Lari RoblingSoul-less Snert (Instant Pot Split Pea Soup)
Joncalrl Lachman says Snert —aka Split Pea Soup— should be made stove top with a steady stirring hand and a certain amount of mindfulness. He suggests this instant Pot version might be soul-less as time and attention are an important ingredient. I won’t argue with a Dutchman, but busy home cooks often turn to the Instant Pot to reduce cook time and the need for constant stirring! We may be splitting hairs as well as as peas, but in my opinion soul-less snert is better than no snert. Feel free to add some soul and cook this stove-top. Watch carefully and add more liquid as the peas cook.
Melt butter on saute setting. Add diced pork and vegetables. Cook stirring occasionally, until the vegetables are soft.
Turn off saute function and mix in caraway seed allowing them to toast slightly. Add chicken broth and water, stirring the bottom to release all the toasted “bits”.
Stir in split peas and mix well. Cover instant pot, check that the vent is closed and settings are high pressure for 15 minutes. When finished, use natural release.
Tip: This is really a little of this little of that recipe that adapts to what you have on hand. For the meat I use whatever I have hanging around in the refrigerator or freezer such as left over pork, ham, and sausage or some minced thick cut bacon. A ham bone is a great addition as well. Snert is a second day dish, at which point it will be very thick. Thin to taste with water or broth.
Ingredients
Directions
Melt butter on saute setting. Add diced pork and vegetables. Cook stirring occasionally, until the vegetables are soft.
Turn off saute function and mix in caraway seed allowing them to toast slightly. Add chicken broth and water, stirring the bottom to release all the toasted “bits”.
Stir in split peas and mix well. Cover instant pot, check that the vent is closed and settings are high pressure for 15 minutes. When finished, use natural release.
Tip: This is really a little of this little of that recipe that adapts to what you have on hand. For the meat I use whatever I have hanging around in the refrigerator or freezer such as left over pork, ham, and sausage or some minced thick cut bacon. A ham bone is a great addition as well. Snert is a second day dish, at which point it will be very thick. Thin to taste with water or broth.