Instant Pot Split Pea Soup

Recipe courtesy of Tiffany Cohen (@whatcha_cooking_good_looking)

Ingredients:

1, 16 oz. bag of split peas
1 leftover meaty ham bone
1/4 cup fresh parsley, chopped (not packed), plus more for garnish
1 medium to large onion, diced
3 carrots, peeled and chopped into small pieces
2 celery stalks, chopped into small pieces (you can include the leaves also)
3 cloves of garlic, chopped
Lots of salt and pepper
7–8 cups of water
1/2 cup chopped leftover ham, plus a bit more for garnish
Toasted Chabaso ciabatta bread

Instructions:

In your Instant Pot, add the ham bone. Cover with the split peas and the rest of the ingredients (try to stick to the order I have above). The water should cover the ham bone. Depending on the size of your Instant Pot you may need 7 or 8 cups to do so.
Pressure cook for 20 minutes. Once the 20 minutes is up, let the pressure release naturally for a few minutes. Then carefully manually release the pressure.
When done, remove the ham bone and any meat that fell off the bone. Using an immersion blender, pulverize the veggies. Add the chopped ham to the soup and mix well. Serve with a garnish of a bit of ham, chopped parsley, and black pepper.

Notes:

This soup freezes really well. Just pack it up in an air tight container, label with date and “Pea Soup”, and pop it in the freezer. Let thaw when ready to eat and you can either reheat on the stove top or in the microwave.