• Add all ingredient so a 3-quart Instant Pot pressure cooker. Close lid and manually set on pressure cook HIGH for 15 minutes. Allow to slow release 20 minutes. Release any remainder pressure and open lid.
  1/2 medium yellow onion

  1 celery stalk

  1 small carrot

  1 pinch dried thyme

  1 pinch red pepper flakes

  2 ½ cups low sodium vegetable broth

  3/4 cup dried split peas

  1/4 teaspoon kosher salt and black pepper

  1 bay leaf
• Discard bay leaf and use immersion blender to puree pea soup. Serve with toppings such as grated cheddar cheese, scallions or oyster crackers.

Stove top Instructions

• Add 1 tablespoon olive oil to a soup pot of 3-quart Dutch Oven over medium high heat. Once oil is hot, add onion, celery and carrot. Sauté several minutes until veggies have softened. Add seasonings and stir for 1 minute.
  1/2 medium yellow onion

  1 celery stalk

  1 small carrot

  1 pinch dried thyme

  1 pinch red pepper flakes

  1/4 teaspoon kosher salt and black pepper
• Add remainder of ingredients and bring all to a boil. Cover and reduce temperature to simmer. Cook for 30 minutes. Discard bay leaf and use immersion blender to puree until smooth. Enjoy with topping of choice.
  2 ½ cups low sodium vegetable broth

  3/4 cup dried split peas

  1 bay leaf