30-minute pressure cooker split pea and ham soup from Serious Eats by J. Kenji López-Alt

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Notes about this recipe

  • Eat Your Books

    Can substitute water for chicken stock.

  • Stephenn31 on April 07, 2026

    Wow, easy and warm on a cold day. The Serious Eats website comments includes some helpful tips. I added a little extra water to the pot, and I made sure that it was boiling hot first so that the peas didn't stick / burn as the pot was heating. I waited 7 min after it was done to cool a bit, and it still mashed up the peas but there was less mess. I didn't have celery so I used a bit of celery salt and dried thyme at the end. I'd make this again when there's leftover ham!

  • cellenly on November 14, 2021

    Great taste to work ratio. So easy. Cooked washed peas & cooked for 25 min (vs 20) & peas were pretty much disintegrated. Used good chicken stock & added thyme as well which we liked. Didn't feel need for salt.

  • DJM on October 20, 2016

    Great split pea soup. The pressure cooker seems to give a much smoother texture

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