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.
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.
Instant Pot Split Pea Soup
Ingredients
- 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
Instructions
- 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