A simple delicious split pea soup recipe for the instant pot with vegetarian options!
About this Recipe
✓ 3/4 cup beef broth
✓ 1/4 cup clean barbecue sauce (sugar and additive-free for Whole30)
✓ 2 tablespoons olive oil (or other heat-stable fat of choice like butter or coconut oil)
✓ 1/2 teaspoon turmeric
✓ 1 teaspoon sea salt (plus more for initial salt & pepper season)
✓ 1/2 teaspoon garlic powder
✓ 1/2 teaspoon chili powder
✓ 1/4 teaspoon allspice (optional)
✓ 1/4 teaspoon curry powder (optional)
✓ 1/2 teaspoon dulse flakes (optional)
✓ 1/2 teaspoon kelp flakes (optional)
✓ 1/4 teaspoon coriander (optional)
✓ Salt and pepper to season
✓ Liberally salt and pepper your steak on all sides
✓ Mix all dry seasonings together in a small bowl
✓ Drop in 1 tablespoon oil to IP
✓ Sear steak on all sides, set on plate when done and turn off IP
✓ Use about 4 teaspoons of seasoning mix to season all side of the steaks, place them back in IP, stacked on each other if need be.
✓ Put broth and BBQ sauce into bowl with remaining spices, mix well
✓ Pour broth mixture over steaks and close lid, turn knob to sealing
✓ Push the meat setting and adjust time to anything from 7 to 15 minutes, depending on the thickness of your steak and desired tenderness.
✓ Start your rice, potatoes or other starchy veggie.
✓ When timer goes off carefully turn knob to release using a folded over thick kitchen towel
✓ Remove steaks and put on a plate, cancel IP then push the Saute button to reduce liquid to a thick gravy, (stir/scrape the bottom occasionally to check on it during the next steps, turn off IP when it is almost as thick as you like it)
✓ Get your veggies in another pan to start steaming or sauteing
✓ Turn a frying pan on medium high with 1 tablespoon palm oil, brown the steaks on both sides, put back on plate as they're done
✓ Serve your steaks with gravy and a side of veggies, rice or starchy veggies!
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