Active Time
22 Mins
Total, including slow cook Time
8 Hours 22 Mins
Yield
Serves 8

An immersion blender is handy for pureeing this soup. Cardamon, allspice, anise, sherry, thyme, cumin, and bay leaf create a rich blended flavor when melded together in your slow cooker. Make this soup for comfort on a chilly winter night, with leftovers for lunch the next day. 

How to Make It

Step 1

Sort and wash peas; place in a large Dutch oven.

Step 2

Place allspice, cardamom pods, and star anise on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely, and place in inner pot of a 6-quart Instant Pot. Add peas, onion, and next 11 ingredients (through bay leaf). Close and lock the lid of the Instant Pot. Turn the steam release handle to “Venting” position. Press [Slow Cook], and use [Adjust] to select “Less” mode. Press [-] or [+] to choose 5 hours cook time.

Step 3

When time is up, remove lid. Turn cooker off. Add diced pork. Close and lock the lid of the Instant Pot. Turn the steam release handle to “Venting” position. Press [SlowCook], and use [Adjust] to select “Less” mode. Press [-] or [+] to choose 3 hours cook time. Cook additional time, if necessary, until peas and pork are tender.

Step 4

Remove lid. Discard bay leaf, spice bag, and ham hock. Place half of soup mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return puréed mixture to remaining soup in cooker. Stir in orange rind before serving.

[copyright] 2017 Oxmoor House, from InstantPot Weekday Meals, on newsstands 3/3/17

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