Pressure Cooker English Pub Split Pea Soup Food

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.

ENGLISH PUB SPLIT PEA SOUP

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.

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.

PRESSURE COOKER SPLIT PEA SOUP

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!

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 - PEA AND HAM SOUP

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.

YELLOW PEA SOUP - PRESSURE COOKER

Steps:

• Finely chop the carrots and onion.
• Place all ingredients in the pressure cooker. Bring to pressure, then reduce heat and cook for 20 minutes. Reduce pressure naturally.
• Soup often tastes better if left for an hour then reheated. I usually serve up two portions to eat while the rest of the soup cools, and then fill ziplock bags with 1 pint portions for freezing.