Yellow Pea Soup Pressure Cooker Recipes

Steps:

• Place the lentils, split peas, onion, carrots, garlic, and cumin into a pressure cooker, and stir in the chicken broth. Seal the cooker, bring to pressure over medium heat, and reduce heat to keep the pressure stable; cook under pressure for 30 minutes. Remove from heat, and allow pressure to subside. When the cooker is at normal pressure, remove the cover, season with salt and pepper and stir in lemon juice to serve.

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:

• Finely chop the carrots and onion.
• Place all ingredients in the pressure cooker. Bring to pressure, then reduce heat and cook for 20 minutes. Reduce pressure naturally.
• Soup often tastes better if left for an hour then reheated. I usually serve up two portions to eat while the rest of the soup cools, and then fill ziplock bags with 1 pint portions for freezing.

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.

Steps:

• Turn on the sauté setting on a 6- to 8-quart electric pressure cooker. Melt the butter, then add the onion. Cook, stirring occasionally, until translucent, about 5 minutes. Add the celery, carrot, garlic, smoked paprika, garlic powder, thyme, bay leaves, 2 teaspoons salt and a few generous grinds of pepper. Cook, stirring, until fragrant and well combined, about 2 minutes.
• Pour in the stock and wine, and let the mixture come to a bubble, scraping the bottom of the pan. Stir in the spit peas and ham hock.
• Put the lid on the pressure cooker and turn the steam valve to sealed. Set to cook on high pressure for 18 minutes. After the cook time, turn off the heat and let the pressure reduce naturally for 10 minutes, then release the remaining pressure manually by twisting the steam valve to vent.
• The soup will thicken as it sits; if it is too thick for your taste, stir in a bit of warm broth or water. If you'd like the soup to be thicker, turn on the sauté setting and let the soup bubble with the lid off for a few minutes, to reduce. Discard the bay leaves, then stir in the lemon juice.
• Transfer the ham hock to a bowl. Using two forks, pull the meat from the ham hock; discard the bone and return the meat to the pot. Taste the soup and add more salt and pepper if necessary.
• In a small bowl, stir together the sour cream, horseradish and mustard, and season it with a pinch of salt and pepper. Serve the soup with the horseradish cream for topping. (Split pea soup thickens dramatically when chilled, so if you have leftovers, stir in a little water or broth when reheating to loosen the texture.)

Steps:

• In large pot, rinse peas well in cold water. Once rinsed, cover with water and bring to a boil on stove.
• Once it has come to a boil, remove from heat, cover and let sit for one hour.
• Drain the peas and put peas in pressure cooker along with 6 cups of the water, ham bone (not diced ham), onions, celery, bay leaf, bouillon cubes, 1/2 of the salt, pppercorns and dried thyme.
• Put lid on cooker, place rocker on vent pipe and bring to high pressure. When at correct pressure, start timing for 20 minutes.
• 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.
• Remove bay leaf.
• Add diced ham, carrots and potatoes.
• Add remainder of the water based on your preferred thickness.
• Replace lid, bring to pressure and time for 10 more minutes.
• Let pressure naturally drop, remove lid and enjoy!