SPLIT PEA 'N HAM SOUP
Our family loves this soup. My mother used to make this, as did my DH's mother, using a similar recipe. We like to serve cornbread with this soup...yum!
Provided by Hazeleyes
Time 6h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put all ingredients and 6 1/2 cups water in a 5 1/2-quart slow cooker.
- Cover and cook on high for 6 hours, or low for 12 hours until peas are very soft and fall apart.
- Remove ham.
- When cool enough to handle, cut meat off the bone, dice and return to soup.
Nutrition Facts : Calories 427.2, Fat 1.5, SaturatedFat 0.2, Sodium 653.4, Carbohydrate 77.8, Fiber 31.4, Sugar 13.5, Protein 28.9
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 ENGLISH PUB SPLIT PEA SOUP
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
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
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 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
PRESSURE COOKER SPLIT PEA SOUP WITH HORSERADISH CREAM
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
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.)
CROCK POT EXPRESS SPLIT PEA SOUP
If you're looking for a really easy Crock Pot Express split pea soup recipe I have it for you! Throw everything in your fancy pressure cooker including dry peas and it is done in just 18 minutes! Fresh homemade split pea soup has never been so easy and tasted so good, it will be your favorite too I bet!
Provided by Dad on Duty
Categories Main Course Soup
Time 33m
Number Of Ingredients 8
Steps:
- Turn Crock Pot Express to the brown/saute function and add olive oil, diced onions and ham. Cook down a bit until onions are softened.
- Press stop button to turn off.
- Add all other ingredients listed and stir.
- Put lid on and close steam valve.
- Set to soup setting (high is automatically chosen for you) for 18 minutes.
- Do a quick release and enjoy, can sprinkle more salt on top if desired. Try first and see if you want more (we like as is).
Nutrition Facts : ServingSize 4 oz, Calories 125 kcal, Carbohydrate 6 g, Protein 5 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 14 mg, Sodium 1483 mg, Fiber 1 g, Sugar 3 g
PRESSURE COOKER SPLIT PEA SOUP WITH HAM RECIPE
This split pea soup is flavored with leftover ham, celery, and carrots. Pressure cooking it allows the flavors to develop fully and richly each time.
Provided by Marlene Kelley
Categories Soup
Time 25m
Yield 8
Number Of Ingredients 12
Steps:
- Rinse peas under cold water.
- In a pressure cooker, add oil, onions, carrots, celery and garlic and saute 4 to 5 minutes. Add ham bone, peas, water, chicken bouillon and bay leaf.
- Cover and cook high pressure for 15 minutes. Let the pressure release naturally then open, remove the bone and bay leaf and stir, the soup will thicken as it stands.
- Saute the ham on a hot skillet if desired and use for garnish on the soup with chives.
Nutrition Facts : ServingSize 8.00, Sugar 0.00
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SPLIT PEA AND HAM SOUP • STEAMY KITCHEN RECIPES GIVEAWAYS
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4.7/5 (3)Estimated Reading Time 1 minServings 8
- Place all ingredients into pressure cooker, set on high for 4 minutes. When cooking is done, leave the pressure cooker to sit for an additional 15-20 minutes to let pressure and steam escape.
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4.7/5 (7)Total Time 50 minsCategory SoupCalories 466 per serving
- Set pressure cooker to sauté function. Add oil. When oil is hot add onion, potatoes, and carrots. Sauté together 3-5 minutes until the vegetabes start to soften. Turn off sauté function.
- Add broth, split peas, diced ham, bay leaves, thyme, and white pepper to the pot. Stir together. Carefully add the ham bone to the center of the pot moving the vegetables to the side if needed to get the bone piece as best covered by the broth as possible.
- Seal lid, turn steam vent to sealing, and select manual/pressure cook. Set to high pressure for 20 minutes.
- When the timer goes off natural release the steam for 10 minutes (don't touch the vent, it will release slowly on it's own). After 10 minutes if the float hasn't droped yet quick release the vent until the float had dropped, once the float has dropped carefully open the lid.
INSTANT POT SPLIT PEA SOUP - PRESSURE COOK RECIPES
From pressurecookrecipes.com
5/5 (111)Total Time 1 hrCategory Dinner, Lunch, SoupCalories 290 per serving
- Soften Onions: Heat up Instant Pot using Sauté More function. Wait until it says HOT (~8 mins). Add in 2 tbsp (28g) unsalted butter or olive oil, then quickly add in diced onions to prevent the butter from burning. Season with a pinch of salt. Saute diced onions until softened (~2 mins). Add in minced garlic, a pinch of dried thyme, and 2 bay leaves, then saute for another minute. Optional: add in chopped carrots & celery, then saute for another minute.
- Deglaze Instant Pot: Pour ½ cup (125ml) unsalted chicken stock. Scrub all the brown bits off the bottom of the pot (keep the brown bits as they are very flavorful).
- Pressure Cook Split Pea Soup: Add in chopped carrots and celery if you haven't. Add 1 lb (454g) green split peas and 1 (2lb) ham bone or smoked pork hock. Pour in 5 ½ cups (1375ml) unsalted chicken stock. Pressure Cook at High Pressure for 15 minutes + 10 minutes Natural Release.
- Season & Thicken: Set aside the pork hock or ham bone. Give it a few quick stirs. The soup should thicken and come together. *Pro Tip: Ensure you taste the soup, then season with more salt (for reference, we added 2 large pinches of kosher salt). If you used smoked pork hock, cut the meat and add them in the split pea soup or serve them in sandwiches.
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5/5 (20)Calories 288 per serving
PRESSURE COOKER SPLIT PEA SOUP WITH HAM - DEAR CRISSY
From dearcrissy.com
4.8/5 (5)Total Time 35 minsCategory DinnerCalories 328 per serving
- Select the sauté function on the Express Crock and press start. When hot add the butter, onion, pepper and the garlic. Sauté for 2 to 3 minutes or until onions are softened, stirring often to prevent burning. Select the stop function.
- Add the bay leaf, ham, carrots, celery and the split peas, stir. Cover with the chicken broth and stir again until well blended.
- Put on the lid and turn it to the locked position, set the steam valve to seal. Select the soup function (high pressure) and adjust the time to 15 minutes. Allow to naturally release for 10 minutes. Carefully, release any remaining pressure with the steam release valve. Remove the lid, stir and remove the bay leaf. Serve hot and enjoy!
PRESSURE COOKER SPLIT PEA SOUP WITH HAM - MAGIC SKILLET
From magicskillet.com
Cuisine FrenchCategory DinnerServings 4Total Time 16 mins
- In a pressure cooker, combine peas, chopped ham, carrots, celery, onion, potato, garlic, bay leaf, and parsley. Mix well. Pour in 4 cups water. Season with salt and black pepper. Bring the mixture to a boil over high heat. Do not stir, drizzle with olive oil.
- Close pressure cooker and lock the lid. Set burner heat to high pressure. When cooker reaches high pressure,reduce heat to low. Set timer to cook for 6 minutes.
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4.9/5 (42)Total Time 55 minsServings 9Calories 352 per serving
- Dice the onion, slice the carrots and celery, and mince the garlic. Place the onion, carrots, celery, and garlic in the pressure cooker along with all the remaining ingredients.
- Secure the lid on the pressure cooker, close the steam valve, and set the cooker to high pressure for 15 minutes (Instant Pot: Manual function, set time to 15 minutes). After 15 minutes of high pressure, allow the cooker to release pressure naturally. (Total cook time with coming up to pressure, cooking, and natural pressure release is approximately 45 minutes.)
- Once the cooker returns to normal pressure, open the steam valve, open the lid, and stir the soup. Taste and adjust the salt or other seasonings as needed. Serve hot with crusty bread for dipping.
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5/5 (4)Category SoupCuisine Pressure CookerTotal Time 30 mins
- Close the lid and make sure the valve is set to seal. Set the pressure cooker on high for 25 minutes.
- Once the pressure cooker has cooked for the 25 minutes and beeped, manually release the pressure by turning the valve to vent. Once the air pressure is released, remove the lid and stir.
PRESSURE COOKER SPLIT PEA SOUP WITH SMOKED HAM HOCK - WHIP ...
From whipandwander.com
Cuisine AmericanTotal Time 1 hrCategory Soups & StewsCalories 457 per serving
- Turn the electric pressure cooker to the saute function (select medium if your machine offers the choice). Heat 2 tbsp garlic-infused olive oil (or 2 tbsp olive oil + 2 cloves minced garlic). When the oil begins to shimmer add the carrots, celery, and onions. Saute until the carrots and celery begin to soften (if using yellow onion cook until translucent), about 5-minutes.
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5/5 (6)Calories 351 per servingCategory Pressure Cooker
- Heat the vegetable oil in the Instant Pot using sauté mode adjusted to high (medium-high heat in a stovetop PC) until the oil is shimmering. Add the onion, carrots, and garlic to the pressure cooker pot, and then sprinkle with the salt and red pepper flakes. Saute until the onion softens, about five minutes. Add the bone to the pot, then the peas, and cover with the water. (It’s OK if the end of the bone pokes up out of the water.)
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- Fish the hambone out of the pot and pull the ham from the hambone, discarding any pieces of fat or gristle. Shred and chop the ham, then stir the ham into the pot, and discard the hambone – it gave its all. Add fresh ground black pepper, and salt if it seems to need it. (The soup will already be seasoned by the salty ham; I usually add a teaspoon of kosher salt to the pot.) Serve.
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5/5 Total Time 50 minsCategory SoupCalories 307 per serving
- Turn pressure cooker to the "sauté" setting. Melt butter (3 tablespoons) and sauté onion, celery, and carrots for about 5 minutes, until softened.
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From selfproclaimedfoodie.com
5/5 (6)Total Time 1 hrCategory SoupCalories 315 per serving
- Place frozen ham hocks in pressure cooker and cover with 10 cups of water. Seal lid, bring to high pressure, and cook on high pressure for 30 minutes.
- Quick release the pressure to open the lid. Remove the ham hocks and transfer to a cutting board to allow to cool. Add split peas, onion, carrot, celery, and thyme to liquid in pressure cooker.
- Bring back to high pressure and cook at high pressure for 10 minutes. Once done, allow to naturally release the pressure.
- While the split peas are cooking, shred the meat from the ham hocks. Discard any bones and fat.
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