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
- 2
Add the rinsed split peas, ham hock, chicken broth, dried thyme, bay leaves, smoked paprika, and black pepper. Stir to combine, making sure the split peas are fully submerged. Press Cancel to turn off the Sauté function.
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