Pressure Cooker Split Pea Soup

Pressure Cooker Split Pea Soup
  • PREP TIME
    15 mins
  • COOK TIME
    30 mins
  • TOTAL TIME
    45 mins
  • SERVING
    6 People
  • VIEWS
    219

Savor the hearty embrace of this classic split pea soup, effortlessly crafted in your pressure cooker. A comforting blend of smoky ham and earthy vegetables, this soup is a perfect quick and easy way to warm up a chilly evening, with flavors that deepen beautifully overnight.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    50 g
  • Cholesterol
    23 mg
  • Fiber
    20 g
  • Protein
    25 g
  • Saturated Fat
    3 g
  • Sodium
    444 mg
  • Sugar
    8 g
  • Fat
    8 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Combine Ingredients: Pour water into the pressure cooker. Add the rinsed split peas, ham hock, diced onion, diced celery, thyme, garlic powder, and black pepper. (5 minutes)

Image Step 02
02 Step

Recipe View 30 mins Pressure Cook: Secure the pressure cooker lid according to the manufacturer's instructions. Bring to high pressure over medium-high heat. Once at high pressure, reduce heat to maintain gentle rocking of the pressure regulator. Cook for 30 minutes.

Image Step 03
03 Step

Recipe View 15 mins Release Pressure: Carefully release the pressure using the quick release method (pouring cold water over the cooker) or the natural release method, following the pressure cooker's instructions. (5-15 minutes)

Image Step 04
04 Step

Recipe View 10 mins Shred Ham and Season: Once the pressure is fully released and the lid is safely removed, take out the ham hock. Let it cool slightly, then shred the meat from the bone, discarding the skin and bone. Return the shredded ham to the soup. (10 minutes)

Image Step 05
05 Step

Recipe View 2 mins Final Touches: Stir the soup well to distribute the ham and flavors. Season with salt and hot pepper sauce to taste. (2 minutes)

For a vegetarian option, omit the ham hock and use vegetable broth instead of water. Consider adding smoked paprika for a smoky flavor.
If you don't have a pressure cooker, this soup can be made in a slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours.
Leftovers taste even better the next day as the flavors meld together even more.
Serve with a crusty bread for dipping, or a dollop of sour cream or yogurt for added richness.

Olaf Nolan

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 73 Ratings)
Total Reviews: (4)
  • Luella Stracke

    My family loved this soup, even my picky eaters! I'll definitely be making this again.

  • Cleveland Crona

    I added a bay leaf while it cooked and it gave it an extra layer of flavor!

  • Hilma Predovic

    I didn't have a ham hock, so I used leftover ham from the holidays. It worked great!

  • Roscoe Bruen

    This soup was so easy to make in my pressure cooker! It was a lifesaver on a busy weeknight.

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