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Instant Pot Quebec Pea Soup

Yields1 ServingPreparation10 minsCooking1 hr 22 minsTotal1 hr 32 mins

A comforting and flavorful soup to serve during the cold season.

 2 cups (500 ml) dried yellow peas
 6 cups (1 1/2 litre) cold water
 4 oz (125 g) salted pork cut in 4 pieces
 1/2 cup (125 ml) finely chopped celery including leaves
 1 large onion, chopped finely
 2 tbsp (30 ml) chopped fresh or frozen parsley
 1 1/2 tsp (7 ml) dried winter savory
 1 bay leave
 1/4 tsp (1 ml) black pepper
 7 cups (1 3/4 liter) cold water
1

Sort the peas to remove the damaged ones and make sure there are no pebbles. Rinse under running water in a colander.

2

Put 6 cups (1 1/2 liter) of water in the inner pot, add peas and let soak 8 to 10 hours.

3

Drain peas, rinse under cold running water. Rinse the inner pot.

4

Put the peas, salted pork, celery, onion, parsley, savory, bay leaf and pepper in the inner pot. Add 7 cups (1 1/2 liter) of water. Put the lid with the pressure release button at sealing. Select "pressure or manual", set 30 minutes to "high" with "warm to off". Press on "start". (The unit will take about 20 minutes before beginning to cook).

5

When the end of cooking alarm sounds, wait [cook-timer minutes = "30"] 30 Minutes [/ cooked-timer] before releasing the pressure. Remove the bay leaf and salted pork. Add salt and pepper to taste.

6

For a more creamy soup, stir soup with immerse blender until some particles remains or reduce half of the the soup in a blender and pour back in soup. The soup can be refrigerated 1 week and frozen 6 months.