Every once in a while, I get a hankering for some old-school split pea soup, but it usually takes hours to simmer those rock hard little peas into a nice smooth soup.

I had that pea-soup hankering on Monday–likely because we were in the midst of an atmospheric river, and I wanted something warm and cozy. However, I also had some Christmas shopping to do so was pressed for time. Thus, I decided to make my regular Dilly Split Pea Soup in the Instant Pot–and it turned out perfectly!

And in less than an hour!

Instant Pot Dilly Split Pea Soup

Soak the split peas overnight, drain, and set aside. If you forget to soak the peas (as I always do), you can do a quick “soak” in the Instant Pot by adding the peas to the IP with six cups of water and set for two minutes. Do a quick release, drain, and set aside. Do this while you chop the vegetables for the soup!

Next, turn the Instant Pot onto saute, spray with a bit of oil, and saute for a few minutes…

• 1 onion, chopped
• 2 cloves garlic, chopped

Add to the IP…

• 2 cups dried green split peas
• 9 cups boiling water (the IP comes to pressure quicker if you use boiling water)
• 3 TBS Better Than Bouillon Vegetable Base
• 3 TBS soy sauce
• 3/4 cup celery, chopped
• 1 1/2 cups carrots, chopped
• 2 ounces vegan ham (optional–I used Yves brand) or 1 tsp liquid smoke
• 1/4 cup fresh dill (or 2 TBS dry dill)
• freshly ground black pepper

Turn off the Saute function, put the lid on, turn to Manual, and set for 15 minutes.

Once the time is up, allow the IP to release naturally for about ten minutes, then do a quick release.

Blend the soup with a stick blender until smooth.

Serve with a freshly baked baguette or focaccia and a sprinkle of dill! Delicious!

On another note, I have a recipe, or rather, an assembly to share with you. I’ve been eating this odd concoction all week and am completely addicted! I came across a short video of one of my favourite comedians (who happens to be vegan) explaining one of her favourite meals that she calls “Tater Time.”

It’s a bed of spinach topped with an opened baked potato, topped with a ton of pico de gallo, topped with avocado, and drizzled with balsamic vinaigrette. Sounds weird, right? But it’s SO good! Here was my first attempt:

I liked it as is, but decided it would be even better with some black beans and chopped kalamata olives, so here is my new version:

It is surprisingly scrumptuous! Oh, and if you’re wondering about that drink, it’s a combination Annie got me onto: a ginger shot on ice with soda water. VERY refreshing and apparently very good for you!

And the song of the day is Lily Allen’s Christmas song, “Somewhere Only We Know…”