Pressure Cooker Split Pea Soup Food

PRESSURE COOKER SPLIT PEA SOUP

Steps:

• Place all ingredients in pressure cooker. Stir just to mix.
• 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.
• Ladle into a soup bowl and serve.

INSTANT POT SPLIT PEA SOUP RECIPE

Steps:

• 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.
• The soup will appear thin at first, but once you stir it well and the split peas dissolve, it will thicken. If you prefer your soup to be even thicker, you can mash up the ingredients with a potato masher or process half of the soup through a blender on low speed and then recombine with the remaining soup. Prior to serving, add the shredded pork back in.

INSTANT POT BEST SPLIT PEA SOUP

Steps:

• Add butter to the Instant Pot or Ninja Foodi and hit "Sauté." Once the butter's melted and bubbling, add the onions, celery and carrots. Let sauté for 5 minutes, stirring and setting and then add in the bacon or pancetta (if using in place of a ham bone). Allow to cook for another 10 minutes as it will cook like a tender ham
• Add in the Sherry and allow to simmer for another minute. Then, add in the broth, Worcestershire sauce, pepper, thyme, oregano bay leaves and split peas (if using a ham bone/hock, add that in now as well)
• Secure the lid and hit "Keep Warm/Cancel" and then hit "Manual" or "Pressure Cook" and cook for 15 minutes at high pressure. Allow a 15 minute natural release when done followed by a quick release
• Stir all the contents in the pot from the bottom up as the split peas will have basically become a purée and will thicken the soup immediately once stirred up. If you want a slightly thinner soup, add in another cup of your choice of broth now
• Stir in the Boursin (if using, which I suggest) until melded
• Enjoy! *NOTE: See the yellow "Jeffrey Sez" section on how to reheat any leftovers

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 SPLIT PEA SOUP

Steps:

• Place all ingredients into your pressure cooker and cook on "bean" setting for 35 minutes, using the natural release method.
• When the machine cools enough to open the lid, simply stir and serve!

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:

• 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.

INSTANT POT SPLIT PEA SOUP

Steps:

• Pour the chicken broth into an Instant Pot or other multi-cooker and set to sauté. Add the thyme, ham and butter. While the broth heats, chop the celery, cut the carrots into 1/2-inch-thick rounds, halve the leek lengthwise and thinly slice and chop the garlic; add the vegetables to the pot as you cut them.
• Rinse the split peas in a colander, discarding any small stones, then add to the pot. Secure the lid, making sure the steam valve is in the sealing position, and set the cooker to high pressure for 15 minutes. When the time is up, carefully turn the steam valve to the venting position to release the pressure.
• Turn off the cooker. Remove the lid and stir the soup; discard the thyme sprigs. Thin the soup with up to 1 cup water if needed (the soup will continue to thicken as it cools). Season with salt and pepper. Divide among bowls and top with the pita chips.

PRESSURE COOKER SPLIT PEA SOUP WITH RICE

Steps:

• if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[580,400],'myediblefood_com-leader-1','ezslot_9',126,'0','0'])};if(typeof __ez_fad_position!='undefined'){__ez_fad_position('div-gpt-ad-myediblefood_com-leader-1-0')};InstructionsIn 5-8-quart (5-8 L) pressure cooker, combine yellow peas, onion, celery, carrots, potato, and rice.Pour in the vegetable broth(this prevents the peas from clumping together) and sprinkle with herbs. Do not stir; drizzle with olive oil.Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 10 minutes.Remove the pot from the heat. Using the natural Release method, bring pressure to normal. Set aside and allow staying for 10 minutes.Season the soup with salt and black pepper. Serve hot.

INSTANT POT SPLIT PEA SOUP RECIPE

Steps:

• Put your Instant Pot on saute and add your olive oil, onions and ham.
• Cook for a few minutes just so onions soften and ham juices come out a bit and add flavor to the rest of your soup. Turn pot off now.
• Add all other ingredients and stir well so salt dissolves (can wait and add salt at end if preferred).
• Put your lid on and close steam valve.
• Set to manual, pressure, high for 17 minutes.
• Allow to naturally release the steam for 5 minutes, then slowly release rest of steam.
• Stir and serve. The longer it sits the thicker it will become. Top with cheese if desired.Add more broth to thin it out the next day.

PRESSURE COOKER SPLIT PEA SOUP

Steps:

• Set your pressure cooker or Instant Pot to saute mode. Add the bacon and cook, stirring frequently, until it the fat starts to render. Add the onion and cook, stirring frequently, until the onion is soft. Add the carrots, potato, split peas, stock, garlic, bay leaf, salt, and pepper. Mix well. Close and lock the lid and bring to pressure (high heat if using an older pressure cooker). Cook for 15 minutes once at pressure. Use the natural release method when the timer is up. Remove the bay leaf, stir the soup, then serve in individual bowls. Can garnish with chopped, cooked bacon or chopped, fresh parsley if desired.

PRESSURE COOKER SPLIT PEA SOUP

Steps:

• Push the Sauté button on your Instant Pot/Pressure Cooker.
• Add the olive oil to the pressure cooking pot.
• Add the onion and celery and sauté for five minutes.
• Add broth to the pressure cooking pot.
• Rinse split peas well and pull out any rocks.
• Add in the carrots, ham, garlic and split peas,
• Sprinkle in a little thyme and add a Bay leaf.
• Add fresh water up to the fill line.
• Lock on the cover and push the value to seal.
• Push the Manual Button and set time for 10 minutes on high pressure.
• Allow all pressure to naturally release, about 15-20 minutes

PRESSURE COOKER SPLIT PEA SOUP WITH HAM

Steps:

• 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.
• Using tongs remove the ham bone. If meat is still attached to the bone, set aside, wait for it to cool a few minutes then remove the remaining ham and add back to the soup. Meanwhile with a large spoon stir the soup together well to thicken, as the split peas tend to rest of the bottom during cooking.
• Let rest a few minutes to cool before serving. Before serving taste to see if salt needs to be added to the soup, add if needed.

PRESSURE COOKER SPLIT PEA SOUP WITH HAM BONE

Steps:

• SORT the split peas and remove any stones or debris.
• SOAK the split peas in enough water to cover them by at least three inches. Soak them at least 8 hours or overnight.
• DRAIN and RINSE the split peas.
• PEEL and CHOP the onion, carrots, potato, and celery.
• POUR the broth into the pressure cooker container. Add the drained split peas, onion, carrots, celery, and potato.
• SPRINKLE in the salt, pepper, thyme, oregano, and parsley. Stir to combine.
• ADD the ham bone. Make a well in the center of the soup and place the ham bone in the well. Top the soup with 2 bay leaves.
• SECURE the lid to the pressure cooker.
• PRESSURE COOK on high pressure for 15 minutes, or until the split peas and vegetables are soft. Manually release the pressure if you are in a hurry. Or allow the pressure to release naturally. Either method is fine.
• REMOVE the bay leaves and ham bone when the soup has finished cooking.
• PULL OFF any ham that is falling off the bone and add the small pieces back into the soup. Use the ham bone for another recipe or discard it.
• STIR the soup to combine.
• GARNISH with ham, crumbed bacon, or crunchy croutons.

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!

INSTANT POT SPLIT PEA SOUP

Steps:

• Dump diced onions, diced carrots, diced celery and diced ham into the Instant Pot.
• Pour the chicken broth and water into the pot.
• Add the salt, pepper, garlic powder, onion powder and ground sage to the pot.
• Stir well.
• Add the rinsed split peas to the pot and stir again.
• Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 17 minutes.
• Once the Instant Pot is done pressure cooking, leave it to natural release for 15 minutes.
• After 15 minutes, turn the steam release handle to the venting to finish with a quick release.
• Remove the lid from the Instant Pot and stir the contents well.
• Leave the soup to sit for a few minutes before serving.
• Serve and enjoy!

PRESSURE COOKER SPLIT PEA SOUP

Steps:

• 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.
• The soup will appear thin at first, but once you stir it well and the split peas dissolve, it will thicken. If you prefer your soup to be even thicker, you can mash up the ingredients with a potato masher or process half of the soup through a blender on low speed and then recombine with the remaining soup. Prior to serving, add the shredded pork back in.

PRESSURE COOKER SPLIT PEA SOUP WITH HAM

Steps:

• 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!

CROCK POT EXPRESS SPLIT PEA SOUP

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).

SPLIT PEA SOUP - PRESSURE COOKER VERSION

Steps:

• Pre-heat the pressure cooker using the BROWN setting.
• Add the oil to the pressure cooker and then add the onion, celery and garlic. Cook until the vegetables just begin to soften. Add the fresh thyme, split peas, ham bone and the water and lock the lid in place.
• Pressure cook on HIGH for 10 minutes.
• Let the pressure drop NATURALLY and carefully remove the lid.
• Remove the ham hock from the pot and let it cool enough to pull any meat from the bone. Set the meat aside.
• Meanwhile, using a blender, or an immersion blender purée the soup and return it to the pressure cooker. Season to taste with salt and pepper and a little lemon juice, and thin the soup with a little water if necessary. Return the meat from the ham bone to the cooker, along with the cooked ham.
• Serve with some crusty bread and a green salad.

30-MINUTE PRESSURE COOKER SPLIT PEA AND HAM SOUP RECIPE

Steps:

• Melt butter in a pressure cooker over medium heat. Add onion, celery, and ham and cook, stirring, until softened but not browned, about 3 minutes. Add garlic and cook until aromatic, about 30 seconds.
• Add peas, chicken stock or water, and bay leaves. Stir to combine, then cover pot and bring to high pressure. Cook for 20 minutes, then rapidly release pressure by opening the air valve. Open pot lid, stir contents until smooth, season to taste with salt and pepper, and serve. 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.

PRESSURE COOKER SPLIT PEA SOUP WITH HAM RECIPE

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.

SPLIT PEA & SMOKY PANCETTA SOUP

Steps:

• Add the pancetta to the cold pressure cooker base on medium heat (brown/saute' setting for electrics). When the fat begins to render and the pancetta begins to fry in the fat, stir it around and let it sizzle until crispy. Using a fork, or slotted spoon, remove the pancetta - leaving the rendered fat in the base of the pressure cooker- and set aside.
• Add the onion, celery, and carrot to the base of the pressure cooker and saute' them in the pancetta fat until the onions have softened (about 5 more minutes) - use the wetness of the veggies to lift the brown fond that will have formed on the base.
• Add the split peas, water bay leaf, and salt. Mix well and make sure that the pressure cooker is no more than ½ full (the 6.5l I'm in the photos is only ⅓ full)
• Close and lock the lid of the pressure cooker.
• For electric pressure cookers: Cook for 5 minutes at high pressure. For stove top pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 5 minutes pressure cooking time.
• When time is up, open the pressure cooker with the Natural release method - move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes). For electric pressure cookers, disengage the "keep warm" mode or unplug the cooker and open when the pressure indicator has gone down (20 to 30 minutes).
• Mix into the soup about half of the crispy pancetta, remove the bay leaf, and serve the soup with the rest of the pancetta bits as garnish.