INSTANT POT BEST SPLIT PEA SOUP
I used to not be into Split Pea Soup. Something about the name, color and viewin The Exorcist, I suppose. But I had lots of requests to create one. And folks, I'm glad I did because this one is truly splendid.
Provided by Jeffrey
Categories Soups & Stews
Time 51m
Number Of Ingredients 14
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
Nutrition Facts : Calories 816 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 235 milligrams cholesterol, Fat 54 grams fat, Fiber 6 grams fiber, Protein 58 grams protein, SaturatedFat 22 grams saturated fat, ServingSize 1, Sodium 1374 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 27 grams unsaturated fat
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 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
INSTANT POT SPLIT PEA SOUP
You can use a regular stovetop pressure cooker for this recipe. Just heat the broth and vegetables in the pot over medium heat, then seal the pot and set to pressure according to the manufacturer's instructions.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 380, Fat 10 grams, SaturatedFat 5 grams, Cholesterol 31 milligrams, Sodium 574 milligrams, Carbohydrate 54 grams, Fiber 18 grams, Protein 23 grams, Sugar 8 grams
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
SPLIT PEA SOUP
This is a wonderful, hearty split pea soup. Great for a fall or blustery winter day.
Provided by bluebayou
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 10h30m
Yield 6
Number Of Ingredients 10
Steps:
- In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
- Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
- Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.
Nutrition Facts : Calories 310.3 calories, Carbohydrate 57.9 g, Fat 1 g, Fiber 21.5 g, Protein 19.7 g, SaturatedFat 0.2 g, Sodium 255.1 mg, Sugar 9.5 g
PRESSURE COOKER SPLIT PEA SOUP
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
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
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.)
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EASY INSTANT POT SPLIT PEA SOUP – A COUPLE COOKS
From acouplecooks.com
5/5 (6)Total Time 45 minsCategory Main DishCalories 194 per serving
- and add the olive oil to the Instant Pot. When it is heated, add the onion, celery and carrots and saute for 7 minutes until the onions are softened. Add the broth, kosher salt and split peas to the Instant Pot. Lock the lid of the Instant Pot. Place the pressure release handle (vent) in the “Sealing” position.
- Press the Pressure Cook button, making sure the “High Pressure” setting is selected, and set the time. Note that it takes 10 to 15 minutes for the pot to “preheat” and come up to pressure before it starts cooking. (During cooking, avoid touching the metal part of the lid.)
- Vent the remaining steam from the Instant Pot by moving the pressure release handle to “Venting”, covering your hand with a towel or hot pad. Never put your hands or face near the vent when releasing steam. Open the pressure cooker lid.
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