- 1 lb. green split peas soaked overnight
- 1/2 cup yellow onions diced
- 1/2 cup celery diced
- 1 cup carrots diced
- 6 thyme sprigs
- 1 Tbsp. garlic minced
- 1 bay leaf
- 6 cups chicken broth
- 1 Tbsp. Worcestershire sauce
- 1 tsp. sea salt
- 8 oz. ham pieces
Pour 2 tablespoons of salt into a large bowl. Fill bowl with lukewarm and stir to dissolve salt. Add peas to bowl and let sit overnight (or for minimum of 8 hours). Then rinse peas well.
Add all ingredients to pot and give a good mix.
For slightly al dente peas (which I prefer), lock lid and cook for 7 minutes at high pressure. Otherwise, cook for 10 minutes instead.
Once cook time is complete, quick-release pressure. Remove bay leaf and thyme sprigs. Serve with rice or as-is.
Calories: 307kcal | Carbohydrates: 40g | Protein: 24g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 17mg | Sodium: 671mg | Potassium: 898mg | Fiber: 15g | Sugar: 6g | Vitamin A: 2820IU | Vitamin C: 5mg | Calcium: 59mg | Iron: 3.4mg