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Pressure Cooker Split Pea And Ham Soup

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Ingredients

Adjust Servings:
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)

Nutritional information

276.6
Calories
8 g
Calories From Fat
1 g
Total Fat
0.1 g
Saturated Fat
0 mg
Cholesterol
46.4 mg
Sodium
49.9 g
Carbs
20.5 g
Dietary Fiber
8 g
Sugars
19.1 g
Protein
333g
Serving Size

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Pressure Cooker Split Pea And Ham Soup

Features:
    Cuisine:

    Thanks so much, we enjoyed our Pea & Ham soup last night and I will definitely make it again in the future. The recipe made enough for 6 meals for my husband and I. Another 5 ready and waiting in the freezer.

    • 60 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Pressure Cooker Split Pea and Ham Soup, 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 , Thanks so much, we enjoyed our Pea & Ham soup last night and I will definitely make it again in the future The recipe made enough for 6 meals for my husband and I Another 5 ready and waiting in the freezer , Theres 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 Doesnt 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 its an under rated component of this dish Salt is maybe different – you wont need much but hey, I like salt and I know Ill 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


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    Steps

    1
    Done

    Fill Pressure Cooker With Water and Other Ingredients, Except Sherry.

    2
    Done

    Make Sure the Pot Is No More Than Half Full.

    3
    Done

    Put Lid on Cooker, Place Rocker (if Model Has One) on Vent Pipe and Bring to High Pressure.

    4
    Done

    When at Correct Pressure Start Timing For 20 Min.

    5
    Done

    Let Cooker Release Steam Naturally.

    6
    Done

    If Using a Pork Bone, Remove and Pull All Meat Off and Add to Soup.

    7
    Done

    Adjust Salt to Suit Your Taste at This Point.

    8
    Done

    Serve With a Splash of Sherry If You Wish.

    9
    Done

    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
    Done

    Then Cold Water Release Pressure and Add All Other Ingredients.

    11
    Done

    Replace Lid, Bring to Pressure and Time For 10 More Min.

    12
    Done

    and Let Pressure Naturally Drop.

    Avatar Of Omar Smith

    Omar Smith

    Artisan bread maker baking up crusty and flavorful loaves with care and skill.

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