0-Minute Pressure Cooker Split Pea Soup
The pressure cooker makes short work of pea soup, cooking them 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.
WHY THIS RECIPE WORKS:
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 rapidly boil, turning the soup creamy without the need for a blender.
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 2 and add it back to the soup, discarding the bone.
3 tablespoons unsalted butter (45g)
1 medium onion, finely diced (about 6 ounces; 170g)
1 large stalk celery, finely diced (about 4 ounces; 125g)
6 ounces ham steak, diced (170g)(see note above)
2 medium cloves garlic, minced
1 pound dried green split peas (450g)
6 cups homemade or store-bought low-sodium chicken stock, or water (1.5l)
2 bay leaves
Kosher salt and freshly ground black pepper
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, and bay leaves. Stir to combine, then cover the 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 a week.