Split Pea Soup (Pressure Cooker)
Our easy peasy Split Pea Soup pressure cooker recipe makes lightning quick work of the tastes of a long-cooked thick and hearty split pea soup. To enjoy every last drop team it with our homemade Parsley Garlic Rolls.
- 1 package (16 ounce) split peas
- 1 ham bone or 1 pound boneless pork shoulder, cut into 1/2-inch chunks
- 3 carrots, peeled and diced
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 tablespoons fresh parsley, chopped
- 1 bay leaf
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 teaspoon vinegar
- 6 cups water
Adapted from mrfood.com
Place all ingredients in a 6-quart pressure cooker; mix well. Lock the lid in place and bring to full pressure over high heat. When pressure regulator begins to rock, reduce heat to low and cook 10 minutes.
Cool cooker at once by placing under cold running water or pressing the quick pressure release valve. When pressure is completely reduced, remove lid and bay leaf; stir and serve immediately.
If using an electric pressure cooker, set timer to 10 minutes on high pressure (15 psi), soup setting, or refer to owner's manual for specific instructions. Let pressure reduce naturally for 10 minutes.
Don't have a pressure cooker? No problem! Place all ingredients in a large stock pot and bring to a boil. Reduce heat to medium and simmer for 3 hours, stirring occasionally until peas are tender.