Pressure Cooker Split Pea and Ham Soup

Submitted by KEA8019

"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."

 

• Ready In: 40mins
• Ingredients: 8
• Serves: 6-8

ingredients

• 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

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.

Reviews

[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.

 

[Brian B.]

I cook the ham hocks for 1 hour to make bone broth, then made the soup. Very delicious and the bone broth adds nutrients and extra flavor.

 

[camfay77]

There’s nothing to dislike about pea and ham soup. My only inputs (these apply to my taste buds) I find you really need at least 25 minutes to have the meat nice and tender. Doesn’t hurt to sweat off the veges in the slow cooker uncovered first in some butter. Some chicken stock in place of 500ml of the water goes well. I believe adding the pepper early is important - you have to add it anyway, and it’s an under rated component of this dish. Salt is maybe different - you won’t need much but hey, I like salt and I know I’ll be adding some so I add a little at the start and top up later if needed. Finally - let it sit for a day to let the flavours develop.

 

[Meladie1]

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.

 

[Steelersfan]

Made this yesterday. The only change I made was to use 48 ounces of reduced sodium chicken broth, and the rest water. It came out so creamy,and thick.The vegetables came out so tender. Tastes great.Thank you for such a nice recipe.