Pressure cooking split pea soup is a game-changer for those who love hearty, flavorful meals without the long cooking times. This creamy, nutrient-packed dish combines the wholesome goodness of split peas with the convenience of a pressure cooker, making it perfect for busy weeknights or when you need a quick comfort food fix.
- Faster Cooking Time: Traditional split pea soup can take hours to simmer. With a pressure cooker, you can achieve the same results in under 30 minutes.
- Enhanced Flavor: Pressure cooking seals in the flavors, resulting in a rich and satisfying soup.
- Nutrient Retention: The high-pressure environment preserves more vitamins and minerals compared to traditional methods.
Ingredients You’ll Nee
To make the perfect pressure-cooked split pea soup, you’ll need the following:
- 1 pound dried split peas (rinsed and sorted)
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, diced
- 4 cups chicken or vegetable broth
- 2 cups water
- 1-2 cloves garlic, minced
- 1 teaspoon thyme
- 1 bay leaf
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- Optional: diced ham, bacon, or smoked turkey for added flavor
Step-by-Step Instructions
1. Prepare the Ingredients
- Rinse the split peas thoroughly to remove any debris.
- Chop the vegetables and set aside.
2. Sauté the Aromatics
- Using the sauté function of your pressure cooker, heat a tablespoon of olive oil.
- Add onions, carrots, celery, and garlic, and sauté for 2-3 minutes until fragrant.
3. Add the Remaining Ingredients
- Add the rinsed split peas, broth, water, thyme, bay leaf, salt, and pepper.
- If using meat, add it now for a smoky depth of flavor.
4. Pressure Cook
- Secure the lid and set the pressure cooker to high pressure for 15 minutes.
- Once the cooking cycle is complete, allow for a natural release of pressure for 10 minutes, then quick release any remaining pressure.
5. Blend and Adjust
- For a creamier texture, use an immersion blender to partially puree the soup, leaving some chunks for texture.
- Adjust seasoning with additional salt or pepper as needed.
Variations and Substitutions
- Vegetarian Option: Skip the meat and use vegetable broth for a flavorful vegetarian version.
- Smoky Flavor Without Meat: Add a teaspoon of smoked paprika or liquid smoke for a rich, smoky taste.
- Creamy Texture: Stir in a splash of heavy cream or coconut milk after cooking.
Serving Suggestions
Pressure-cooked split pea soup pairs beautifully with:
- Crusty bread or cornbread for dipping.
- A fresh green salad to balance the richness of the soup.
- Garnishes like chopped parsley, croutons, or a drizzle of olive oil.
Storage and Reheating Tips
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Divide into individual portions and freeze for up to 3 months.
- Reheating: Warm on the stove over low heat, adding a splash of water or broth if the soup is too thick.
FAQs About Pressure Cooking Split Pea Soup
Do split peas need to be soaked before pressure cooking?
No, soaking is unnecessary when using a pressure cooker, as the high-pressure environment softens the peas quickly.
How can I prevent the soup from becoming too thick?
Add extra water or broth while cooking and stir well after blending to reach your desired consistency.
What’s the best pressure cooker setting for this recipe?
High pressure for 15 minutes works perfectly, followed by a natural release.
Can I use a slow cooker instead of a pressure cooker?
Yes, but it will take significantly longer—about 6-8 hours on low heat.
How do I make a smoky flavor without using meat?
Add smoked paprika or liquid smoke to replicate the depth of flavor.
Pressure cooking split pea soup is a game-changer for busy weeknights or when you need a comforting, hearty meal in a hurry. With its rich flavors, quick preparation, and customizable ingredients, this recipe is sure to become a family favorite. So grab your pressure cooker and enjoy the magic of this timeless dish!