Prep 15 mins
Cook 45 mins
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!
Excellent! I used reduced sodium chicken stock (6 cups) and one pound diced ham. For our taste, it was too much ham and liquid, but super tasty all the same.
Fabulous!! Did everything by the recipe, except letting off pressure naturally, and it was a hit!!!
I use an electric pressure cooker. I use 3 ham shanks and add 3 Tablespoons of Thyme, to give it a bit more flavor. I prepare the split peas, then after that, everything goes in the pot, and I push "Start". It is great the first time I serve it, and FABULOUS when I serve leftovers.