Best Pressure Cooker Pea And Ham Soup Recipes
PRESSURE COOKER SPLIT PEA AND HAM SOUP
This is my Mom's famous split pea soup recipe that I adapted to the pressure cooker. It really cuts the cooking time-from several hours to about 30 min. Great for cold winter suppers.
Provided by KEA8019
Categories Beans
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Fill pressure cooker with water and other ingredients, except Sherry.
- Make sure the pot is no more than half full.
- Put lid on cooker, place rocker (if model has one) on vent pipe and bring to high pressure.
- When at correct pressure start timing for 20 min.
- Let cooker release steam naturally.
- If using a pork bone, remove and pull all meat off and add to soup.
- Adjust salt to suit your taste at this point.
- Serve with a splash of Sherry if you wish.
- Note: You can start this recipe with frozen pork hock by first covering bone with 8 cups water and pressure cook as directed above for about 30 min.
- then cold water release pressure and add all other ingredients.
- Replace lid, bring to pressure and time for 10 more min.
- and let pressure naturally drop.
PRESSURE COOKER - PEA AND HAM SOUP
An easy pea and ham soup made using the pressure cooker- cooked completely from start to finish in around 90 minutes. Use a gluten-free chicken stock to make this recipe gluten-free suitable
Provided by Jubes
Categories Australian
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in an 8 litre (280fl oz) pressure cooker, using a medium heat.
- Add the vegetables and cook for 10 minutes or until the onion is soft.
- Add the garlic, bay leaves and thyme and cook for a further two minutes.
- Add all remaining ingredients and stir well.
- Lock on the lid and bring the cooker to high pressure over a high heat. Once high pressure is reached, reduce the heat to stabilise the pressure and cook for 40 minutes.
- Remove the cooker from the het and release the pressure using the quick release method.
- Remove lid carefully.
PRESSURE COOKER SPLIT PEA AND HAM SOUP RECIPE - (4.4/5)
Provided by Hester
Number Of Ingredients 8
Steps:
- Fill pressure cooker with water and other ingredients, except Sherry. Make sure the pot is no more than half full. Put lid on cooker, place rocker (if model has one) on vent pipe and bring to high pressure. When at correct pressure start timing for 20 min. Let cooker release steam naturally. If using a pork bone, remove and pull all meat off and add to soup. Adjust salt to suit your taste at this point. Serve with a splash of Sherry if you wish. Note: You can start this recipe with frozen pork hock by first covering bone with 8 cups water and pressure cook as directed above for about 30 min. then cold water release pressure and add all other ingredients. Replace lid, bring to pressure and time for 10 more min. and let pressure naturally drop.
30-MINUTE PRESSURE COOKER SPLIT PEA AND HAM SOUP RECIPE
[Photograph and video: J. Kenji López-Alt] The pressure cooker makes short work of pea soup, cooking the dried peas in half the time it would traditionally take and doing all the work of the blender as well. Rich, creamy comfort is just half an hour away. Serious Eats VIDEOS Watch More Videos Replay function setPlayerListeners(){_player.on("ended",function(){clearTimeout(pauseTimer),videoMethods.endscreen.on()}),_player.on("pause",function(){clearTimeout(pauseTimer);var a=Math.floor(this.duration()),b=Math.floor(this.currentTime()),c=a-b;b>0&&(b==a?videoMethods.endscreen.on():pauseTimer=setTimeout(function(){_player.trigger("pause")},1e3*c))})}var _player,$endscreen,pauseTimer,videoMethods={endscreen:{off:function(){$endscreen.addClass("offscreen")},on:function(){$endscreen.removeClass("offscreen")}}};videojs("player").ready(function(){_player=this,$endscreen=$(".endscreen-wrapper"),setPlayerListeners()}),$(".replay-button").on("click",function(a){a.preventDefault(),_player.paused()||_player.pause(),videoMethods.endscreen.off(),_player.currentTime(0),_player.play()}); Breville The Fast Slow Pro, Silver $249.95 on Amazon Buy Kuhn Rikon Duromatic Top Model Energy Efficient Pressure Cooker $182.83 on Amazon Buy Instant Pot IP-LUX60 6-in-1 Programmable Pressure Cooker, 6-Quart 1000-Watt $89.91 on Amazon Buy Why It Works Creamy comfort in 30 minutes or less. Read the Whole Story * The pressure cooker cuts the peas' cooking time in half, while adding more flavor. * Rapidly releasing the pressure causes the contents of the pressure cooker to vigorously boil, turning the soup creamy with no need for a blender. Special equipment: Pressure cooker Notes: You can use a whole cured or smoked ham hock in place of the diced ham, or bacon or pancetta, if you prefer. If you use a hock, pick off the meat after cooking in step 1 and add it back to the soup, discarding the bone. amzn_assoc_title = ""; amzn_assoc_search_bar = "false"; amzn_assoc_rows = "1"; amzn_assoc_placement = "adunit0"; amzn_assoc_enable_interest_ads = "true"; amzn_assoc_tracking_id = "se-recipe-native-20"; amzn_assoc_ad_mode = "auto"; amzn_assoc_ad_type = "smart"; amzn_assoc_marketplace = "amazon"; amzn_assoc_region = "US"; amzn_assoc_textlinks = ""; amzn_assoc_linkid = "e399007f6e952fe67e3f5935724109eb"; amzn_assoc_emphasize_categories = "284507"; Serious Eats 30-Minute Pressure Cooker Split Pea and Ham Soup Recipe Reading Options: Cooking Mode Text Only 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 above) * 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 Directions * 1. Melt butter in a pressure cooker over medium heat. Add onion, celery, and ham and cook, stirring, until softened but not browned, about 3 minutes. Add garlic and cook until aromatic, about 30 seconds. * 2. Add peas, chicken stock or water, and bay leaves. Stir to combine, then cover pot and bring to high pressure. Cook for 20 minutes, then rapidly release pressure by opening the air valve. Open pot lid, stir contents until smooth, season to taste with salt and pepper, and serve. Soup can be stored in the refrigerator for up to 1 week.
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- 1. Melt butter in a pressure cooker over medium heat. Add onion, celery, and ham and cook, stirring, until softened but not browned, about 3 minutes. Add garlic and cook until aromatic, about 30 seconds.
- Add peas, chicken stock or water, and bay leaves. Stir to combine, then cover pot and bring to high pressure. Cook for 20 minutes, then rapidly release pressure by opening the air valve. Open pot lid, stir contents until smooth, season to taste with salt and pepper, and serve. Soup can be stored in the refrigerator for up to 1 week.
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