Yellow split peas are my new favorite food, since beginning to experiment with my new Instant Pot 7-in-1 Pressure Cooker. I make a very simple dish, and I do not like to measure, so here are my ingredients. You can’t get it wrong.
Carrot, celery, onion, garlic, yellow split peas, broth (and/or water), salt, pepper.
And Kerrygold butter, of course.
Simple. Cook the chopped mirepoix (carrot, celery, onion) on the sauté setting in some butter until the veggies are soft and turning brown. Add chopped garlic. Measure the split peas, I usually use 2 or 3 cups. 2 cups at my house fed 3 adults and 3 kids with no leftovers. 3 cups let me have leftovers, which I preferred. Add 2-3 times as much liquid. Closer to 2x if you want them to stay a little crunchy. 3x as much liquid makes them mushy, which is also good. My preference is al dente so I use a bit over 2x. Close the lid and use the manual setting, 13 minutes. Add more butter after serving!
One time I used 2x the liquid and it overheated because it was beginning to stick on the bottom, but that was actually my favorite texture to date.
[EDIT: 8 minutes yielded the perfect consistency today. I didn’t measure the water, and there was plenty of water after cooking (so no overheating) AND this time I added a sliced burdock root – in Japanese this is called gobo, which is excellent for the skin and the large intestine.]
If you’re unfamiliar with the Instant Pot, it’s an electric pressure cooker but can be used as a slow cooker, rice cooker, yogurt maker, steamer, for warming or for browning/sautéing. I’ve had it for less time than my Vita-Mix and I’ve already used it much more. The learning curve is small.
Yellow split peas are an excellent source of protein, fiber, folate, manganese, and potassium.