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Pressure Cooker Split Pea Soup is a thick, hearty, naturally gluten-free soup. Storebought ham or leftovers work for this simple recipe.
Pressure Cooker Split Pea Soup
Pressure Cooker Split Pea Soup is a thick and hearty classic soup that makes for a great winter comfort food. This recipe is naturally gluten-free as long as you check your ingredient labels.
I have a lot of memories pertaining to split pea soup. My Mom made it my whole life growing up. In my younger years it was delicious. It was a thick, hearty and filling soup that was always welcome on a chilly day or on a day with lousy weather. As she got older she started changing it up a bit. I vividly remember seeing renditions that looked not like food, as well as version of different colors and versions with different ingredients like rice. It finally got to a point I didn’t enjoy it nearly as much as I had before. Time passed and eventually she almost completely stopped making it.
The split pea soup recipe that I am sharing today is reminiscent of the split pea soup that she used to make back in the day, the one that I loved. It’s hearty and filling and warms you from the inside. Here’s how you make it.
What do I need to make Pressure Cooker Split Pea Soup?
- electric pressure cooker (I used a 6 qt Zavor LUX LCD)
- cutting board
- potato peeler
- measuring cup
- measuring spoons
- silicone cooking spoon
- soup bowls
- 1 lb ham (I used Smithfield Anytime Hickory Ham Slices)
- 1 lb thick cut bacon
- 2 cups diced potatoes (I used 3 medium sized potatoes)
- 2 cups diced baby carrots
- 1 medium Vidalia onion, diced or minced
- 1 tbsp minced garlic (the kind you keep in the fridge)
- 1x 20 oz bag Hampeas (I don’t use the seasoning packet)
- 4 cups chicken broth
- 5 cups water
- black pepper
Instructions For Making Pressure Cooker Split Pea Soup
Plug in the electric pressure cooker.
Place the bacon onto a cooking sheet and bake it until it is cooked. It should be semi-firm but not super crispy. While the bacon is cooking you can get started on the rest of the prep work.
Cut the ham into cubes or bite sized pieces. If you have leftover ham from a spiral or regular ham you can definitely use that. If not, you can use prepackaged ham slices or ham steak. You can even have the deli slice some ham really thick, which I often do if there’s a great sale on deli ham or I can’t find what I want in the meat department.
Cut the carrots into bite sized pieces. I prefer to use baby carrots but you could use regular ones if that’s what you prefer or have on hand.
Mince or dice the onion. You’ll want to do whichever fits your family’s taste preference.
Peel the potatoes, then cut them into chunks. Be mindful of the size of the potatoes, if you cut them super duper small they will be far more likely to get super soft and fall apart during cooking. Leaving them on the larger side will help them maintain their texture.
Pour some of the chicken broth into the pot.
Place the carrots into the pot.
Add the chopped onion and minced garlic to the pot.
Pour the Hampeas into the pot. I don’t use the seasoning packet that comes with the peas for this recipe.
Place the potatoes on top of the peas.
Pour the rest of the chicken broth into the pot.
Add the chopped ham to the top of the pot.
Add the seasonings and the chopped, cooked bacon to the top of the pot.
Add the water to the pot.
Place the lid onto the pot and close to seal.
Set the pressure cooker to cook for 20 minutes on manual high pressure.
Remove the lid from the pressure cooker.
Gently stir the soup before you’re ready to ladle it into bowls.
Serve and enjoy!