Split Peas

Split Pea Soup with Wild Rice Pressure Cooker

Split Pea Soup With Wild Rice Pressure Cooker

Ingredients

SERVES 4 – Cooker: 5- to 8-quart – Time: 10 minutes at HIGH pressure

• 1½ cups dried green or yellow split peas, rinsed and picked over
• 1 large white onion, chopped
• 2 ribs celery, finely chopped
• 1 medium carrot, chopped
• 1 large russet potato, peeled and cut into 1-inch cubes (about 2 cups)
• ½ cup wild rice
• 8 cups water or vegetable broth
• ½ teaspoon dried Italian herb blend
• 3 tablespoons olive oil
• salt and a few grinds black pepper

Method

1. In a 5- to 8-quart pressure cooker, combine the split peas, onion, celery, carrots, potato, and rice
2. Gradually pour in the water (this keeps the peas from clumping together), then sprinkle with the herbs
3. Do not stir; drizzle with the oil
4. Close and lock the lid
5. Set the burner heat to high
6. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
7. Set a timer to cook for 10 minutes
8. Remove the pot from the heat
9. Open the cooker with the Natural Release method; let stand for 10 minutes
10. Be careful of the steam as you remove the lid
11. Season the soup with salt to taste (start with about ¼ teaspoon) and grind in some pepper
12. Serve hot in deep bowls