I’m very fond of my instant pot. I am always talking about how it cooks things that used to take hours in the crockpot in minutes. If you aren’t familiar with this amazing gadget, it puts all other pressure cookers to shame. I like the electric pressure cooker because I feel it is safer and less likely to burn food than the stove top pressure model. It’s also wonderfully convenient. You can walk away while the food is cooking and not have to scrape a mess off your ceiling. Instant pots can be found in a variety of places…I bought mine on Amazon (they have great sales on it occasionally). However, if you decide to buy one, please know that the little booklet that is included is not the greatest. The best place for instant pot recipes…the Instant pot Facebook Group and Pinterest.
It has been cold and overcast today with the threat of the dreaded, “wintry mix.” We have a slightly frosty coating of snow already on the ground. It is the kind like three-day-old royal icing, crackly and thinning. I thought I would make a big warming bowl of soup for dinner. However, today I’m in my son’s classroom and it is grocery day, so I only had about 40 minutes to throw the soup together and get it on the table. I’m a big fan of split pea soup (I’m a Swedish/Finn, it’s in my blood), but I’m not a fan of the long cooking time. This solves that issue.
I served this soup with garlic bread and some german red cabbage on the side.
A note on this recipe. I used pork. If you don’t eat pork, you can easily substitute smoked turkey wings and/or legs. If you wish to make it vegetarian, omit the meat.
Tell me about your favorite instant pot meal.