Yield: 6 to 8 Servings (Do not double!)

Adapted from J. KENJI LÓPEZ-ALT / Serious Eats

October 2016:  Are you an Instant Pot fan?  This is a great recipe to use.  My personal favorite, Pea Soup in a no-fuss, no-frills version of the classic.  If only Nabisco still made Crown Pilot Crackers 🙁.  This soup is made with green split peas, broth, and ham. It’s rich, creamy, and deeply flavorful, a perfect hearty meal on a cold day.
Prep: 10 Cook: 45

• 3TBS unsalted butter
• 1medium onion, finely diced, about 6 oz
• 1large rib celery, finely diced, about 4 oz
• 8oz ham, diced/cubed
  
• 2medium cloves garlic, minced
• 1lb dried green split peas
• 6cups low-sodium chicken stock, or water
• 2bay leaves
• Kosher salt and freshly ground black pepper

Set Instant Pot to HIGH SAUTÉ. Add butter and wait until foaming stops. Add onion, celery, and ham and cook, stirring, until softened but not browned, about 3 minutes. Add garlic and cook until aromatic, about 30 seconds.

Add peas, chicken stock or water, and bay leaves. Stir to combine, then close the lid. Set the Instant Pot to MANUAL HIGH pressure for 20 minutes, then rapidly release pressure by opening the air valve. Open pot lid, stir contents until smooth, season to taste with salt and pepper, and serve. Soup can be stored in the refrigerator for up to 1 week.

Note: Split peas are particularly prone to clogging valves and foaming, so do not attempt to double this recipe.  After cooking, make sure to immediately clean the gasket and valves on the lid as soon as the pot is cool enough to handle, since pea soup can clog the valves and harden if not properly cleaned.