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
RECIPE NOTES
Nutritional values do not include toppings such as cheese, diced ham, or oyster crackers.