Master the Art: How to Cook Pea and Ham Soup in a Pressure Cooker

Craving a hearty and comforting soup but don’t have hours to spend in the kitchen? This recipe for how to cook pea and ham soup in a pressure cooker will have you enjoying a delicious bowl of goodness in under an hour. The pressure cooker, also known as an Instant Pot, is a kitchen game-changer, allowing you to whip up soups, stews, and more in a fraction of the time. Let’s dive into the simple steps to create a flavorful and satisfying pea and ham soup that’s sure to become a family favorite.

Gather Your Ingredients

Before you start cooking, ensure you have all the necessary ingredients on hand. Here’s a list of what you’ll need:

• 1 pound smoked ham hock (or 1.5 cups diced ham)
• 1 cup dried green peas
• 4 cups chicken broth
• 1 cup water
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 bay leaf
• Fresh parsley, for garnish (optional)

Prepping Your Ingredients

The key to a flavorful pea and ham soup is proper preparation. Here’s how to get your ingredients ready for the pressure cooker:

1. Rinse the dried peas: Give your peas a good rinse under cold water to remove any debris.
2. Prepare the ham: If using a ham hock, give it a quick rinse. If using diced ham, no need to prep further.
3. Chop the vegetables: Dice the onion, carrots, and celery into bite-sized pieces.
4. Mince the garlic: Use a garlic press or a sharp knife to mince the garlic cloves.

The Pressure Cooker Magic Begins

Now comes the fun part: using the pressure cooker to quickly create a delicious soup. Follow these steps:

1. Sauté the aromatics: Turn your pressure cooker to the “Sauté” setting. Add the olive oil and sauté the chopped onion, carrots, and celery for about 5 minutes, until they soften slightly.
2. Add the garlic: Stir in the minced garlic and cook for another 30 seconds, until fragrant.
3. Incorporate the ham: Add the ham hock (or diced ham) to the pot and cook for 2-3 minutes, browning it slightly.
4. Add the remaining ingredients: Pour in the chicken broth, water, peas, salt, pepper, and bay leaf. Stir to combine everything.
5. Pressure cook: Close the pressure cooker lid and set the valve to “seal.” Cook on high pressure for 15 minutes.
6. Natural release: Let the pressure release naturally for 10 minutes. Then, carefully release any remaining pressure.

Pureeing for a Smooth Texture

To achieve a luxuriously smooth soup, consider pureeing a portion of it. Here’s how:

1. Scoop out a portion: Carefully ladle about 2 cups of the cooked soup into a blender.
2. Blend until smooth: Cover the blender lid with a tea towel to prevent splattering and blend until the soup is completely smooth.
3. Return to the pot: Pour the blended soup back into the pot and stir to combine.

Finishing Touches and Serving

The soup is almost ready! Here’s how to complete it and enjoy:

1. Remove the bay leaf: Use a slotted spoon to remove the bay leaf from the soup.
2. Adjust seasoning: Taste the soup and add more salt or pepper if needed.
3. Garnish: Serve the soup hot, garnished with fresh parsley if desired.

A Soup That’s Perfect for Any Occasion

This pressure cooker pea and ham soup is a versatile dish that can be enjoyed for lunch, dinner, or even a light snack. Its hearty flavor and comforting texture make it ideal for chilly evenings or when you need a quick and satisfying meal.

Beyond the Basics: Adding Your Own Twist

While the basic recipe is delicious, feel free to experiment with different flavors and ingredients. Here are some ideas:

• Add some spice: For a touch of heat, stir in a pinch of red pepper flakes or a dash of cayenne pepper.
• Enhance the flavor: Add a tablespoon of Dijon mustard or a splash of apple cider vinegar for a tangy kick.
• Make it vegetarian: Omit the ham and use vegetable broth instead of chicken broth. You can also add a tablespoon of nutritional yeast for a cheesy flavor.
• Try different vegetables: Experiment with other vegetables like potatoes, leeks, or sweet potatoes.

The Last Bite: A Soup That’s Easy, Delicious, and Satisfying

This recipe for how to cook pea and ham soup in a pressure cooker is a testament to the power of this kitchen appliance. It’s a simple and quick way to create a flavorful and comforting soup that’s perfect for any occasion. Whether you’re a seasoned cook or a beginner, this recipe is sure to impress.

What You Need to Learn

Q: Can I use fresh peas instead of dried peas?

A: Yes, you can definitely use fresh peas. Simply add them during the last 5 minutes of cooking time, as they cook much faster than dried peas.

Q: Can I freeze leftover soup?

A: Absolutely! Cool the soup completely and store it in an airtight container in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.

Q: What if I don’t have a pressure cooker?

A: You can still make this soup on the stovetop. Simply simmer the ingredients in a large pot over low heat for about 1 hour, or until the peas are tender.

Q: Can I make this soup ahead of time?

A: Yes, this soup can be made ahead of time. Simply cool it completely and store it in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.