I love a good Split Pea Soup. What makes a good Split Pea Soup, though? I think it should be the right balance between the earthy flavors of the Split peas, meatiness or umami, a little bit of smokiness, and a little bit of freshness from some vegetables! I think this recipe hits all of those marks, and every time I have made it, everyone who’s tried it has come back for more (often till none was left)! This recipe like almost all recipes in my mind is a general template that you can customize for your own tastes, ideally if you can eat everything that is in the recipe as written you will make it once directly according to the recipe and tweak it slightly in future versions if desired!
Split Pea Soup (In a Pressure Cooker!)
Course: Food8
servings10
minutes45
minutes300
kcalIngredients
4 Tbsp Butter (cut into 1 tbsp chunks)
1 White or Yellow Onion (Diced)
3 Ribs Celery (Diced)
3 Medium Carrots (Diced)
1.5 Lbs Dried Split Peas
9 Cups Chicken Broth
2 Bay Leaves
1 Ham Hock (1.75 Pounds give or take – or Smoked Ham – or Smoked Turkey Leg)
Directions
- Turn the pressure cooker on in the “Saute” Mode and add the butter.
- Once melted add the Onion, Celery, and Carrots and stir. Saute till softened and/or lightly browned 4-5 minutes stirring once or twice throughout.
- Add the Split Peas and stir to combine, then add the remaining ingredients and cover the pressure cooker with the lid.
- Switch the pressure cooker to pressure mode (high pressure if available) and set it for 15 minutes.
- Once the timer goes off, unplug the pressure cooker to let the pressure release naturally for 30 minutes. If any pressure remains after 30 minutes, vent the pressure cooker to release the remaining pressure.
- Pull out the Ham Hock and cut off all the meat, then dice the removed meat and stir it back into the soup (if using the turkey, do the same. If using the chopped Ham, skip this step and just stir the soup)
- Serve the soup as is, or for a more filling meal, serve over some quinoa or rice!
