Pressure Cooker Split Pea Soup with Bacon

1. 1

   Turn on a multi-functional pressure cooker (such as Instant Pot) and choose the Saute function. Let it heat, then add the butter and olive oil. Add the onion, celery, bay leaves, and thyme. Cook, stirring occasionally, until the onion begins to turn translucent, about 5 minutes.

2. 2

   Add the carrots, bacon, garlic, salt, and pepper. Cook until fragrant, about 1 minute. Add the broth and bring it to a simmer. Stir in the split peas. Close and lock the lid; set the release knob to the Sealing position.

3. 3

   Select the Manual/Pressure Cook setting according to the manufacturer's instructions; set the timer for 18 minutes. Allow 10 to 15 minutes for the pressure to build.

4. 4

   Release pressure using the natural-release method according to the manufacturer's instructions, about 15 minutes. Turn the steam release knob to Venting and use the quick-release function for any remaining pressure. Carefully open the lid. Remove the bay leaves. Taste and adjust seasonings as desired.

• Calories 563.86 kcal High
• Protein 30.74 g Good Source
• Carbs 69.78 g Moderate
• Total Fat 17.99 g High
• Saturated Fat 6.99 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 30.55 mg Moderate
• Sodium 1404.63 mg High
• Fiber 27.71 g Good Source
• Sugar 4.82 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 347.02 mg Good Source
• Iron 2.12 mg Moderate
• Potassium 853.47 mg Moderate
• Vitamin A 4.82 mcg_rae Low Source
• Vitamin C 36.59 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Celery
• Garlic 🧄
• Onions 🧅