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Pressure Cooker Split Pea Soup with Ham

2022-03-05
  • Yield: 4
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 6m
  • Ready In: 16m

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Nutritional Info

This information is per serving.

  • Calories

    342
  • Carbohydrates

    29 g
  • Cholesterol

    4.9 mg
  • Fat

    1 g
  • Fiber

    4.9 g
  • Protein

    9 g
  • Saturated Fat

    0.5 g
  • Serving Size

    1
  • Sodium

    480.2 mg
  • Sugar

    5 g
  • Unsaturated Fat

    0 g
  • Potassium

    130 mg
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Pressure cooker split pea soup with ham. This tasty and easy soup recipe belongs to French Cuisine. Vegetable soup with ham cooked in a pressure cooker. Soups cooked in a pressure cooker turn full of flavor and are extremely delicious! You may also like Instant Pot Baked Salmon Fillets

Please note, this recipe is for a pressure cooker stovetop. To make in an electric instant pot:

Electric Pressure Cooker Split Pea Soup with Ham

Ingredients:

1 pound (453.59 g) dried green split peas, rinsed and picked over, 3 cups (0.71 l) chopped ham, 3 carrots, peeled and diced, 3 ribs celery, diced, 1 large white onion, peeled and chopped, 2 cloves garlic, peeled and minced, 1 large potato, peeled and cubed, 3 tablespoons chopped fresh parsley, 4 cups (0.95 l) water, 1 teaspoon sea salt, black pepper, 1 bay leaf

Cooking method: In a 6-quart (6l) electric instant pot, combine all ingredients, except water and seasoning. Stir well. Pour in the water. Season with salt and black pepper and mix well. Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 10 minutes.

Using the Natural Release method, bring pressure to normal. Carefully unlock and open the lid. Stir the soup well before serving. Serve hot.

Pressure Cooker Split Pea Soup with Ham

You may like as well Slow Cooker Chicken Barley Soup or Slow Cooker Chicken with Ham

Ingredients

  • 1 pound (480 g) dried green split peas, rinsed and picked over
  • 3 cups chopped ham
  • 3 medium carrots, peeled and diced
  • 3 ribs celery, diced
  • 1 large white onion, peeled and diced
  • 2 cloves garlic, peeled and minced
  • 1 large potato, peeled and cubed
  • 3 tablespoons chopped fresh parsley
  • 4 cups (2L) water
  • 1 teaspoon fine sea salt
  • freshly ground black pepper to taste
  • 2 tablespoons olive oil
  • 1 bay leaf

Method

Step 1

In a pressure cooker, combine peas, chopped ham, carrots, celery, onion, potato, garlic, bay leaf, and parsley. Mix well. Pour in 4 cups water. Season with salt and black pepper. Bring the mixture to a boil over high heat. Do not stir, drizzle with olive oil.

Step 2

Close the pressure cooker and lock the lid. Set burner heat to high pressure. When the cooker reaches high pressure, reduce heat to low. Set the timer to cook for 6 minutes.

Step 3

Turn off the pressure cooker. Open the cooker, using the Natural Release method. Set aside for 20 minutes.

Step 4

Discard bay leaf. Add seasoning, if desired. Ladle into deep soup bowls. Serve hot.

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