Recipe by KEA
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.
Top Review by LiisaN
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.
- 1 lb dried split peas
- 8 cups water
- 1 small ham bone or 1 lb ham, chunks
- 1 onion, diced
- 2 carrots, diced
- 2 celery ribs, diced
- 1 1⁄2 teaspoons dried thyme
- sherry wine (optional)
Directions See How It's Made
- 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.