Ingredients
-
1
-
8
-
1
-
1
-
2
-
2
-
1 1/2
-
-
-
-
-
-
-
-
Directions
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. |
