Ingredients
- 2T extra virgin olive oil
- 2 cups onion, diced
- 2 cups celery, diced
- 2 cups carrots, diced (or cut into small pieces)
- 2 cups cauliflower, grated (cauliflower "rice" is perfect for this recipe!)
- 1 1/5 cups diced low-sodium, nitrate-free ham (Kroger has a ham steak that I used)
- 3 cloves garlic, minced
- 8 cups non-fat, low-sodium chicken broth
- 1/2 lb dried split green peas
- 1 tp salt (or to taste)
- 1 tsp pepper (or to taste)
- 2-3 bay leaves, whole
- Instructions
- Turn the Instant Pot on to saute. Saute veggies and garlic in olive oil until onions begin to turn translucent (about five minutes).
- Add ham. Saute an additional 3-4 minutes.
- Add remaining ingredients. Stir.
- Place lid on pot and lock in place. Make sure your nob is set to seal. Set on the soup setting for 20 minutes. Let pressure release naturally for at least 10 minutes, then carefully turn knob to vent.
- Remove lid carefully and stir.
- This freezes well, too!
SOURCE: carrie elle https://www.carrieelle.com/