My favorite part about writing this blog is definitly sharing my family’s recipes and learning about the history and expereinces behind the dishes I make. As I have gone along I have gotten family members insterested in cooking more and sharing with me their recipes and stories and even gotten a few of them to buy Instant Pots. And now slowly, but surely, they are starting to convert their own recipes to IP masterpieces.
If you read my recipe for Cuban Tamales, you probably saw my dad in the instructional videos. One of his all time favorite dishes is his Split Pea Soup. It started back in Cuba with my Abuela’s family and over time it made it’s way through the kitchen of my Aunt Nayibe and then to my dad, who added a few things and perfected it even more. So I was so excited when I went by his house to see not only had he used the IP to make his famous Split Pea Soup, but he also took pictures of his steps and wrote down the recipe just for this blog!
Instant Pot Cuban Split Pea Soup
Recipe by Carlos Horruitiner
1 16 oz Bag of Goya Green Split Peas
1 Medium size Smoked Ham Hock (If you can’t find a ham hock, you can substitute with large pieces of smoked ham or a leftover ham bone)
1 thick slice Pork Belly, cut in large 1 inch pieces (You can use bacon if you don’t ahve pork belly, just make sure it’s a thicker cut)
1 Cuban Style Chorrizo, cut in 1 inch thick pieces (You can also substitute other types of Chorrizo or similar sausage)
1 large Carrot, sliced
1 Medium sized Yellow Onion, chopped
5-6 Garlic Cloves, whole
2 1/2 cups Water
2 1/2 cups Chicken Stock
7-8 Whole Allspice
4 Large Bay Leaves
-Rinse the Split Peas in a collander and set aside to drain.
-Add 4 TBL Vegetable to the Instant Pot and press “SAUTE” button. Once hot add the Pork Belly and stir. Allow the pork to get deep brown color.
-Add the whole Ham Hock and the Chorrizo and continue to saute for another minute or 2 to get the flavor enfused.
-Add chopped Yellow Onion, Carrots, and Garlic and saute for another minute. Be sure to stir continuously so the garlic does not burn.
-Add the washed and drained 16 oz Split Peas to the pot and stir for about 20 seconds to make sure all the peas are coated with flavor.
-Add the 2 1/2 cups of Water and 2 1/2 cups of Chicken Stock. Add 1 TBL Kosher Salt, 4 Bay Leaves, 7-8 whole Allspice and stir ingredients.
-Lock the top onto the Instant Pot and make sure the valve is set to “SEAL”, and then Pressure Cook on High for 30 mins and allow to NPR completely (about 15 minutes). Once all the pressure has naturally released open the lid and stir. Taste and add salt to taste if it needs it. Serve!