Photos by Aleksey Zozulya
INGREDIENTS
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INSTRUCTIONS
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Add the ghee or olive oil to the Instant Pot and hit Sauté. Once heated (about 3 minutes), add the onion, celery, and carrot and sauté for 5 minutes, stirring occasionally.
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Add the sherry and allow to simmer for another minute. Add the broth, Worcestershire or steak sauce, seasoned salt, pepper, thyme, oregano, bay leaves, and split peas and stir. Add the ham hock.
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Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel, and then hit Manual or Pressure Cook on High Pressure for 15 minutes. When done, allow a 15-minute natural release followed by a quick release.
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Discard the bay leaves and remove the ham hock (see Jeff’s Tips). Stir all the contents in the pot up from the bottom as the split peas will have basically become a puree and will thicken the soup immediately once stirred up.
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Stir in the yogurt (if using) until combined, and serve.
RECIPE NOTES
JEFF’S TIPs: If you want a slightly thinner soup, add another cup of broth in Step 4.
You can use some of the meat from the ham hock for garnish, if desired.
If you have leftovers, you can always save them in the fridge or even in the freezer, but note that the soup will get very thick as it cools–almost like a paste. This is because the peas continue to absorb the broth even after cooking. Once reheated, it will become soup-like again, but to achieve this, you’ll have to add some more broth of your choice while reheating and mix well to thin it out a bit. Use 1/3 to 1/2 cup of broth for each 1 cup of leftover soup you heat up.
Per serving
Calories: 459
Fat: 30.8g
Carbs: 13.2g
Sodium: 752mg
Protein: 31.8g
Fiber: 4.4g
Sugars: 2.3g
Photo Credit:- Cosori Air Fryers
Source:- Cosorithis