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This is a combination of a couple of different recipes. My husband really likes potatoes in his split pea soup, so this is a variation of a traditional soup. Prep and cooking times do not include time for soaking peas. Also, cooking time DOES include time for building and releasing pressure in cooker.
- 1 lb dried split peas
- 8 cups water
- 1 ham bone or 1 lb diced ham
- 2 medium onions, chopped small
- 2 large celery ribs, chopped small
- 2 large carrots, peeled and diced
- 4 medium potatoes, peeled and diced
- 1 bay leaf
- 2 beef bouillon cubes
- 1 1⁄2 teaspoons salt
- 1⁄4 teaspoon black peppercorns, crushed
- 1 pinch dried thyme
- In large pot, rinse peas well in cold water. Once rinsed, cover with water and bring to a boil on stove.
- Once it has come to a boil, remove from heat, cover and let sit for one hour.
- Drain the peas and put peas in pressure cooker along with 6 cups of the water, ham bone (not diced ham), onions, celery, bay leaf, bouillon cubes, 1/2 of the salt, pppercorns and dried thyme.
- Put lid on cooker, place rocker on vent pipe and bring to high pressure. When at correct pressure, start timing for 20 minutes.
- 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.
- Remove bay leaf.
- Add diced ham, carrots and potatoes.
- Add remainder of the water based on your preferred thickness.
- Replace lid, bring to pressure and time for 10 more minutes.
- Let pressure naturally drop, remove lid and enjoy!