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Pressure Cooker Split Pea Soup

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Rating: 5/5
8 reviews

ready in: under 30 minutes
serves/makes:   6

recipe id: 7908
cook method: pressure cooker

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5 slices bacon, chopped
1 large onion, chopped
2 carrots, chopped
1 potato, peeled and finely chopped
1 cup green split peas, rinsed
2 1/2 cups vegetable or chicken stock
1 clove garlic, minced
1 bay leaf
salt and freshly ground black pepper, to taste
parsley, minced, for garnish


In a 5-quart or larger pressure cooker, heat bacon over medium high heat. After bacon has released some of its fat, stir in onion. Cook until onion is transparent. Add carrots, potato, split peas and stock. Stir to mix. Add garlic, bay leaf, salt and pepper. Stir to mix. Close lid and bring pressure to 8 pounds over high heat. Adjust heat to stabilize pressure. Cook for 15 minutes. Remove heat and let cool until the pressure comes down naturally. Remove lid and serve soup in bowls sprinkled with parsley.

Variation: To make this a fat-free soup, Susan Duncan of Cucina omits the chicken stock and bacon and substitutes 2 1/2 cups water and Better than Bouillon (ham and chicken flavors).

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244 calories, 5 grams fat, 39 grams carbohydrates, 13 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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comments & reviews

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Guest at

REVIEW: 5 star recipe rating
It's not exactly soup season here in the south but I often crave soups in the summer. Fired up the ol' pressure cooker and whipped up a batch of this. My wife thought I was crazy but she loved the soup too!

Guest at

REVIEW: 4 star recipe rating
I love the function to adjust the size of the recipe. I made it in a pressure cooker to serve 36 and then pressure canned it in 5 quarts with 1 quart left over for dinner.

Guest at

REVIEW: 5 star recipe rating
This recipe was really good. I pureed it after it was done. My kids loved it.

Guest at

REVIEW: 4 star recipe rating
I hadn't used my pressure cooker in years and almost came unstuck by adding the 2 1/2 cups stock and cooking as stated. I think this must need to read "2 1/2 PINTS" stock which is what I ended up adding after the 15 minute cook. It was then delicious.

Registered Member at
Member since:
Jan 9, 2008

REVIEW: 5 star recipe rating
WOW!!! Just made this soup. The best split pea soup I ever made. Great recipe and the time was right on. Thank you..

Guest at

REVIEW: 5 star recipe rating
Very Good, I used a hambone from Easter as well. Cooked the onions in butter. Husband said "Awesome, Better write down exactly what you did, best Split Pea Soup I ever had." This is one of his long time favorite dishes, so it's saying a lot. This is my first recipe in a pressure cooker. I think it was very easy.

Guest at

REVIEW: 5 star recipe rating
Best split pea soup I have ever made (and I've been making sps for 45 years!) Next time I will add 2-3 slices of fresh ginger root for the cooking and remove them before serving. Cooking time was exactly correct!! Thanks.

Registered Member at
Member since:
Mar 21, 2005

REVIEW: 4 star recipe rating
if you like quick savory soup without having to wait hours, this is good. however, instead of bacon, i used a ham bone from a ham i cooked for easter. i prepared a stock from it by cooking it in the cooker on high with six cups of water. i also took all the remaining ham from the bone (which now was falling off) and cut it up and put it in the soup as well.

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