Preparation Time: 10 MINUTES
Cooking Time: 50 MINUTES
Serving: 6
Ingredients:
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2 tablespoons extra-virgin olive oil
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1 medium yellow onion, chopped
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3 garlic cloves, minced
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4 carrots, peeled and sliced
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2 celery stalks, sliced
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6 cups low-sodium chicken broth
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1 (6-ounce) ham steak, cubed
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1 pound green split peas, rinsed and drained
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1 teaspoon dried oregano
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½ teaspoon dried thyme
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1 teaspoon fine sea salt
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½ teaspoon freshly ground black pepper
Direction:
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Select Sauté and add the olive oil to the inner pot. Once the oil is hot, add the onion, garlic, carrots, and celery, and cook for 3 minutes, until the vegetables start to soften.
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Press Cancel and pour in the broth. Using a wooden spoon, scrape up any browned bits stuck to the bottom of the pot. Add the ham, split peas, oregano, and thyme, and stir to combine.
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Lock the lid into place. Select Pressure Cook or Manual; set the pressure to High and the time to 15 minutes. Make sure the steam release knob is in the sealed position. After cooking, naturally, release the pressure for 10 minutes, then quickly release any remaining pressure.
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Unlock and remove the lid. Stir in the salt and pepper.
Nutrition:Calories: 388; Fat: 8g; Carbohydrates: 55g; Fiber: 21g; Protein: 26g; Sodium: 676mg