Split Pea Soup in an Instant Pot

Close up of Split pea Soup

This split pea soup in an instant pot is a quick, 30-minute meal that is filling and DELICIOUS. Throw all of your ingredients in the Instant Pot and soon enough you’ll have steaming bowls of soup to feed the whole family!

So guys, I learned something about myself in the last few weeks. Apparently I’m a fiend for split pea soup?? Weird, right? I never woulda thought. But that’s it… that’s the truth. 

I made this Split Pea Soup in an Instant Pot and I am OBSESSED. Seriously! Not only is this soup delicious, it also is SO hands off and easy to make…. You can have dinner ready and on the table in 30 minutes with this soup. And not only that, you’re going to want to make it as often as possible for the simple fact that it’s just so darn good! 

Split Pea Soup two bowls

Getting Used to my Instant Pot

I’ll admit, my pressure cooker scared me a little bit when I first got started with it. Truth be told, I couldn’t even figure out how to put the lid on for a solid like… 6 months.

But now that I’ve made this soup in my pressure cooker (and figured out how to put the lid on the pot), I am so ready to start exploring with other Instant Pot Recipes! This is a great lead-in for instant pot newbies 🙂

What Ingredients are in this Split Pea Soup in an Instant Pot?

Carrots 
Celery stalk 
Onion 
Butter
Ham 
Dry split peas
Chicken stock 
Bay leaves
Thyme leaves 

For full ingredients and instructions, see the recipe card at the bottom of the page. 

Spoonful of split pea soup

How to Make my Split Pea Soup in an Instant Pot

Set your instant pot to the saute setting. Heat your butter, and then saute your celery, carrots, and onions for about 5-7 minutes until the vegetables begin to soften. 

Add the peas, chicken stock, ham, bay leaves, and thyme leaves into the pot. 

Set your instant pot to high for 15 minutes.

Allow the pressure to release naturally for about 10 minutes, and then do an instant release after. 

Split pea soup with instant pot

How do I Reheat Split Pea Soup? 

This split pea soup is a great meal to make ahead of time, as it reheats wonderfully, as long as you follow a few easy tips:

As your split pea soup cools, it will begin to thicken. Once it’s been in your fridge overnight your soup will almost begin to seem gelatinous, as it will be harder to stir. It might even be a less pleasant texture to eat. 


The way to combat this is simple… scoop yourself a bowl of soup. Before you put it in the microwave or in a pot on the stovetop, add about 2 tbsp of chicken broth per serving (or more if necessary). This will thin out the soup a bit, bringing it back to the texture that it was when you first enjoyed it! 

If you liked this recipe, make sure to check out some of the other BEST soup recipes on my site: 

If you make this recipe, please leave a comment and let me know what you think! I’ll see you all soon for more Canadian classics! 

split pea soup pinterest graphic
Close up of Split pea Soup
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Split Pea Soup in the Instant Pot

This split pea soup in an instant pot is a quick, 30-minute meal that is filling and DELICIOUS. Throw all of your ingredients in the Instant Pot and soon enough you'll have steaming bowls of soup to feed the whole family!

Course instant pot, Soup
Cuisine canada, Instant pot

Ingredients

  • 2 Carrots chopped
  • 1 Celery stalk chopped
  • 1 onion chopped
  • 3 tbsp Butter
  • 1 lb ham cubed
  • 1 lb dry split peas
  • 5 cups chicken stock
  • 4 Bay leaves
  • 3 Thyme sprigs

Instructions

  1. Set your instant pot to the saute setting. Heat your butter, and then saute your celery, carrots, and onions for about 5-7 minutes until the vegetables begin to soften.
  2. Add the peas, chicken stock, ham, bay leaves, and thyme leaves into the pot.
  3. Set your instant pot to high for 15 minutes.
  4. Allow the pressure to release naturally for about 10 minutes, and then do an instant release after.
  5. Enjoy! Leave a comment on this post letting me know what you thought.

Recipe Notes

Recipe copyright The Foreign Fork. For educational or personal use only. 


Tuna and Rice Recipe from Cabo Verde

tuna with rice with hands around bowl

This Tuna with Rice recipe, also known as Arroz con Atum, comes from the nation of Cabo Verde. Cachupa is the most popular dish in Cabo Verde, but this Tuna with Rice dish is a close second. The rice is so flavorful and delicious, and the tuna steak is a perfect form of protein in this meal! Keep reading for the recipe.

A Potato Festival

On the weekend I tested this recipe, my family and I were up north in Hillman, Michigan where we have a cabin the middle of literal NOWHERE. No really. You drive through three miles of one-track road before getting to the gate that leads into our property. There’s not phone service or wifi or even a grocery store within 45 minutes to pick up a freaking forgotten tomato (ahem, I forgot my tomatoes and couldn’t make the other meal that I had planned. I’m not bitter. Only a little.)

We spent Saturday morning/early afternoon at the Posen Potato Festival, a tradition that my family has been attending since I was a little kid. After that, I helped my dad run the tractor for a few hours, turning over his planting fields to leave room for the winter wheat he’s planting. I’m sure ya’ll didn’t guess I had a country side to me, huh?

tuna rice with salt and pepper shaker

Tuna and Rice is the Perfect Quick Recipe

Anyways, after a full day out and about, and the fact that I was then covered in dirt and it was already 7:30, I had little motivation for cooking dinner. Luckily, this Rice with Tuna (Arroz con Atum) recipe was perfect for this instance. It only took from 7:30 to 8:00 for my dinner to be fully prepared, cooked, and on the table. That’s a win in my book!

Canned Tuna vs Tuna Steak

This dish is normally made with canned tuna. I watched a few YouTube videos before deciding to make this dish myself, and I heard that if you didn’t pick the highest quality canned tuna, the dish wouldn’t be as delicious as it could be.

My trip to Kroger left me nervous that I wasn’t choosing the best tuna… instead, I walked over to the fish counter and ordered tuna steaks instead. If the locals were telling me that I needed high quality tuna, high quality tuna is what I was going to buy. This was definitely the best way to present the tuna in this dish!

bowl of tuna rice with pot and salt and pepper shaker

Adding Tuna to your Tuna and Rice

Tuna is, of course, popular in Cabo Verde because Cabo Verde is an island nation with an abundance of tuna. If you don’t like tuna, you could also make this dish with chicken. However, I only ate tuna once before, so I didn’t think I liked tuna muchmyself. After trying this dish, I’d recommend making it at least once with tuna to try it… I think you’ll like it!

Cooking your Tuna and Rice

Take care in cooking your tuna in this dish. If tuna is overcooked, it becomes tough and chalky. Tuna typically takes about ten minutes to cook through, so make sure to wait the five minutes before adding the tuna into the rice dish. This way, the rice and the tuna will complete cooking at the same time.

Did you like this recipe? Please, leave a comment to let me know! I LOVE to read them! Also take a second to post a photo to Facebook or Instagram and tag @TheForeignFork and hashtag #TheForeignFork.

If you liked this recipe, you might also like some of the other rice dishes on my website:

Don’t forget to also follow me on Pinterest for more recipes from around the world!

Rice with Tuna

This Tuna with Rice recipe, also known as Arroz con Atum, comes from the nation of Cabo Verde. Cachupa is the most popular dish in Cabo Verde, but this Tuna with Rice dish is a close second. The rice is so flavorful and delicious, and the tuna steak is a perfect form of protein in this meal!

Course Main Course
Cuisine cabo verde
Prep Time 15 minutes
Cook Time 10 minutes
Servings 6 servings

Ingredients

  • 1/3 cup olive oil
  • 1 medium onion chopped
  • 4 roma tomatoes chopped
  • 3 cloves garlic chopped
  • 2 beef bouillon cubes
  • 6 bay leaves
  • 1 1/2 cups long grain white rice
  • 3 cups water
  • 16 oz. Tuna steak cut into ½ inch cubes
  • Salt and pepper to taste

Instructions

  1. In a large pot, heat the olive oil over medium heat.
  2. Add the onion, tomatoes, and garlic, and allow to sauté in the olive oil until fragrant, about 6 minutes.
  3. Add the bay leaves and the two bouillon cubes. Continue stirring until the bouillon cubes melt into the rest of the oil.
  4. Add the rice and the water into the pot, stirring to combine them with the other ingredients. Top with a lid, and set a timer for 5 minutes.
  5. After 5 minutes, remove the lid and add the tuna into the pot. Stir to combine. Replace the lid on the pot and continue cooking for another 10 minutes.
  6. After ten minutes, fluff the rice with a fork and serve. Enjoy!
  7. Leave a comment on this recipe letting me know what you thought!

Recipe Notes

Recipe copyright The Foreign Fork. For educational or personal use only. 

 

Beef in a Slow Cooker (Seswaa) from Botswana

This Beef in a Slow Cooker (Seswaa) from Botswana is so flavorful! Pop it in a crock pot for 4.5 hours and you’ll have yourself a delicious stew. You can also customize it with your choice of vegetables!

It’s very rare for my mom or dad to cook a dinner for the family. Usually, if I’m not cooking a meal for us, its takeout or cereal in my house. But every once in a while, my mom will whip up one of the very BEST fam favorite dinners: Roast in Slow Cooker.

Obviously, the reason that she loves this dish is evident: it’s easy! In the morning she can put some meat, potatoes, onions, and carrots into a slow cooker, and by the time dinner rolls around, our house is smelling yummy and everyone can’t wait to dive in.

The secret to her famous roast recipe (most likely the recipe actually comes from her Betty Crocker cookbook) is one little tiny package of Lipton’s Special Secrets Onion Dip Mix. These little packets come in a box with two seasoning pouches per box. When making her roast, the only thing my mom has to do is dump the meat and veggies in and then add a seasoning pouch. Lipton’s does the rest! These pouches offer juuuust the right amount of savory seasonings that the slow cooker really brings to life.

Now let me tell you a little bit about Seswaa

Seswaa is a dish famous in Botswana made from beef, water, and onions. In Botswana, not a lot of seasonings are used in their dishes, so typically the Batswana add either no seasonings or just a bit of black pepper to their Seswaa.

Seswaa is cooked on a three-legged pot over an open fire. This is the Batswana version of a slow cooker! The meat is added to this pot and is left to bake over the fire for hours until it becomes so tender that when the Batswana mix it up with an oar, the meat falls apart instantly.

This dish is a ceremonial dish in Batswana and is made often for weddings and celebrations. It typically is paired with Pap as well, a cornmeal porridge that acts as a base with which to eat your Seswaa.

When I made Seswaa at home, at first I attempted a traditional Batswana recipe with just water, pepper, meat and onions. I’m sure it tasted how the Batswana prefer, but to me, it felt a little bland.

TA DAH! Out came the Lipton’s seasoning packet to save the day! The simple act of pouring this packet into my slow cooker with my meat made ALL the difference in terms of flavor. It is SOOO delicious and flavorful, and the steps are still so easy!

What Type of Meat to Use for Your Seswaa

In Botswana, Seswaa is commonly made with meat on the bone. You’ll know that your dish is done when the meat is so tender that it falls off of the bone. You can choose to make your Slow Cooked Seswaa like this as well, but my preferred method was to use beef for stew.

I asked my butcher what the best kind of beef would be for this recipe, and he suggested a Shoulder Roast. I loved the way that the meat was easy to cut and cube, and how I didn’t have to search for bones once the meat began to fall apart.

Add a little Oomf to It

Okay you GET IT. I’ve said it enough times: Traditional Seswaa is made with water, beef, onions, and pepper. But let’s say you want to add some veggies to your meal. Maybe you want some potatoes? What about some carrots? Mushrooms? HAVE NO FEAR! You can do that ????.

To do this, add all of the ingredients into the slow cooker. Layer the potatoes and carrots on the bottom, then the meat, then the mushrooms and onions on top. Pour the water over all of the ingredients in the slow cooker. Depending on how much you add, you may need to add a bit more water. Pour enough water into the slow cooker so that the ingredients are barely peeking out of the top of the water. You don’t want them FULLY submerged, but they should be mostly covered. Give your slow cooker an extra half an hour as well, to make sure those potatoes get really tender.

And that’s it folks. You just made a traditional Batswana meal in the comfort of your own home. With a slow cooker nonetheless! And wasn’t it fun?? And simple?? Yeah, I thought so.

Did you like this recipe? If you make it at home, take a photo and share it Facebook or Instagram with the hashtag #TheForeignFork and tag @TheForeignFork. If you loved this recipe, you’ll also love this Spicy Peanut Sauce from Benin or this Sweet Lamb from Algeria. As always, leave a comment on this post to let me know what you think! See you soon for some more awesome recipes from Botswana.

Slow Cooker Beef Stew (Seswaa)

This Beef in a Slow Cooker (Seswaa) from Botswana is so flavorful! Pop it in a crock pot for 4.5 hours and you'll have yourself a delicious stew. You can also customize it with your choice of vegetables!

Course Main Course, slow cooker, Soup, stew
Cuisine botswana
Servings 6 servings

Ingredients

  • 2 lb beef shoulder roast or any other slow cooking beef I asked my butcher
  • 1 onion quartered
  • 2 cups water or enough to cover the beef
  • 1 package lipton recipe secrets onion recipe soup and dip mix
  • 1 tsp black pepper
  • 5 bay leaves

Instructions

  1. Chop meat into 2 inch cubes
  2. Place the beef in the slow cooker
  3. Add black pepper and Lipton recipe secrets package into the slow cooker
  4. Add quartered onions
  5. Pour water into the slow cooker. It should be enough water to cover most of the ingredients, but they shouldn’t be fully submerged.
  6. Add bay leaves
  7. Cover and Cook on high for 4-5 hours. Check after 4 hours. Once the meat is tender enough to fall apart easily, use two forks to pull the meat apart.