Pressure Cooker Split Pea Soup With Ham Food

PRESSURE COOKER SPLIT PEA SOUP WITH HAM

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.

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 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.

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 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!

SPLIT PEA SOUP WITH HAM

Steps:

• Fry the bacon in your soup pot and reserve for garnish.
• Add the olive oil to the rendered bacon fat.
• Add chopped onions and carrots. Cook & stir for 10-15 minutes.
• Push to one side of the pot to make a hot spot.
• Drop the red pepper flakes and garlic into the spot.
• Cook the garlic/pepper a minute in that spot.until golden.
• Add the bay leaf, split peas, ham, broth, water and bring to a boil.
• Cover the soup and let it simmer for 60 minutes.
• Remove the bay leaf and add the half and half.
• The peas, onions and carrots should cooked enough to make the soup thick and vegetables indistinct, if not - use a hand blender -- but you'll lose the lovely ham cubes if you're too vigorous.
• Serve with reserved bacon and hot sauce dribbled on top.