Split Pea and Pork Shoulder Soup - Electric Pressure Cooker

Split Pea and Pork Shoulder Soup - Electric Pressure Cooker

Ready in 45 minutes

All the slow cooked flavor of split pea soup without the all day cooking in a crock pot. Skip the bacon grease, I'm an old school farm girl who loves a bit of savory rich in my food. I always have bacon grease in the frig just in case I need a bit of rich. A bit of this goes a long way in this soup. This soup is extra thick..I don't like thin soups..

Top-ranked recipe named "Split Pea and Pork Shoulder Soup - Electric Pressure Cooker"


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1 1/4 pound Pork Shoulder - smoked or pork hock; rustic dice
8 cups Vegetable Stock
24 ounces Dried Split Peas; sorted for stones
2 Carrots; diced
2 Celery; diced
1 medium Sweet Onion; diced
2 cloves Garlic; minced
1 Bay leaf
1-1.5 teaspoon Thyme
1-2 tablespoons Bacon lard (can omit if you feel guilty); yeah bacon is bad but you can't beat its flavor in this soup

Original recipe makes 8 Servings



Fill pressure cooker with vegetable stock and other ingredients, except Brandy. You could skip or substitute butter for the bacon lard, but what the heck, live a little!

Make sure the pot is no more than 2/3 full.

Put lid on cooker, set at high pressure for 20 minutes.

Let cooker release steam naturally, this takes about 20-30 minutes depending on your pressure cooker

If using a pork bone, remove and pull all meat off and add to soup.

Adjust salt and pepper to suit your taste at this point.

Serve with a splash of Brandy mixed in to the batch, if you wish.


Note: You can start this recipe with frozen pork hock by first covering bone with 8 cups water and pressure cook as directed above for about 30 min, quick release pressure, then add the remaining ingredients, pressure cook 10 more minutes.


Added on Award Medal
Calories Per Serving: 309 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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