Smoky Split Pea Soup Pressure Cooker Recipe

Smoky Split Pea Soup Pressure Cooker Recipe

Ingredients

SERVES 4 – Cooker: 5- to 7-quart – Time: 10 minutes at HIGH pressure

• 1¼ cups dried green split peas, rinsed and picked over
• 1 (10-ounce) package frozen peas (no need to defrost)
• ½ cup chopped shallots (3 medium to large)
• 1 medium white onion, chopped
• 1 large sweet potato, peeled and cut into 1-inch cubes
• 2 ribs celery, finely chopped
• 1½ teaspoons smoked sweet paprika (pimenton)
• 5 cups vegetable broth
• 1 (14-ounce) can diced tomatoes in juice, undrained
• 2 tablespoons olive oil
• salt

Method

1. In a 5- to 7-quart pressure cooker, combine the split peas, frozen peas, shallots, onion, sweet potato, and celery
2. Add the paprika and stir to combine
3. Gradually pour in the broth and tomatoes with their juice
4. Do not stir; drizzle with the oil
5. Close and lock the lid
6. Set the burner heat to high
7. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
8. Set a timer to cook for 10 minutes
9. Remove the pot from the heat
10. Open the cooker with the Natural Release method; let stand for 10 minutes
11. Be careful of the steam as you remove the lid
12. Puree the soup in the pot with an immersion blender
13. Season the soup with salt to taste (start with about ¼ teaspoon)

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