The recipe is originally from my book The Pantry Principle. Back then it was designed for a slow cooker. Now that we have Instant Pots the recipe has been modified.
This is a delicious way to utilize split peas from your food storage. If necessary this recipe can be modified to also used dried vegetables from your storage however this will require the addition of extra liquid. See the parenthetical notes in the recipe for food storage modifications.
IP Split Pea Soup
The addition of the dulse, an edible seaweed found in the North Atlantic, to this recipe adds a wonderful flavor and a big boost of iodine and the other trace elements our bodies need. If you want to make this as a vegetarian dish simply substitute vegetable broth or water for the bone broth.
Making this soup in the Instant Pot is a great way to have a quick hot meal ready to eat after a long day.
2 carrots, diced (1 cup dehydrated carrot slices)
2 ribs celery, diced (1/3 cup dehydrated celery)
1 onion, diced (1/3 cup dried onion)
1 pound dried split peas, picked over and washed
2 tablespoons olive oil
2 bay leaves
1 tablespoon fresh thyme
6 cups bone broth
1 teaspoon sea salt
¼ teaspoon fresh ground pepper
2 tablespoons dulse (a type of seaweed), crumbled
Place all ingredients except salt, pepper, and dulse in an Instant Pot. Stir well to combine.
IP Cook Time 15 minutes Natural Release approximately 15 minutes.
Slow Cooker Time – 8 hours on low
Remove bay leaf
Add salt and pepper
Blend together with an immersion blender
Ladle into bowls to serve and top with 1 teaspoon crumbled dulse
Ever since I got an Instant Pot® (IP) it has become my favorite appliance. I use it so much that I got tired of dragging it up from the cupboard under the counter and now it lives on my kitchen counter full-time. It gets used regularly for a wide variety of dishes. That includes for summer meals.
Just because it’s summertime doesn’t mean that we should not eat soup. And while there are lots of delicious cold summer soups, like this amazing gazpacho, even hot soups can be a wonderful summertime dish because they take advantage of the season and what’s fresh. Of course just because we want to enjoy summer soups, doesn’t mean we want the heat and humidity in our kitchen that comes along with cooking soup. That’s where the instant pot is such an amazing kitchen tool. it takes so much less time and therefore adds less heat to the kitchen.
This recipe is so quick and easy to put together that it’s sure to become one of your summertime (or anytime) favorites. And one of the best things about it is that it’s actually a pretty flexible recipe. Don’t have green beans? Use lima beans. Or asparagus. Don’t have zucchini, add mushrooms. You really can add a wide variety of vegetables to this. (pssst…I’ve sometimes been known to clean out my crisper drawer by simply throwing a bunch of veggies into the instant pot, following the general proportions of this recipe, adding bone broth, herbs, and letting the IP do it’s magic.)
Instant Pot Summer Vegetable Soup
- 1 tablespoon extra virgin olive oil
- 3 cloves garlic, minced
- 4 large stalks celery, chopped
- 4 large carrots, sliced
- 1 medium red onion, chopped
- 1 cup green beans, cut into pieces
- 1 cup zucchini or summer squash, diced
- 8 cups bone broth
- 1 pound red potatoes, quartered
- 1 teaspoon fresh rosemary, minced
- 1/2 teaspoon fresh thyme, minced
- 1 teaspoon fresh parsley, minced
- 1 pint cherry tomatoes, chopped
- 2 cups fresh baby greens such as kale, spinach or arugula
- Sea salt and fresh ground black pepper to taste
- 2 tablespoons fresh lemon juice
- Parmesan cheese, freshly shaved or grated
- Add olive oil to liner pot and set function to Sauté
- Add garlic, celery, carrots, and onion,
- Sauté until onion is wilting and golden in color, approximately 4-5 minutes
- Add green beans, zucchini, potatoes, tomatoes, herbs, salt and pepper
- Add bone broth and stir to combine
- Put on lid and lock into place, setting the vent to “Sealing”
- Set pot to “Manual” for 3 minutes
- When cooking time is finished, allow pressure to release naturally for 10 minutes, then manually release any remaining pressure
- Remove lid and add baby greens and lemon juice, stirring to combine well
- Serve immediately topped with freshly shaved or grated Parmesan cheese
The Ingredient Guru, Mira Dessy https://www.theingredientguru.com/
More delicious summer recipes
Here are a few more fabulous summertime recipes