Soups/stews
Instant Pot Split Pea & Ham Soup Freezer Pack
Overview
Prep and freeze all the ingredients for this homey classic ahead of time, and it will be ready to cook and serve any night of the week—no lengthy simmering needed, thanks to the multicooker. Freezing the ingredients in a round container creates the perfect fit for an easy transfer into your pressure cooker without having to thaw first.
Prep time
15
Cook Time
60
Total Time
75
Nutritional Information
Makes:
8 Servings
Calories
206kcal
Added sugars
0g
Carbohydrates
32g
Fat
2g
Saturated Fat
1g
Monounsaturated Fat
1g
Protein
16g
Cholesterol
8mg
Dietary Fiber
12g
Potassium
585mg
Sodium
316mg
Total sugars
5g
Instructions
STEP 1 To prep and freeze: Combine carrots, celery, onion, garlic, pepper and salt in a 64-ounce round, freezer-safe container. Layer the ham on top, then the split peas. Seal and freeze until ready to use, up to 3 months.
STEP 2 To cook: Let the soup mix stand at room temperature for 10 minutes. Invert the frozen soup mixture into a multicooker (the split peas should be at the bottom of the pot). Add broth and water. Lock lid in place and cook at high pressure for 30 minutes. Allow the pressure to release naturally. Stir in the vinegar, if using. Serve immediately.
© Meredith Corporation. All rights reserved. Used with permission.
Ingredients
2 medium carrots, sliced (about ¾ cup)
2 stalks celery, diced
1 large onion, chopped (about 1 ⅓ cups)
3 garlic cloves , minced
¼ teaspoon ground pepper
¼ teaspoon salt
4 ounces ham, diced
1.75 cups dry split peas
3 cups low-sodium chicken broth
3 cups water
Splash of sherry vinegar (optional)
