Ingredients
2 cups dried split peas, rinsed
1 quart chicken bone broth + 2 cups water
1 yellow onion, chopped (or sub 4 Tbsp dried)
4 tsp minced garlic
2 diced carrots
2 cups chopped cabbage
6 cremini mushrooms, chopped
1 bay leaf
1 teaspoon smoked paprika
1/16 teaspoon* Cayenne pepper (*or to taste)
1/2 tsp chipotle powder
1 tablespoon red pepper flakes
1 teaspoon dried basil
1 teaspoon dried thyme
2 tablespoons nutritional yeast flakes
1 15 oz can diced tomatoes (do not drain)
Salt and pepper to taste
Instructions
Add all the ingredients** to the inner pot of the Instant Pot. Secure the Instant Pot’s lid and check to ensure that the pressure release valve to Sealing. Cook for on Manual for 15 minutes at high pressure, and allow a natural release.
Serve with a scoop of rice and generous topping of shredded mozzarella cheese.
**Optional: add 1 cup uncooked pasta (shells or penne) before sealing and cooking