Servings: 8

3 tablespoons butter 3 tablespoons butter
1 onion diced 1 onion diced
2 ribs celery diced 2 ribs celery diced
2 carrots diced 2 carrots diced
1-1/2 cup dry split peas sorted through and rinsed 1-½ cup dry split peas sorted through and rinsed
6 cups low sodium chicken stock/broth or veggie stock, water, or a mixture 6 cups low sodium chicken stock/broth or veggie stock, water, or a mixture
2 bay leaves 2 bay leaves
1/2 cup pearled barley ½ cup pearled barley
1 teaspoon salt 1 teaspoon salt
1/4 tsp each sweet basil, oregano, mustard powder, black pepper. ¼ tsp each sweet basil, oregano, mustard powder, black pepper.
Toasted sesame seeds for garnish, optional Toasted sesame seeds for garnish, optional

Turn pressure cooker to the "sauté" setting. Melt butter (3 tablespoons) and sauté onion, celery, and carrots for about 5 minutes, until softened. Add 2 bay leaves, sweet basil, oregano, mustard powder, and black pepper. Stir into vegetables. (For stove top, saute in soup pan.)
Add the split peas, pearled barley, chicken stock (6 cups). Turn off the "sauté" function.
Cover pressure cooker and set to manual, high pressure for 15 minutes. (For stove top, simmer until peas dissolved and barley tender.)
Allow the pressure to naturally release for 10 to 15 minutes. Then, quick release the pressure valve.
Serve immediately, or store in your refrigerator for up to 1 week or freezer in an airtight container for up to 6 months.