A simple delicious split pea soup recipe for the instant pot with vegetarian options!
About this Recipe
✓ 1 medium onion (chopped roughly)
✓ 1 small lemon (optional)
✓ 1 teaspoon sea salt
✓ 1 teaspoon chili powder (mild-medium)
✓ 1 teaspoon turmeric
✓ 1/2 teaspoon black pepper
✓ 1/2 teaspoon garlic powder (or granulated garlic)
✓ 1/2 teaspoon paprika
✓ Rinse chicken, remove giblets and drain liquid from cavity
✓ Cut chicken in half on the breast side, leave spine intact
✓ Combine garlic powder, paprika, chili powder and turmeric in a small bowl, mix gently with fork until combined
✓ Sprinkle seasoning evenly on both sides
✓ Place in a 9"x13" glass baking pan, skin/spine side up, completely flattened
✓ Quarter your lemon and onion, squeeze lemon juice from wedges over chicken
✓ Place onions and lemon wedges under the chicken, place a few onions on the chicken if you wish
✓ Bake covered with foil (sealing it around the edges of the baking pan) for at least 1 hr, then check.
✓ Uncover and cook additionally until finished, checking every 15 minutes.
✓ Check with a meat thermometer and when thickest part is at 165 degrees Fahrenheit/75 Celsius it is safe to eat
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