It’s the day after Easter and in our house that means just one thing: split pea soup! The Hubs and I love it but I only make it twice a year. I make it after our annual Christmas open house and after Easter. Those are the two times a year that I buy the fabulous spiral sliced ham at Costco.
I got a Bella® Electric Pressure Cooker earlier this year and I am just discovering the wonderful things it can do. Steel cut oats cook perfectly. Pinto beans are a snap. Beef stew? Ah-maz-ing. And soup….. 20 minutes!
I found this recipe online and adapted it a bit to suit my tastes. I substituted organic chicken broth for the water and sautéd the veggies before adding the other ingredients. I think it added a nice depth to it.
I read different recipes online and got conflicting instruction regarding quick release vs natural release. I choose to use the quick release because one site said that the quick release results in a creamier soup. I was not dissappointed.
I also switched the sherry to Marsala wine because that is what I had and that is how I roll! Trust me. You will want to add the splash of Marsala. It takes split pea soup to a whole other level. From everyday to “could be in a restaurant” good.
Be sure to clean your pressure valve as soon as it is cool enough as split peas can dry hard quickly, impacting your pressure next time you cook.
Hope you enjoy this soup as much as the Hubs and I did. Let me know in the comment section.
Drunken Split Pea With Ham Bone Soup in the Pressure Cooker
Serves: 4 meal size bowls or 8 cup size servings
1 lb split peas, rinsed and sorted
1 Tbsp avocado oil (or olive oil if desired)
2 carrots, chopped
2 ribs celery, chopped
1 small onion, chopped
1 1/2 tsp dried thyme
4 cups chicken broth
1 ham bone with some ham still attached
Splash of Marsala wine
Sour Cream or plain Greek yogurt to garnish
Turn pressure cooker to sauté function and let heat up a few minutes.
Add carrots, celery, and onion and sauté for 3-4 minutes until onions are translucent. Turn off pressure cooker.
Add split peas, dried thyme, broth, and ham bone.
Press the “Pressure Cook” button and set timer for 20 minutes.
Once pressure cooker beeps do and instant release. I always put a dish towel over the release valve so as not to have the steam spray all over.
Remove ham bone to cutting board and cut off meat. Chop meat and return to soup.
Ladle into cup or bowl, add a splash of Marsala wine and garnish with sour cream or plain Greek yogurt.