Pressure Cooker Split Pea Soup
This soup tastes even better if you refrigerate it overnight and heat it up to serve the next day. It’s hearty enough to stand alone as the main dish.
Serves: 6Hands-on: 16 minutesTotal: 58 minutesDifficulty: Easy
- 4 strips bacon, diced
- 1 large sweet onion, peeled and diced
- 2 large potatoes, peeled and diced
- 2 large carrots, peeled and sliced
- 1 cup dried green split peas, rinsed
- 4 cups chicken broth
- 2 smoked ham hocks
- 1⁄4 tsp. salt
- 1⁄8 tsp. freshly ground black pepper
- Add the bacon to the pressure cooker. Fry it over medium heat until the bacon begins to render its fat. Add the onion; sauté for 3 minutes or until soft. Stir in the diced potatoes; sauté for 3 minutes. Add the carrots, split peas, broth, and ham hocks. Lock the lid into place and bring to low pressure; maintain pressure for 15 minutes. Remove from the heat and allow pressure to release naturally.
- Remove the lid. Use a slotted spoon to remove the ham hocks; allow to cool until the meat can be removed from the bones. Taste the split peas. If they’re not cooked through, lock the lid back into place and cook at low pressure for another 5 minutes; remove from the heat and quick-release the pressure. When the split peas are cooked through and tender, stir the ham removed from the hocks into the soup. Use an immersion blender to puree half of the soup to desired texture.
- Return the soup to medium heat and bring to a simmer. Add salt and pepper.