- 3 tablespoons olive oil
- 1 onion diced
- 2 ribs celery diced
- 2 carrots diced
- 1 ham bone, a smoked ham hock or 6 oz. diced ham
- 1 lb. dry split peas, sorted through and rinsed
- 6 cups chicken stock/broth or veggie stock, water, or a mixture
- 2 bay leaves
- kosher salt and black pepper
- splash of sherry or marsala
- chopped fresh parsley for garnish, optional
- Turn pressure cooker to the "sauté" setting. Melt butter (3 tablespoons) and sauté onion, celery, and carrots, seasoned with salt and pepper to taste, for about 5 minutes, until softened.
- Add the split peas, chicken stock (6 cups), ham bone (or hock or 6 oz. diced cooked ham), and the 2 bay leaves.
- Cover pressure cooker and set to manual, high pressure for 15 minutes.
- Allow the pressure to naturally release for 10-15 minutes. Then, quick release the pressure valve.
- If you used a ham bone or hock: remove the it from the soup and remove the ham meat that's still attached to it. Add the ham meat back into the soup.
- Add a splash of sherry, madeira or marsala wine. Taste and adjust seasonings.
- Can store in your refrigerator for up to 1 week or freezer in an airtight container for up to 6 months.