Hoff's Split Pea Soup II (Instant Pot)

Hoff's Split Pea Soup II (Instant Pot)
Makes: About 10 cups
meat-free, dairy-free, egg-free, oil-free

Ingredients:

• 1 lb. Split Peas (rinsed)
• 4 cups hot Veggie Broth
• 4 cups hot Water
• 8 oz. Smoked Tempeh (chopped)
• 1 Zucchini (shredded)
• 1 medium Onion (chopped)
• 2-3 cloves of Garlic (minced)
• 1 15oz. can Diced Potatoes (rinsed & drained)
• 1 15oz. can Sliced Carrots (rinsed & drained)
• 2 tbsp. Liquid Smoke
• 2 tbsp. Vegan Worcestershire Sauce
• 1 tbsp. Cumin
• 2 tsp. Garlic Powder
• 2 tsp. Onion Powder
• 1 tsp. Smoked Paprika
• 1 Bay Leaf
• Season with Sea Salt

Directions:

1. Place all the ingredients into the Instant Pot, placing the Bay Leaf on top
2. Cook Manually on High Pressure for 7 minutes
3. Let the steam release naturally
4. Remove Bay Leaf
5. Stir & serve!

Hoff Thoughts: By starting with hot Water & Veggie Broth, you can cut the cooking time down.  I use the canned ingredients to cut down on the prep work, but you could quarter a few Baby Yellow Potatoes and chop a few Carrots (or chop shredded Carrots) just as well.  Yes, the soup is a bit watery the first day, but this makes a lot of soup and the leftovers will be the split pea consistency you're used to.