Pressure Cooker Pea And Ham Soup Recipes

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®), and select Saute function. Add butter and olive oil; heat until butter is melted. Add carrots, celery, and onion; cook until onion is nearly translucent, about 3 minutes. Add ham and cook for 1 minute.
• Add potato; cook and stir to prevent anything from sticking to the bottom of the pot, for 2 minutes. Season with salt and pepper. Add 3 cups chicken broth, split peas, and bay leaves. Turn Saute function off.
• Close and lock the lid and seal the valve. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 12 minutes. Release remaining pressure carefully using the quick-release method, 2 to 3 minutes. Unlock and remove the lid.
• Unlock and remove the lid. Taste and adjust with salt and pepper as desired. If soup is too thick, select Saute function and add remaining 1 cup chicken broth. Stir until heated through and desired consistency, about 5 minutes. Adjust seasonings if necessary. Serve immediately with Cheddar cheese sprinkled over top.

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.

Steps:

• Pour water into a pressure cooker. Add split peas, ham hock, onion, celery, thyme, garlic powder, and black pepper. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Bring to high pressure; adjust temperature until regulator is gently rocking. Cook, about 30 minutes.
• Pour cold water over the pressure cooker to release pressure according to manufacturer's instructions.
• Remove ham hock and strip off meat; add to soup. Stir well to distribute flavors. Season with salt and hot pepper sauce.

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.

Steps:

• Place ham bone in a 6-qt. electric pressure cooker. Add water, beer, peas, celery, carrot, onion and mustard. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Allow pressure to release naturally, then quick-release any remaining pressure. , Remove ham bone from soup. Cool slightly, trim away fat and remove meat from bone; discard fat and bone. Cut meat into bite-sized pieces; return to pressure cooker. Stir in remaining ingredients. If desired, top with additional minced parsley.