CPK Dakota Smashed Pea & Barley Soup Instant Pot
California Pizza Kitchen's Dakota Smashed Pea + Barley VEGAN Soup. Dump And Cook One Step Soup Recipe, Easier Than Cooking Readymade Frozen Food ( yes, it is that easy). Made With Only 7 Ingredients ( No Oil - Dairy Products Or Cornstarch - Flours), Ready In Just 15 Minutes (Preparations + Cooking Time) With Instant Pot. Hearty And Very Filling Meal, So Much Goodness In One Bowl. Recipe Incudes Stepwise Pictures, And Detailed Instructions.
This is a CPK restaurants copycat recipe. It is not a fancy looking soup , thou when I first tasted it , I instantly liked it . The consistency of the soup is thicker when compared to the usual soups, the chunky texture from the peas , barley and carrots in every sip tastes so different and delicious.
No thickening agent, like corn starch, flour is added to the soup for thickness , you need not even mash it / blend, it gets naturally thickened. There is no cheese , or dairy products added for creaminess of the soup , TOTALLY HEALTHY. My toddlers loves this soup, and it keeps him filled for a while. I love everything about this recipe , Hearty Meal , 100 % Vegetarian, Less Work And More Nutrition!
Dump Everything And Pressure Cook For 13 Minutes
I used Instant Pot Duo Evo Plus 8 Quart for cooking. Place the inner vessel into the Instant Pot. Add ALL THE ABOVE INGREDIENTS in the pot ( add only 22 OZ of water ) , stir well.
Close the LID of the Instant Pot . Press the PRESSURE COOK mode on HIGH power, and Set CUSTOM settings, TIMER to 13 minutes. SEAL the Pressure Valve ( this model automatically seals). Switch off the KEEP WARM MODE ( light should not be on in the keep warm mode). Now press START. After the pressure cooking is done. Press CANCEL . Then do QPR (quick pressure release) by moving quick release switch from SEAL TO VENT.
After the steam is released, open the lid, add remaining 6 OZ of water , stir well .
Immediately remove inner pot from the instant pot ( to prevent the soup from getting thicker ). Garnish with scallions and serve immediately .
What Barley To Use?
I used Quaker Brand Quick Pearled Barley , you can use other brands too. Pearl barley / pearled barley is whole grain barley , is the most common form of barley for human consumption because it cooks faster and is less chewy .Store And Reheating Instructions
If you have any leftover , store soup in the refrigerator in a air tight glass container . Stays good for up to three days. Reheating - When you take the soup from the fridge , it will be like a paste (thick). Scoop the required amount of soup with a ladle , place it in a microwave safe bowl, add water to your preferred consistency and microwave for a minute or more depending upon the quantity. I prefer to heat it this way than heating the entire bowl of soup , it will absorb more water while reheating in microwave. Recipe Yields 1 quart of soup , easily serves two to four persons Other Instant Pot Soup Recipes, All Recipe includes stepwise pictures , detailed instructions and tips, Hearty Recipes Find more recipes in this link ,- Vegetables And Fruit Dosa | Indian-Style Pancakes
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- Greek Yogurt Oat Pancakes
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Step By Step Pictures Of How To Make Split Pea And Barley Soup
Measure and keep ingredients ready - dry green split pea, quick pearled barley, dice carrots into tiny pieces , cinnamon powder , garlic powder , salt, water ( 22 OZ to pressure cook and 6 OZ to add later ), and green spring onions for garnish.
Dump Everything And Pressure Cook For 13 Minutes
I used Instant Pot Duo Evo Plus 8 Quart for cooking. Place the inner vessel into the Instant Pot. Add ALL THE ABOVE INGREDIENTS in the pot ( add only 22 OZ of water ) , stir well.
Close the LID of the Instant Pot . Press the PRESSURE COOK mode on HIGH power, and Set CUSTOM settings, TIMER to 13 minutes. SEAL the Pressure Valve ( this model automatically seals). Switch off the KEEP WARM MODE ( light should not be on in the keep warm mode). Now press START. After the pressure cooking is done. Press CANCEL . Then do QPR (quick pressure release) by moving quick release switch from SEAL TO VENT.
After the steam is released, open the lid, add remaining 6 OZ of water , stir well .
Immediately remove inner pot from the instant pot ( to prevent the soup from getting thicker ). Garnish with scallions and serve immediately .
Servings:
4
yield(s)
Prep Time:
2
mins
Cook Time:
13
mins
Total Time:
15
mins
Ingredients
- 250 g Dry Green Split Peas (g = grams Or 1/2 LB)
- 35 g Quick Pearled Barley (Or 1/4 Cup)
- 75 g Fresh Carrots (Or 1/2 cup , Dice carrots into tiny pieces)
- 1/4 tsp Cinnamon Powder
- 1/4 tsp Garlic Powder
- 1 tsp Salt (Or as required , I used Iodized salt available in usa )
- 28 oz Water (Or total = 5 cups, ( 22 OZ to pressure cook and 6 OZ to add later )
- Green Spring Onions / scallion (For garnish, chop only green portion into thin rounds)
Instructions
- Measure and keep ingredients ready - dry green split pea, quick pearled barley, dice carrots into tiny pieces , cinnamon powder , garlic powder , salt, water ( 22 OZ to pressure cook and 6 OZ to add later ),, and green spring onions for garnish.
- I used Instant Pot Duo Evo Plus 8 Quart for cooking. Place the inner vessel into the Instant Pot. Add ALL THE ABOVE INGREDIENTS in the pot ( add only 22 OZ of water ) , stir well. Close the LID of the Instant Pot . Press the PRESSURE COOK mode on HIGH power, and SET CUSTOM settings, TIMER to 13 minutes. SEAL the Pressure Valve ( this model automatically seals). Switch off the KEEP WARM MODE ( light should not be on in the keep warm mode). Now press START. After the pressure cooking is done. Press CANCEL . Then do QPR (quick pressure release) by moving quick release switch from SEAL TO VENT.
- After the steam is released, open the lid, add remaining 6 OZ of water , stir well , immediately remove inner pot from the instant pot ( to prevent the soup from getting thicker ). Garnish with scallions and serve immediately .
Preparation
Dump Everything And Pressure Cook For 13 Minutes
Recipe Notes
*Recipe Yields 1 quart of soup , easily serves two to four persons *You can use vegetable broth instead of water . *Any brand dry green split pea will work for this recipe ( no need of soaking or cleaning the pea) *To gain more nutrition from the soup - Add water accordingly to what I have mentioned , first 22 OZ and later 6 OZ. This soup will absorb more water as you keep adding it , so I added exact amount of water needed to cook , and later added the remaining water at the end. So the consistency is not too thick or runny. You could adjust extra water to your preferred consistency at the end ( after pressure cooking ). *Even after 13 minutes of pressure cooking , you can still feel the texture of carrots , and barley in the soup (that is how it should be). *You can find The Link , Other Multi Cuisine - Vegetarian Recipes,
- Roasted Okra In Spiced Yogurt Sauce
- Instant Pot Spaghetti And Soy Protein Meatballs - TVP Meatballs
- Street Food Kaalan | Mushroom Masala
- Instant Pot Drumstick | Moringa Vegetable Curry
- Easy Vegetable Noodles Recipe
- Veggie Fried Rice
