I recently read an article about a pressure cooker that did more than your usual pressure cooker and it was invented by ex-Nortel workers from Ottawa. Well now that was enough for me to look into it a little more. When I saw there was a model that did yogurt I thought, wonderful! You see I make my own Greek yogurt and I do it in my very old crockpot with the heavy inner pot. So I looked online and saw that the model 60 was the right size and price so I purchased it from an Amazon seller (not the Instant Pot company).
It arrived very quickly and after I opened it realized that there was no recipe for Greek yogurt. When I looked more closely I realized there were two versions of the model 60, the other one was the one that cooked the yogurt. Now this led me to a crisis. Do I return it and wait or keep it? Two things changed my mind, the first being that the shipping charges I would have paid in the end for the buying, return and rebuying would be about $80, and the other when I saw how to make yogurt in the other version was not a whole lot different from how I make it now. The only difference was it cooked in 110 degree heat in the pot on the stove instead of in a big heavy pot wrapped in a towel in the oven with the light on for heat. I kept the model I had and began experimenting.
I love Habitant pea soup (French Canadian Pea Soup). So I modified a few online pressure cooker split-pea soup recipes to be what I thought it should be. So here it is!
French Canadian Yellow Split Pea Soup
- 6 slices of bacon, raw, cut into small pieces
- 1 onion, chopped
- 1 piece of celery, chopped
- 1 carrot, shredded
- 8 cups chicken broth
- 1 bag of dried yellow split peas (454 grams)
- ground black pepper to taste
- salt to taste
- 2 Bay leaves
- 1 clove of garlic, chopped
- 2 tbsp olive oil
Set the pot to Saute, add the olive oil and the chopped vegetables. Let them saute for a couple of minutes, stirring. Remove from the pot and set aside. Add the chopped bacon and cook. Leave the bacon grease in, it adds flavour. Take about a cup of the broth and deglaze the bottom of the pan so there’s nothing stuck to it. Return the vegetables to the pot. Add the rest of the broth. Rinse the peas and add to the pot. Add the bay leaves, salt and pepper to taste. Note: for the liquid be sure not to fill more than half of the pot if using the pressure setting.
Close the pressure cooker, set it for Soup for 20 minutes. Once it has cooked let it depressurize on its own (about 10 minutes). Release the steam. Mash about a cup or two of the peas in liquid to a mush, return to the broth if you like it thicker. Stir and serve. Enjoy with buttered bread or buns. Delicious!
This makes about 4 to 6 servings.