🍲 My Recipes

• 1 lb dried green split peas, rinsed

• 8 oz diced ham + 1 smoked ham hock (if you have one)

• 1 large yellow onion, finely diced

• 2 medium carrots, small dice

• 2 celery stalks, small dice

• 3 cloves garlic, minced

• 1 small leek (white + light green), thinly sliced (optional but great upgrade)

• 6 cups good chicken stock

• 1 bay leaf

• 3–4 sprigs fresh thyme (or ½ tsp dried)

• ½ tsp smoked paprika

• ½ tsp freshly cracked black pepper

• 1 tbsp sherry vinegar (or a splash of dry sherry)

1. Add onion, carrot, celery. Cook 8–10 minutes on medium-low until soft and slightly golden browning = flavor. Add garlic and cook 30 seconds.

2. Stir in smoked paprika and black pepper. Let it toast 30 seconds.

3. Add the rest in

4. Lock lid → High pressure → 18 minutes

5. Natural release 10–15 min.

6. Finish with splash of sherry vinegar.

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