Instant Pot Split Pea Soup
Ingredients:
1/4 c. extra-virgin olive oil
1 large leek, white and light green parts only, halved, washed well, and thinly sliced into half moons
1 medium onion, finely chopped
3 carrots, peeled and cut into thin rounds
3 stalks celery, thinly sliced
3 cloves garlic, minced
Kosher salt
Freshly ground black pepper
1 1/2 c. dried green split peas (about 12 oz.)
4 oz. ham, diced (about 1 c.)
1 tbsp. fresh thyme, plus more for serving
4 c. low-sodium chicken broth
2 tbsp. Juice of 1/2 lemon, plus wedges for serving
Directions:
Set Instant Pot to Sauté and add the oil, leek, onion, carrot, celery, and garlic. Season generously with salt and pepper. Cook, stirring occasionally, until the vegetables are softened, about 8 minutes.
Add split peas, ham, thyme, and broth, and stir to combine. Lock lid and set machine to cook at high pressure for 12 minutes. When finished, carefully turn the steam valve to the venting position to release the pressure.
Stir in lemon juice and season with salt and pepper. Divide soup among bowls. Top with more fresh thyme leaves, pepper, and a drizzle of oil. Serve with lemon wedges for squeezing over.
