Pressure Cooker Split Pea Soup

Pressure Cooker Split Pea Soup takes about 20 minutes from beginning to end. This recipe serves 8 and costs 41 cents per serving. One portion of this dish contains approximately 23g of protein, 8g of fat, and a total of 315 calories. Head to the store and pick up ham hocks, split peas, dried thyme, and a few other things to make it today. Winter will be even more special with this recipe. 24 people were glad they tried this recipe. It works well as an inexpensive main course. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. It is brought to you by Real Housemoms. Overall, this recipe earns an amazing spoonacular score of 96%. Similar recipes are Pressure Cooker Split Pea Soup, Pressure Cooker Split Pea Soup with Ham, and Slow Cooker Split Pea Soup.

Servings: 8

 

Ingredients:

2 carrots, peeled and diced

2 celery ribs, diced

1 tablespoon dried thyme

2-3 smoked ham hocks, frozen

1 onion, diced

1 lb dried split peas

10 cups water

Equipment:

pressure cooker

cutting board

potato masher

blender

Cooking instruction summary:

Place frozen ham hocks in pressure cooker and cover with 10 cups of water. Seal lid, bring to high pressure, and cook on high pressure for 30 minutes.Quick release the pressure to open the lid. Remove the ham hocks and transfer to a cutting board to allow to cool. Add split peas, onion, carrot, celery, and thyme to liquid in pressure cooker.Bring back to high pressure and cook at high pressure for 10 minutes. Once done, allow to naturally release the pressure.While the split peas are cooking, shred the meat from the ham hocks. Discard any bones and fat.The soup will appear thin at first, but once you stir it well and the split peas dissolve, it will thicken. If you prefer your soup to be even thicker, you can mash up the ingredients with a potato masher or process half of the soup through a blender on low speed and then recombine with the remaining soup. Prior to serving, add the shredded pork back in.

 

Step by step:


1. Place frozen ham hocks in pressure cooker and cover with 10 cups of water. Seal lid, bring to high pressure, and cook on high pressure for 30 minutes.Quick release the pressure to open the lid.

2. Remove the ham hocks and transfer to a cutting board to allow to cool.

3. Add split peas, onion, carrot, celery, and thyme to liquid in pressure cooker.Bring back to high pressure and cook at high pressure for 10 minutes. Once done, allow to naturally release the pressure.While the split peas are cooking, shred the meat from the ham hocks. Discard any bones and fat.The soup will appear thin at first, but once you stir it well and the split peas dissolve, it will thicken. If you prefer your soup to be even thicker, you can mash up the ingredients with a potato masher or process half of the soup through a blender on low speed and then recombine with the remaining soup. Prior to serving, add the shredded pork back in.


Nutrition Information:

Quickview
315k Calories
23g Protein
8g Total Fat
37g Carbs
52% Health Score
Limit These
Calories
315k
16%

Fat
8g
13%

  Saturated Fat
2g
18%

Carbohydrates
37g
13%

  Sugar
6g
7%

Cholesterol
35mg
12%

Sodium
124mg
5%

Get Enough Of These
Protein
23g
47%

Fiber
15g
62%

Vitamin A
2696IU
54%

Manganese
0.88mg
44%

Folate
165µg
41%

Vitamin B1
0.43mg
29%

Copper
0.56mg
28%

Potassium
775mg
22%

Phosphorus
220mg
22%

Iron
3mg
21%

Vitamin K
21µg
21%

Magnesium
73mg
18%

Zinc
1mg
12%

Vitamin B5
1mg
11%

Vitamin B3
1mg
9%

Vitamin B2
0.14mg
8%

Vitamin B6
0.15mg
7%

Calcium
68mg
7%

Vitamin C
3mg
4%

Selenium
1µg
2%

Vitamin E
0.22mg
1%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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