Pressure Cooker Pea and Ham Soup: A Chef’s Comfort Classic

The aroma of pea and ham soup always transports me back to my grandmother’s kitchen. I can almost see her now, stirring a massive pot on the stove, the savory scent of ham mingling with the sweet earthiness of peas. It was a Sunday ritual, a simple yet profound expression of love that warmed us from the inside out. This pressure cooker version captures that same heartwarming essence, but in a fraction of the time.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 6-8
• Yield: 8 cups
• Dietary Type: Gluten-Free (if gluten-free stock is used)

Ingredients

• 1 tablespoon olive oil
• 2 onions, finely chopped
• 2 carrots, finely chopped
• 2 celery ribs, finely chopped
• 1 turnip, finely chopped
• 3 garlic cloves, crushed
• 2 bay leaves
• 2 fresh thyme sprigs
• 1 smoked ham hock (about 800 grams/1 lb 12oz)
• 4 cups chicken stock (use a gf stock to make this recipe gluten-free suitable)
• 5 cups water
• 2 cups split peas, rinsed and drained

Equipment Needed

• 8 litre (280fl oz) pressure cooker

Instructions

1. Heat the olive oil in an 8-litre pressure cooker using medium heat. Don’t be tempted to crank up the heat right away; allowing the flavors to develop gently is key.
2. Add the onions, carrots, celery, and turnip to the pressure cooker. Cook for 10 minutes, or until the onion is soft and translucent, stirring occasionally to prevent burning. This is the foundation of your soup’s flavor, so take your time.
3. Add the garlic, bay leaves, and thyme sprigs. Cook for a further two minutes, stirring constantly, until fragrant. The aroma should be intoxicating at this point!
4. Add all the remaining ingredients: the smoked ham hock, chicken stock, water, and split peas. Stir well to combine everything evenly. Ensure the ham hock is mostly submerged in the liquid.
5. Lock the lid of the pressure cooker securely. Bring the cooker to high pressure over high heat. Watch carefully – it will hiss when at high pressure.
6. Once high pressure is reached, reduce the heat to stabilize the pressure. Cook for 40 minutes. It’s crucial to maintain a stable pressure for even cooking.
7. Remove the pressure cooker from the heat. Release the pressure using the quick release method, following your pressure cooker’s instructions carefully. Be extremely cautious during this step, as hot steam will escape.
8. Once all the pressure is released and the pressure indicator has dropped, carefully remove the lid. Tilt the lid away from your face to avoid any remaining steam.

Expert Tips & Tricks

• For a smoother soup: After cooking, remove the ham hock and bay leaves. Use an immersion blender to partially blend the soup to your desired consistency. Some people prefer a completely smooth soup, while others like a chunkier texture.
• Don’t overcrowd the pot: Make sure your pressure cooker is large enough to comfortably hold all the ingredients, allowing for expansion during cooking. Overcrowding can lead to uneven cooking.
• Flavor Boost: For an extra layer of smokiness, add a teaspoon of smoked paprika along with the other spices.
• Make Ahead: This soup tastes even better the next day! The flavors meld together beautifully as it sits in the refrigerator. Prepare it a day in advance for a stress-free meal.
• Salt Smart: Ham hocks can vary greatly in their saltiness. Taste the soup after it’s cooked and before adding any additional salt. You may find it doesn’t need any at all.

Serving & Storage Suggestions

Serve hot, garnished with a swirl of cream (or coconut cream for a dairy-free option) and a sprinkle of fresh parsley. Crusty bread or grilled cheese sandwiches are perfect accompaniments.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the soup in individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop or in the microwave until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	377 kcal	N/A
Fat	46 g	12%
Saturated Fat	5.2 g	8%
Cholesterol	1 g	4%
Sodium	4.8 mg	1%
Carbohydrate	289.5 mg	12%
Fiber	62.3 g	20%
Sugars	19.1 g	76%
Protein	11.6 g	46%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian Version: Omit the ham hock and use vegetable broth instead of chicken stock. Add a smoked paprika for a smoky flavor.
• Spicy Kick: Add a pinch of red pepper flakes or a chopped jalapeno to the soup for a touch of heat.
• Different Greens: Substitute some of the split peas with green lentils for a different texture and flavor.
• Herby Goodness: Experiment with different herbs like rosemary or oregano for a unique flavor profile.
• Ham Hock Alternatives: If you can’t find a ham hock, smoked bacon or diced ham can be used instead. Adjust the cooking time accordingly.

FAQs (Frequently Asked Questions)

Q: Can I use frozen peas instead of split peas?

A: No, this recipe specifically uses split peas, which break down and thicken the soup during cooking. Frozen peas won’t achieve the same creamy texture.

Q: Do I need to soak the split peas before cooking?

A: No, soaking is not required for split peas when using a pressure cooker. Simply rinse them before adding them to the pot.

Q: My soup is too thick. How can I thin it out?

A: Simply add more chicken stock or water until you reach your desired consistency. Bring it to a simmer and stir well.

Q: Can I use an Instant Pot for this recipe?

A: Yes, this recipe can be adapted for use in an Instant Pot. Follow the same instructions, using the “Pressure Cook” or “Manual” setting.

Q: My pressure cooker is smaller than 8 liters. Can I still make this?

A: Yes, you can, but you may need to reduce the ingredient quantities proportionally to avoid overfilling the pressure cooker. Be sure to leave enough headspace for safe operation.

Final Thoughts

This pressure cooker pea and ham soup is more than just a recipe; it’s a taste of home, a hug in a bowl. It’s a reminder that simple ingredients, prepared with care, can create something truly extraordinary. I encourage you to try this recipe and experience the warmth and comfort for yourself. Don’t be afraid to experiment with variations and make it your own. And most importantly, share it with loved ones! I’d love to hear your thoughts and any personal touches you add to this classic dish. Perhaps pair it with a crisp green salad and a glass of dry white wine for a complete and satisfying meal. Happy cooking!