Prep 10 mins
Cook 30 mins
This is my Mom's famous split pea soup recipe that I adapted to the pressure cooker. It really cuts the cooking time-from several hours to about 30 min. Great for cold winter suppers.
- Fill pressure cooker with water and other ingredients, except Sherry.
- Make sure the pot is no more than half full.
- Put lid on cooker, place rocker (if model has one) on vent pipe and bring to high pressure.
- When at correct pressure start timing for 20 min.
- Let cooker release steam naturally.
- If using a pork bone, remove and pull all meat off and add to soup.
- Adjust salt to suit your taste at this point.
- Serve with a splash of Sherry if you wish.
- Note: You can start this recipe with frozen pork hock by first covering bone with 8 cups water and pressure cook as directed above for about 30 min.
- then cold water release pressure and add all other ingredients.
- Replace lid, bring to pressure and time for 10 more min.
- and let pressure naturally drop.
If everyone knew how easy and great tasting this soup is, they'd be making it all the time! I liked the fact it didn't make too much too! I did add some garlic and used half chicken broth and water! Thanks for posting this one.
I just purchased a pressure cooker and this was the first recipe I made. It was delicious! My husband totally enjoyed it also. I think I will like making food in my pressure cooker, just like my mother used to.
A winner, but don't ignore step 2. I head pea soup all over as my pressure cooker was too small for all the ingredients. 2 tsp of salt was tad bit much. I'll never buy canned split pea soup again. So easy, so good!