One of my husband’s favorite dishes is Split Pea soup. For many, this is a traditional post holiday meal to make with leftover Ham and Bone. This past Thanksgiving, I was embarrassed to admit to him that I had never had it before. To my surprise though, it was completely delicious!
When we came home from that quick vacation, I made it for him again using one of those pressed ham loafs you can buy year around. I didn’t see a reason to buy a whole bone-in ham when it was just the two of us. Sadly, it lacked the flavor a bone-in ham has. I made it again tonight because a friend recently mentioned that they were having a ham and promised to save the bone for me. I also managed to find a pressure cooker version of the recipe! Lucky me right?
I chopped all the loose meat of the ham bone which combined with the leftover turkey I had, was way more than enough meat for the two of us. After adding the Dried Peas, sliced Onions, Carrots and Celery & liquid (4 cups chicken broth & 2 cups water) I closed the pot up, set it for High Pressure Manual and 9 minutes. The recipe I used indicated that I should let the pot naturally depressurize and like many Instant Pot fans, I sat impatiently waiting for the natural pressure to release. Thankfully, another group member said that after 10 minutes I could release the pressure carefully but recommended I keep a dishtowel on hand for any loose spatter. The pot had been sitting for 28 minutes already so I was excited!
The pressure released nicely with no abnormal sputter and when I gave the initial stir, it was to the delicious looking soup you see above.
Recipe Used: https://www.plantoeat.com/recipes/5490935/
Prep Time: <5 minutes
Time to Pressure: Approx. 40 Min
Cook Time: 9 minutes
Time from start to finish: 1 hour 5 min.