Pressure Cooker Split Pea and Ham Soup

Total Time
10 mins
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.

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  1. Fill pressure cooker with water and other ingredients, except Sherry.
  2. Make sure the pot is no more than half full.
  3. Put lid on cooker, place rocker (if model has one) on vent pipe and bring to high pressure.
  4. When at correct pressure start timing for 20 min.
  5. Let cooker release steam naturally.
  6. If using a pork bone, remove and pull all meat off and add to soup.
  7. Adjust salt to suit your taste at this point.
  8. Serve with a splash of Sherry if you wish.
  9. 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.
  10. then cold water release pressure and add all other ingredients.
  11. Replace lid, bring to pressure and time for 10 more min.
  12. and let pressure naturally drop.
Most Helpful

5 5

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.

5 5

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.

5 5

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!