PRESSURE COOKER SPLIT PEA SOUP WITH HAM
This Pressure Cooker Split Pea Soup can be made with leftover ham bone or with any ham steak. Cut the cooking time in half and enjoy this easy and warming soup any day of the week! Top it with some crispy ham for extra texture. Freezes well!!
Provided by Chef Kathy McDaniel
Categories Main Course Soup
Time 35m
Number Of Ingredients 12
Steps:
- Rinse the split peas under cold running water.
- Turn the pressure cooker to the saute setting. Heat the oil and add the onions, carrots and celery. Cook stirring often until the vegetables soften, about 3 minutes. Add the garlic and oregano and saute for about 30 seconds.
- Add the ham bone (if using) or the diced ham. Saute for about a minute.
- Add the peas, stock or broth and the bay leaves. Cover and cook for 15 minutes. Let the pressure release naturally (about 10 to 15 minutes) then open.
- Remove the bay leaves. If using a ham bone, remove it from the soup. Remove some of the meat from the bone and add it back to the soup.
- Stir the soup and season to taste with salt and ground black pepper.
Nutrition Facts : Calories 295 kcal, Carbohydrate 43 g, Protein 20 g, Fat 4 g, Cholesterol 9 mg, Sodium 373 mg, Fiber 15 g, Sugar 8 g, ServingSize 1 serving
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.
Provided by KEA8019
Categories Beans
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 8
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
This is my favorite split pea soup recipe. I love my pressure cooker and use it for meals that I need to cook for the family in a hurry. This is great for a cold winter's night, and it tastes great for lunch the next day. I serve it with French bread.
Provided by Knifehat
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Split Pea Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 364.1 calories, Carbohydrate 49.9 g, Cholesterol 22.7 mg, Fat 8 g, Fiber 20.2 g, Protein 24.8 g, SaturatedFat 2.6 g, Sodium 444.1 mg, Sugar 7.9 g
INSTANT POT® SPLIT PEA AND HAM SOUP
Cooking split peas under pressure makes them nearly instantly creamy. This recipe is very close to a classic split pea soup, but I have the option of cooking with or without a meaty ham bone. If you just have ham, it will be just as great with the combination of celery, carrots, onions, potatoes, and split peas. Get ready for a thick and flavorful broth!
Provided by Diana71
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®), and select Saute function. Add butter and olive oil; heat until butter is melted. Add carrots, celery, and onion; cook until onion is nearly translucent, about 3 minutes. Add ham and cook for 1 minute.
- Add potato; cook and stir to prevent anything from sticking to the bottom of the pot, for 2 minutes. Season with salt and pepper. Add 3 cups chicken broth, split peas, and bay leaves. Turn Saute function off.
- Close and lock the lid and seal the valve. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 12 minutes. Release remaining pressure carefully using the quick-release method, 2 to 3 minutes. Unlock and remove the lid.
- Unlock and remove the lid. Taste and adjust with salt and pepper as desired. If soup is too thick, select Saute function and add remaining 1 cup chicken broth. Stir until heated through and desired consistency, about 5 minutes. Adjust seasonings if necessary. Serve immediately with Cheddar cheese sprinkled over top.
Nutrition Facts : Calories 526.3 calories, Carbohydrate 50.1 g, Cholesterol 56.7 mg, Fat 23.7 g, Fiber 17 g, Protein 29.1 g, SaturatedFat 8.8 g, Sodium 2052 mg, Sugar 8.7 g
PRESSURE COOKER - PEA AND HAM SOUP
An easy pea and ham soup made using the pressure cooker- cooked completely from start to finish in around 90 minutes. Use a gluten-free chicken stock to make this recipe gluten-free suitable
Provided by Jubes
Categories Australian
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in an 8 litre (280fl oz) pressure cooker, using a medium heat.
- Add the vegetables and cook for 10 minutes or until the onion is soft.
- Add the garlic, bay leaves and thyme and cook for a further two minutes.
- Add all remaining ingredients and stir well.
- Lock on the lid and bring the cooker to high pressure over a high heat. Once high pressure is reached, reduce the heat to stabilise the pressure and cook for 40 minutes.
- Remove the cooker from the het and release the pressure using the quick release method.
- Remove lid carefully.
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