European-inspired · FROM THE FDR RECIPES KITCHEN
A thick soup of split peas, potatoes and smoked pork. This version uses a non-pressure simmer setting, so the pot can be opened to add vegetables near the end.
Check that your multicooker has a non-pressure soup or simmer function and enough capacity for this batch. Follow its fill limit; split peas can foam.
Use sauté mode to soften the onion and carrot in oil for 5 minutes. Transfer to a bowl.
Add the peas, cooked smoked pork and water. Bring to a simmer, then cook gently with the lid positioned as your appliance requires for non-pressure cooking. Stir occasionally.
After about 1 hour, add the potatoes, sausage and softened vegetables. Simmer for another 30–60 minutes, until the peas collapse and the potatoes are tender. Add hot water if it becomes too thick.
Remove any bones, shred the cooked meat and return it to the soup. Reheat thoroughly, reaching 165°F (74°C), then season after tasting.
Kitchen guide: Your multicooker’s button names are not a recipe
Adapted from archive recipe 772. Split peas and fully cooked smoked meats are specified; the original generic program buttons are replaced with a non-pressure method.
Edited for PotusPlate, October 2026. This home adaptation has not yet been kitchen-tested. The archive photograph illustrates the earlier version.
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