Ingredients Jump to Instructions ↓

  1. 5 Bacon slices - chopped

  2. 1 Onion - peeled, chopped (large)

  3. 2 Carrots - peeled, chopped

  4. 1 Potato - peeled, and Finely chopped

  5. 1 cup 237ml Green split peas - rinsed

  6. 2 1/2 cups 592ml Vegetable or chicken stock

  7. 1 Garlic clove - peeled, minced

  8. 1 Bay leaf Salt - to taste Freshly-ground black pepper - to taste Minced fresh parsley - for garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a 5-quart or larger pressure cooker, heat bacon over medium-high heat. After bacon has released some oil, stir in onion. Cook until transparent. Add carrots, potato, split peas and stock. Stir to mix. Add garlic, bay leaf, salt and pepper. Stir to mix. Close lid and bring pressure to first red ring (8 pounds pressure) over high heat. Adjust heat to stabilize pressure at first red ring. Cook for 15 minutes. Remove from heat and use Natural Release Method. Serve in bowls and sprinkle with parsley. This recipe yields 4 to 6 servings.


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