Slimming World Pease Pudding In The Instant Pot
Pease Pudding In The Instant Pot. How to make pease pudding in a pressure cooker with just simple everyday ingredients. No soaking and easy to make syn free for Slimming World.
Instant Pot Pease Pudding Recipe Ingredients:
Clean and slice your celery. Peel and dice your carrots and onion. Rinse your yellow split peas with a sieve or colander.
Place the yellow split peas, carrots, onion and celery into the instant pot.
Load up with 4 cups/960ml of water into the instant pot and stir the ingredients.
Place the lid on the instant pot, set the valve to sealing and set the time to 25 minutes on high pressure.
Use natural pressure release and manually release pressure.
Stir, season with salt and pepper and blend.
Its best to add the salt and pepper last. The instant pot can dull flavouring due to the way it cooks.
You can add an optional 50g of butter to the instant pot when you add the main ingredients. I see some recipes that call for this and some that don’t. I really don’t think it tastes that much different without.
4 cups of water are ideal. When I checked on my pease pudding they had soaked up the water but wasn’t dry and everything was well cooked.
I put the pease pudding as 12 servings. This is based on each dip pot is perfect for feeding 3 people and it made 4 pots in total.
Calories: 180kcal | Carbohydrates: 27g | Protein: 10g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 51mg | Potassium: 474mg | Fiber: 11g | Sugar: 4g | Vitamin A: 1910IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 2mg
Please Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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