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:
covered percent of daily need
