Day 17 of my 8 week #PantryChallenge
I was supposed to make my Honey Butter Chicken tonight, but I’m kinda over fried food right now. I decided to make Split Pea Soup instead! Some people love it, some people hate it, but all I’m saying is give peas a chance! I normally use ham hocks, but they’re buried somewhere in the depths of my chest freezer. However, the last of the turkey carcass from thanksgiving was right on top! You can use store-bought stock, but if your stock doesn’t gel when it chills then you have meat flavored water.
- Add the turkey to your InstaPot and pour in the water, Tony’s, salt, pepper and bay leaf. Add the lid and seal the vent. Select the “pressure cook” feature and increase the time to 30 minutes.
- Once the stock is done, release the pressure. Let it takes as much time as it needs. Forcing the lid off while it’s still pressurized is VERY dangerous and can lead to severe burns! Treat it like it has severe PMS. Just back away slowly and let it sort itself out.
- Once it’s cooled its heels and is no longer hissing at you, remove the lid and use a slotted spoon to transfer the turkey bits to a large bowl. Cool for 10 minutes, then pick off any of the meat that was still desperately clinging to the bones. Place the hapless meat back in the InstaPot along with the new bay leaf, chopped veggies, peas, herbs and seasonings. Keep in mind that like most starches, split peas absorb a lot of salt. Add a liberal pinch now, then taste and season accordingly when it’s finished cooking.
- Select the “Pressure Cook” feature one last time and set the timer for 1 hour.
- Serve and enjoy!