Pressure Cooker English Pub Split Pea Soup Recipes

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ENGLISH PUB SPLIT PEA SOUP



English Pub Split Pea Soup image

This family favorite is the same recipe my grandmother used. Now with the magic of the slow cooker, I can spend 15 minutes putting it together, walk away for five hours, and come back to "soup's on." Finish it with more milk if you like your soup a bit thinner. -Judy Batson, Tampa, Florida

Provided by Taste of Home

Categories     Dinner     Lunch

Time 5h15m

Yield 8 servings (2 quarts)

Number Of Ingredients 14

1 meaty ham bone
1-1/3 cups dried green split peas, rinsed
2 celery ribs, chopped
1 large carrot, chopped
1 sweet onion, chopped
4 cups water
1 bottle (12 ounces) light beer
1 tablespoon prepared English mustard
1/2 cup 2% milk
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
Additional minced fresh parsley, optional

Steps:

  • Place ham bone in a 4-qt. slow cooker. Add peas, celery, carrot and onion. Combine water, beer and mustard; pour over vegetables. Cook, covered, on high 5-6 hours or until peas are tender., 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 slow cooker. Stir in remaining ingredients. If desired, top with additional minced parsley.

Nutrition Facts : Calories 141 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 193mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 9g fiber), Protein 9g protein. Diabetic Exchanges

PRESSURE COOKER SPLIT PEA SOUP



Pressure Cooker Split Pea Soup image

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

8 cups water
1 pound dried split peas
1 ham hock
1 onion, diced
2 stalks celery, diced
1 teaspoon dried thyme
⅛ teaspoon garlic powder
1 pinch ground black pepper
1 teaspoon salt
1 teaspoon hot pepper sauce (such as Tabasco®)

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

PRESSURE-COOKER ENGLISH PUB SPLIT PEA SOUP



Pressure-Cooker English Pub Split Pea Soup image

This family favorite is the same recipe my grandmother used. Now with the magic of today's appliances, I can spend 15 minutes putting it together, walk away for a bit and then it's "soup's on!" Finish it with more milk if you like your soup a bit thinner. -Judy Batson, Tampa, Florida

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

1 meaty ham bone
4 cups water
1 bottle (12 ounces) light beer
1-1/3 cups dried green split peas, rinsed
2 celery ribs, chopped
1 large carrot, chopped
1 sweet onion, chopped
1 tablespoon prepared English mustard
1/2 cup 2% milk
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg

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.

Nutrition Facts : Calories 141 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 193mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 9g fiber), Protein 9g protein. Diabetic Exchanges

PRESSURE COOKER SPLIT PEA AND HAM SOUP



Pressure Cooker Split Pea and Ham Soup image

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

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)

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.

INSTANT POT® SPLIT PEA SOUP



Instant Pot® Split Pea Soup image

Delicious Instant Pot® split pea soup that delivers rich, deep flavor in just over an hour.

Provided by vicky

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Split Pea Soup Recipes

Time 1h15m

Yield 6

Number Of Ingredients 13

2 tablespoons butter
1 tablespoon olive oil
1 onion, diced
3 stalks celery, diced
2 bay leaves
½ teaspoon dried thyme
3 carrots, chopped
6 slices bacon, chopped
4 cloves garlic, minced
½ teaspoon salt
¼ teaspoon ground black pepper
6 cups chicken broth
1 pound green split peas, rinsed and sorted

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Let warm up and add butter and olive oil. Add onion, celery, bay leaves, and thyme. Cook, stirring occasionally, until onion starts to turn translucent, about 5 minutes.
  • Add carrots, bacon, garlic, salt, and pepper. Cook until fragrant, about 1 minute. Add broth and bring to a simmer. Stir in split peas. Close and lock the lid; set release knob to Sealing position.
  • Select Manual/Pressure Cook setting according to manufacturer's instructions; set timer for 18 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Turn steam release knob to Venting and use quick-release function for the remaining pressure. Carefully open lid. Remove bay leaves. Taste and adjust seasonings as desired.

Nutrition Facts : Calories 408.4 calories, Carbohydrate 53.6 g, Cholesterol 26.3 mg, Fat 11.6 g, Fiber 21 g, Protein 24 g, SaturatedFat 4.2 g, Sodium 1649.9 mg, Sugar 10.1 g

PRESSURE COOKER SPLIT PEA SOUP WITH HORSERADISH CREAM



Pressure Cooker Split Pea Soup With Horseradish Cream image

The pressure cooker turns simple ingredients into a creamy and satisfying soup in under an hour. Split peas are a type of field pea that's been dried and split. They have been eaten around the world for ages, because they are cheap, nonperishable and widely available. This recipe is enriched a ham hock, which provides salty pork bits. Ham hocks can be harder to find, but they are also inexpensive and add body and flavor to soups - and freeze well, so they are worth having on hand. If you don't have a ham hock, you can use a leftover ham bone or diced thick-cut ham, or toss in some crisped bacon at the end. (You can also prepare this recipe in a slow-cooker.)

Provided by Sarah DiGregorio

Categories     dinner, lunch, soups and stews, main course, side dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 18

3 tablespoons unsalted butter (or olive oil)
1 large yellow or red onion, finely chopped
3 celery stalks, thinly sliced
1 large carrot, chopped
5 large garlic cloves, smashed and chopped
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
2 fresh thyme sprigs, leaves removed, or 1/2 teaspoon dried thyme
2 fresh or dried bay leaves
Kosher salt and black pepper
6 cups chicken stock
1/3 cup dry white wine or vermouth (see Tip)
1 pound green or yellow split peas
1 smoked ham hock (about 1 pound)
1/2 lemon, juiced (about 1 tablespoon)
1 cup sour cream
2 tablespoons jarred, drained horseradish
1 teaspoon Dijon mustard

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 SPLIT PEA SOUP



Pressure Cooker Split Pea Soup image

This is a combination of a couple of different recipes. My husband really likes potatoes in his split pea soup, so this is a variation of a traditional soup. Prep and cooking times do not include time for soaking peas. Also, cooking time DOES include time for building and releasing pressure in cooker.

Provided by FCR Gal

Categories     Chowders

Time 1h

Yield 8-12 serving(s)

Number Of Ingredients 12

1 lb dried split peas
8 cups water
1 ham bone or 1 lb diced ham
2 medium onions, chopped small
2 large celery ribs, chopped small
2 large carrots, peeled and diced
4 medium potatoes, peeled and diced
1 bay leaf
2 beef bouillon cubes
1 1/2 teaspoons salt
1/4 teaspoon black peppercorns, crushed
1 pinch dried thyme

Steps:

  • In large pot, rinse peas well in cold water. Once rinsed, cover with water and bring to a boil on stove.
  • Once it has come to a boil, remove from heat, cover and let sit for one hour.
  • Drain the peas and put peas in pressure cooker along with 6 cups of the water, ham bone (not diced ham), onions, celery, bay leaf, bouillon cubes, 1/2 of the salt, pppercorns and dried thyme.
  • Put lid on cooker, place rocker on vent pipe and bring to high pressure. When at correct pressure, start timing for 20 minutes.
  • 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.
  • Remove bay leaf.
  • Add diced ham, carrots and potatoes.
  • Add remainder of the water based on your preferred thickness.
  • Replace lid, bring to pressure and time for 10 more minutes.
  • Let pressure naturally drop, remove lid and enjoy!

Nutrition Facts : Calories 298.7, Fat 0.9, SaturatedFat 0.2, Cholesterol 0.1, Sodium 634.2, Carbohydrate 58, Fiber 17.9, Sugar 7.8, Protein 16.8

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Top Asked Questions

How to cook split peas in 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.
How to make soup in a pressure cooker?
Split peas, cubed ham, carrots, onions and celery make a warm and hearty soup. Place all ingredients in pressure cooker. Stir just to mix. Close the lid and make sure the valve is set to seal.
How long does it take to cook split pea soup?
Normally split pea soup takes hours to cook at a low simmer. But, using a pressure cooker reduces the cook time and you can have a huge pot of soup ready in less than an hour! Over the years I have cooked split pea soup different ways.
How do you store pea soup in a pressure cooker?
Carefully clean the pressure cooker's gasket and valves as soon as the pot is cool enough to handle; pea soup can easily clog valves, which can cause your cooker to over-pressurize the next time you use it. Soup can be stored in the refrigerator for up to 1 week.

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