Best 4 Pressure Cooker Split Pea Soup Recipes

PRESSURE COOKER SPLIT PEA AND HAM SOUP

Steps:

• Fill pressure cooker with water and other ingredients, except Sherry.
• Make sure the pot is no more than half full.
• Put lid on cooker, place rocker (if model has one) on vent pipe and bring to high pressure.
• When at correct pressure start timing for 20 min.
• 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.
• Serve with a splash of Sherry if you wish.
• 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.
• then cold water release pressure and add all other ingredients.
• Replace lid, bring to pressure and time for 10 more min.
• and let pressure naturally drop.

PRESSURE COOKER SPLIT PEA SOUP

Steps:

• Pour water into a pressure cooker. Add split peas, ham hock, onion, celery, thyme, garlic powder, and black pepper. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Bring to high pressure; adjust temperature until regulator is gently rocking. Cook, about 30 minutes.
• Pour cold water over the pressure cooker to release pressure according to manufacturer's instructions.
• Remove ham hock and strip off meat; add to soup. Stir well to distribute flavors. Season with salt and hot pepper sauce.

PRESSURE COOKER SPLIT PEA SOUP WITH HORSERADISH CREAM

Steps:

• Turn on the sauté setting on a 6- to 8-quart electric pressure cooker. Melt the butter, then add the onion. Cook, stirring occasionally, until translucent, about 5 minutes. Add the celery, carrot, garlic, smoked paprika, garlic powder, thyme, bay leaves, 2 teaspoons salt and a few generous grinds of pepper. Cook, stirring, until fragrant and well combined, about 2 minutes.
• Pour in the stock and wine, and let the mixture come to a bubble, scraping the bottom of the pan. Stir in the spit peas and ham hock.
• Put the lid on the pressure cooker and turn the steam valve to sealed. Set to cook on high pressure for 18 minutes. After the cook time, turn off the heat and let the pressure reduce naturally for 10 minutes, then release the remaining pressure manually by twisting the steam valve to vent.
• The soup will thicken as it sits; if it is too thick for your taste, stir in a bit of warm broth or water. If you'd like the soup to be thicker, turn on the sauté setting and let the soup bubble with the lid off for a few minutes, to reduce. Discard the bay leaves, then stir in the lemon juice.
• Transfer the ham hock to a bowl. Using two forks, pull the meat from the ham hock; discard the bone and return the meat to the pot. Taste the soup and add more salt and pepper if necessary.
• In a small bowl, stir together the sour cream, horseradish and mustard, and season it with a pinch of salt and pepper. Serve the soup with the horseradish cream for topping. (Split pea soup thickens dramatically when chilled, so if you have leftovers, stir in a little water or broth when reheating to loosen the texture.)

PRESSURE-COOKER ENGLISH PUB SPLIT PEA SOUP

Steps:

• Place ham bone in a 6-qt. electric pressure cooker. Add water, beer, peas, celery, carrot, onion and mustard. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Allow pressure to release naturally, then quick-release any remaining pressure. , Remove ham bone from soup. Cool slightly, trim away fat and remove meat from bone; discard fat and bone. Cut meat into bite-sized pieces; return to pressure cooker. Stir in remaining ingredients. If desired, top with additional minced parsley.