Split Pea Soup


  • 3 tablespoons ghee (store-bought or homemade
  • 1 yellow onion
  • 2 ribs celery
  • 1 large carrot
  • 1/2 cup dry sherry or additional broth
  • 5 1/2 cups low-sodium chicken or vegetable broth
  • 1 tablespoon Worcestershire sauce or sugar-free steak sauce
  • 1 teaspoon seasoned salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 leaves bay
  • 1 pound dried split green peas
  • 1 ham bone or ham hock
  • 1/4 cup plain 2% Greek yogurt
  • Add the ghee or olive oil to the Instant Pot and hit Sauté. Once heated (about 3 minutes), add the onion, celery, and carrot and sauté for 5 minutes, stirring occasionally.
  • Add the sherry and allow to simmer for another minute. Add the broth, Worcestershire or steak sauce, seasoned salt, pepper, thyme, oregano, bay leaves, and split peas and stir. Add the ham hock.
  • Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel, and then hit Manual or Pressure Cook on High Pressure for 15 minutes. When done, allow a 15-minute natural release followed by a quick release.
  • Discard the bay leaves and remove the ham hock (see Jeff's Tips). Stir all the contents in the pot up from the bottom as the split peas will have basically become a puree and will thicken the soup immediately once stirred up.
  • Stir in the yogurt (if using) until combined, and serve.
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