Comforting cool weather soup with split peas, lentils, bacon and ham. Easy to make on the stovetop or in the pressure cooker.
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
To make in the Instant Pot:
- On sauté setting, cook the bacon until crisp and fat is rendered, remove from pot and set aside, reserving 1 tablespoon of fat in pot. Add carrots, onion and leeks, a sprinkle of salt, and cook until softened. Turn off sauté function. Stir in bay leaf and thyme, split peas and lentils, celery and reserved bacon. Cover with 7 cups of chicken stock and stir in shredded potato. Add ham shanks and season with a little salt and pepper.
- Seal pressure cooker and set for 20 minutes at high pressure. Let pressure release naturally for 15 minutes, then manually release any remaining pressure. Open pot and remove ham shanks to cutting board. Stir soup thoroughly and taste for seasonings. Cut ham off the bone into pieces and return to soup. Enjoy!
- Prep time is the same, about 15 minutes, and about 10 minutes of sautéing. It takes about 15 - 20 minutes to come to pressure, then cook for 20 minutes, then pressure release of about 15 - 20 minutes. Total time start to finish, about 1 hour and 20 minutes.