Pressure Cooker Split Pea and Ham Soup
This pressure cooker method dramatically speeds up the process for a classic split pea and ham soup, delivering a rich and creamy texture in only half an hour. Dried green split peas cook down perfectly with ham, onion, celery, and garlic in a flavourful chicken stock. It's a straightforward, comforting American soup ideal for a quick dinner. The recipe yields eight generous servings of this hearty, homestyle dish.
Ingredients
- 3 tablespoons (45g) unsalted butter
- 1 medium onion, finely diced (about 6 ounces; 170g)
- 1 large rib celery, finely diced (about 4 ounces; 125g)
- 6 ounces (170g) ham steak, diced (see note)
- 2 medium cloves garlic, minced
- 1 pound (450g) dried green split peas
- 6 cups (1.5L) homemade or store-bought low-sodium chicken stock, or water
- 2 bay leaves
- Kosher salt and freshly ground black pepper
Method
- Place the butter in your pressure cooker and melt it. Cook the diced onion, celery, and ham, stirring often, until they have softened without browning, which should take about 3 minutes. Stir in the minced garlic and cook for roughly 30 seconds until fragrant.
- Pour in the split peas, chicken stock or water, and add the bay leaves. Give everything a good stir. Secure the lid and bring the cooker up to high pressure. Maintain this pressure for 20 minutes, then perform a rapid pressure release. Once open, stir the soup until it becomes smooth. Season with salt and pepper as desired. Remember to clean the cooker's gasket and valves promptly once cool, as pea residue can clog them. The soup keeps in the fridge for up to 1 week.
Nutrition (per serving)
Sodium867000 mg
Recipe details
CategoryMain course
Cuisineamerican
AuthorJ. Kenji López-Alt
