Best 4 Pressure Cooker Split Pea Soup Recipes

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Seeking a nutritious and flavorful soup to warm your soul on a chilly day? Pressure cooker split pea soup emerges as a delectable and time-saving option. This humble yet hearty dish has been enjoyed for centuries, offering a symphony of flavors that will tantalize your taste buds. Be it a comforting lunch or a delightful dinner, savor the goodness of split peas, vegetables, and aromatic herbs harmoniously blended in a rich broth. Embark on a culinary journey as we delve into the art of creating the perfect pressure cooker split pea soup, transforming simple ingredients into an extraordinary culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

PRESSURE COOKER SPLIT PEA SOUP



Pressure Cooker Split Pea Soup image

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

8 cups water
1 pound dried split peas
1 ham hock
1 onion, diced
2 stalks celery, diced
1 teaspoon dried thyme
⅛ teaspoon garlic powder
1 pinch ground black pepper
1 teaspoon salt
1 teaspoon hot pepper sauce (such as Tabasco®)

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

PRESSURE COOKER SPLIT PEA AND HAM SOUP



Pressure Cooker Split Pea and Ham Soup image

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

1 lb dried split peas
8 cups water
1 small ham bone or 1 lb ham, chunks
1 onion, diced
2 carrots, diced
2 celery ribs, diced
1 1/2 teaspoons dried thyme
sherry wine (optional)

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 WITH HORSERADISH CREAM



Pressure Cooker Split Pea Soup With Horseradish Cream image

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

3 tablespoons unsalted butter (or olive oil)
1 large yellow or red onion, finely chopped
3 celery stalks, thinly sliced
1 large carrot, chopped
5 large garlic cloves, smashed and chopped
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
2 fresh thyme sprigs, leaves removed, or 1/2 teaspoon dried thyme
2 fresh or dried bay leaves
Kosher salt and black pepper
6 cups chicken stock
1/3 cup dry white wine or vermouth (see Tip)
1 pound green or yellow split peas
1 smoked ham hock (about 1 pound)
1/2 lemon, juiced (about 1 tablespoon)
1 cup sour cream
2 tablespoons jarred, drained horseradish
1 teaspoon Dijon mustard

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 ENGLISH PUB SPLIT PEA SOUP



Pressure-Cooker English Pub Split Pea Soup image

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

1 meaty ham bone
4 cups water
1 bottle (12 ounces) light beer
1-1/3 cups dried green split peas, rinsed
2 celery ribs, chopped
1 large carrot, chopped
1 sweet onion, chopped
1 tablespoon prepared English mustard
1/2 cup 2% milk
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg

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

Pressure Cooker Split-Pea Soup: Easy and Delicious

Welcome to the culinary world of delectable and nutritious comfort food! In this article, we'll embark on a delightful journey with the mighty pressure cooker as our trusty culinary ally. Together, we'll unravel the art of crafting a hearty and flavorful split-Pea Soup that will warm your soul and invigorate your taste buds. Get ready to embrace the magic of pressure cooking and relish a culinary masterpiece bursting with flavors and health

Pressure Cooker Split-Pea Soup Recipe:

  • Preparation Time: 10-15 minutes
  • Cooking Time: 25-25 minutes
  • Total Time: 40-50 minutes.

Equipment:

  • Pressure Cooker
  • Blender
  • Ladle
  • Spatula
  • Knife
  • Cutting Board

Indredients:

  • 1 ⅓ Cups Split Peas, Rinsed and Soaked (Over Night if Possible)
  • 6 Cups Vegetable Broth
  • 1 ½ Cups Water
  • 1 Carrot, Peeled and Chopped
  • 1 Celery Stalks, Chopped
  • 1 Onion, Chopped
  • 1 Garlic Cloves, Minced
  • 1 Teasoon Dried Thyme
  • ½ Teasoon Black Pepper
  • 2 Bay Leaves
  • 2-3 Cups Water or Vegetable Broth (Extra for Blending)
  • Lemon Juice (For Garnish, Optionat)
  • Fresh Parsley (For Garnish, Optionat)

Instructions:

  1. Prep Work:
    • Begin by rinsing and soaking the split peas in a bowl of water. Follow this step the night before or a few hours before cooking.
  2. Pressure Cooker Preparations:
    • In your pressure cooker, add the split peas, water, and broth.
    • Next, add the carrot, celery, and onions.
    • Throw in the minced cloves and the rest of the spices: thyme, bay leaves, and black paper.
    • Close the pressure cooker's kid and ensure it's securely fastened.
  3. Cooking Process:
    • Set the pressure cooker to high and bring it to high pressure.
    • Once the desired pressure is reached, lower the heat to medium or medium-low and cook for 20-25 minutes.
  4. Blending:
    • Once the cooking time is up, carefully release the pressure.
    • Use an immersion blender to directly pure the contents of your pressure cooker or transfer the mixture carefully to a regular blender, leaving some whole peas if desired.
  5. Final Preparations:
    • Return the blended mixture to the pressure cooker or a pot if you used a regular bender.
    • Bring it to a simmer over medium heat.
  6. Serving:
    • Garnish your split-Pea Soup with a sprinkle of fresh parsley and a squeeze of the juicy.
    • Serve warm with crusty bread or crackers on the side.

Conclusion:

With this pressure cooker split-Pea Soup, you have unlocked the gateway to a culinary delectation that fuses both simplicity and nourishment. The vibrant pressure cooker cooks the peas in no time, while the blender gives the contents a creamy texture that's simply irresistible. And don't forget the symphony of species that comes together, creating a harmonious flavour profile that dances on your taste buds.

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