Ingredients
- 16 ounces dry green split peas, rinsed & debris removed
- 1 pound smoked turkey meat (I used turkey wing)
- 6 cups water or low-sodium chicken broth
- 1/2 cup onion, diced
- 2 celery stalks, diced
- 2 medium-size carrots, peeled & diced
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon salt (or more)
- 1/2 teaspoon black pepper
- 1 bay leaf
- 1 tbsp oil (for pressure cooker)
Instructions
- Rinse the dry split peas for a minute under cold water. Remove any any obvious debris. Add to the slow cooker.
- Add onion, carrots, celery, garlic, thyme, salt, pepper, and water/broth. Stir to mix well.
- Nestle in smoked meat if using. Add bay leaf on top.
- Cook HIGH 3-4 hours or LOW 6-8.
- Remove bay leaf & stir.
- If you’re using meat: remove the meat from the slow cooker, shred and stir back into the soup.
- Turn on the pressure cooker and select sauté. Once hot, add oil, carrots, celery, and onion. Cook 5-7 minutes until soft. Add garlic & cook an additional minute.
- Pour in water/broth and deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
- Rinse the dry split peas for a minute under cold water. Remove any any obvious debris. Add to the Instant Pot.
- Stir in the thyme, salt, and pepper. Nestle in the smoked meat. Add bay leaf on top.
- Close lid and seal valve. Set high pressure for 15 minutes. When cooking time is complete, let the pressure release naturally for 10 minutes then quick release any remaining pressure.
- Remove bay leaf & stir.
- If you’re using meat: remove the meat from the pressure cooker, shred and stir back into the soup.
Notes
Add salt & pepper to taste when the soup is done cooking.
Soup will thicken as it cools.
- Prep Time: 15 minutes
- Cook Time: 4 hours
Nutrition
- Serving Size:
- Calories: 406
- Sugar: 7.9 g
- Sodium: 507.1 mg
- Fat: 3.9 g
- Saturated Fat: 1 g
- Carbohydrates: 52.6 g
- Fiber: 20.5 g
- Protein: 40.5 g
- Cholesterol: 76.3 mg