Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pressure Cooker Ham and Yellow Split Pea Soup | DadCooksDinner.com

Pressure Cooker Ham and Yellow Split Pea Soup


  • Author: Mike Vrobel
  • Total Time: 45 minutes
  • Yield: 8 cups of soup 1x

Description

Pressure Cooker Ham and Yellow Split Pea Soup recipe. Bean soup from a leftover hambone, ready under an hour from the pressure cooker.


Ingredients

Scale
  • 1 tablespoon butter
  • 1 large onion, minced
  • 1 celery rib, minced
  • 1 large carrot, peeled and cut into 1/2 inch slices (or 4 ounces pre-sliced carrots)
  • 2 cloves garlic, crushed
  • ½ teaspoon fine sea salt
  • ½ teaspoon red pepper flakes
  • 1 hambone with clinging meat (from a half ham)
  • 1 pound yellow split peas, sorted and rinsed
  • 6 cups water
  • 1 bay leaf
  • Salt and fresh ground black pepper to taste

Instructions

  1. Saute the aromatics; add beans, hambone, and water to the pot: Heat the vegetable oil in the Instant Pot using sauté mode adjusted to high (medium-high heat in a stovetop PC) until the oil is shimmering. Add the onion, carrots, and garlic to the pressure cooker pot, and then sprinkle with the salt and red pepper flakes. Saute until the onion softens, about five minutes. Add the bone to the pot, then the peas, and cover with the water. (It’s OK if the end of the bone pokes up out of the water.)
  2. Pressure cook the soup: Lock the lid on the pressure cooker, bring the cooker to high pressure, and pressure cook for 20 minutes in an electric pressure cooker, or 18 minutes in a stovetop PC. (On the Instant Pot, use the Manual setting, and set the cook time for 20 minutes.) When the cooking time is over, quick release the pressure. (If the quick-released steam starts spitting, close the quick release valve and let the pressure come down naturally for a few minutes before starting the quick release again.) Remove the lid, tilting it away from you to avoid any hot steam.
  3. Shred, season and serve: Fish the hambone out of the pot and pull the ham from the hambone, discarding any pieces of fat or gristle. Shred and chop the ham, then stir the ham into the pot, and discard the hambone - it gave its all. Add fresh ground black pepper, and salt if it seems to need it. (The soup will already be seasoned by the salty ham; I usually add a teaspoon of kosher salt to the pot.) Serve.

Notes

  • No ham bone? Substitute 2 meaty ham hocks.
  • No pressure cooker? No worries. Cook everything in a dutch oven with a lid. Follow the instructions until step 2. For step 2, cover the pot, bring it to a boil, then reduce the heat and simmer for 90 minutes. Continue with step 3, and follow the rest of the recipe as written.
  • You can freeze the ham bone for up to 4 months before cooking - the recipe works as written, but add an extra five minutes to the time under pressure to warm up the frozen hambone.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Pressure Cooker
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup