How to Make Split Pea Soup in a Pressure Cooker - The Basics on QVC

https://qvc.co/recipeideas - Blue Jean Chef Meredith Laurence teaches you how to make split pea soup in a pressure cooker.

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Split Pea Soup
Serves 4 to 6

Ingredients:
1 tablespoon butter or oil
1 onion, chopped
2 stalks of celery, chopped
2 carrots, chopped
2 cloves garlic, minced
4 sprigs fresh thyme
2 cups dried green or yellow split peas
1 ham bone or smoked pork hock, rinsed
6 cups water
salt and freshly ground black pepper
5 ounces cooked ham (thick cut ham from the deli is perfect)
sour cream and croutons to garnish (optional)

Directions:
Pressure Cooker Directions:
1. Pre-heat the pressure cooker using the BROWN setting.
2. Add the oil to the pressure cooker and then add the onion, celery and garlic. Cook until the vegetables just begin to soften. Add the fresh thyme, split peas, ham bone and the water and lock the lid in place.
3. Pressure cook on HIGH for 10 minutes.
4. Let the pressure drop NATURALLY and carefully remove the lid.
5. Remove the ham hock from the pot and let it cool enough to pull any meat from the bone. Set the meat aside.
6. Meanwhile, using a blender, or an immersion blender purée the soup and return it to the pressure cooker. Season to taste with salt and pepper and a little lemon juice, and thin the soup with a little water if necessary. Return the meat from the ham bone to the cooker, along with the cooked ham.
7. Serve with some crusty bread and a green salad.

Stovetop Directions:
1. Pre-heat a large Dutch oven over medium-high heat.
2. Add the butter to the pot and then add the onion, celery, carrots and garlic. Cook until the vegetables just begin to soften. Add the fresh thyme, split peas, ham bone and 6 cups of the water and cover.
3. Bring to a boil, reduce the heat and simmer for about 40 minutes, or until the split peas and vegetables are soft. As the soup simmers, if it starts to get a little too thick, add more water.
4. Remove the ham hock from the pot and let it cool enough to pull any meat from the bone. Set the meat aside.
5. Meanwhile, using a blender, or an immersion blender purée the soup and return it to the Dutch oven. Season to taste with salt and pepper and a little lemon juice, and thin the soup with a little water if necessary. Return the meat from the ham bone to the pot, along with the cooked ham.
6. Serve with some crusty bread and a green salad.