5 Minute Split Pea Soup (Gluten free, GAPS)

This 5 Minute Split Pea Soup tastes every bit as authentic as traditional English split pea soup, but cooks lightning fast in the Instant Pot pressure cooker! Vegetarian, gluten free, and GAPS friendly. (Stove top recipe also included)

Course Soup

Cuisine British

Keyword split pea soup

Prep Time 20

Cook Time 5

Total Time 25

Servings

Author Dena Norton

Ingredients

2 Tbsp pastured bacon drippings if you have them, or pastured ghee (I buy Pure Indian Foods ghee)
1 cup chopped yellow onions
4 large cloves garlic minced or pressed
1 1/2 cups chopped carrots
2 1/2 tsp sea salt
1 tsp ground black pepper
1/2 teaspoon dried oregano
1 pound dried split peas
1 1/2 cups cooked Northern beans or one 15oz can, pureed (I have a tiny food processor I used to make baby food that works perfectly, or you could use a blender)
8 cups chicken stock (homemade is best)
Optional garnish: creme fraiche or sour cream fresh parsley sprigs

Instructions

Saute the bacon drippings/ghee, onions, garlic, carrots, salt, pepper, and oregano using the "Saute" setting on the Instant Pot.
Once softened, stir in the dried peas, pureed beans, and chicken stock.
Secure lid, select "Soup" and set time to 5 minutes.
Once cooking has completed, allow the steam to release naturally or manually, if you want to speed things up (I'm impatient and always release it manually)
If desired, use an immersion blender to puree the cooked soup before serving.
Serve hot with a dollop of creme fraiche or sour cream, and a sprig of fresh parsley.
Serves 6-8
(Recipe adapted from Ina Garten)

Notes

1. This soup is delicious left over, but will thicken considerably by the next day. When reheating, add an additional cup or two of stock (or water). 2. Stove Top Instructions:Follow instructions for sauteing above, but in a soup pot on the stove. Add remaining ingredients as instructed, bringing all to a simmer before securing the lid and cooking for 30-45 minutes. Follow remaining instructions as above.