If using an instant pot, place all the ingredients right into the pot. Cook on high pressure for 45 minutes, then natural release.
If using a pot over the stove, it’s best to soak the split peas for about 20 minutes first.
Add all the ingredients, including soaked split peas, to the pot. Bring to a boil then lower to a simmer. Cover and allow to cook till peas have broken up and softened, which could take a few hours.
Once ready, remove the meat from the pot. Use an immersion blender to blend all or most of the soup.
Shred the meat and add it back into the pot.
Directions
Notes:
This soup freezes well and tastes better the next day as it sits and develops in flavor.
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This was so delicious, love that I can use my instant pot took a few minutes to throw it all in. Thank you!
delicious and so easy! definitely making again!
I made this recipe the other day, and it was fabulous. I browned the meat in the Instapot with the other vegetables, then added the rest and cooked at high pressure. I used leftover chicken soup (instead of water) and added two chopped celery stalks, 1/2 t thyme, and two bay leaves. I would add more beef next time (there will be a next time—suggest 2 lb). The meat was delicious and tender. It couldn't be easier. Thank you.
Hi Robin,
I love the way you personalized this recipe, especially the chicken soup part. Thanks for all these helpful tips!
-Chana Tzirel from Kosher.com