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Ingredients
1 Tablespoon butter or oil (needed to control foaming)
2 Cups onion, coarsely chopped
2 Large ribs celery, diced
8 Cups water
1 Pound green split peas, picked over & rinsed
1 Pound smoked ham steak or pork butt, cut into 1" chunks
2 Large bay leaves
1 Teaspoon salt, plus more if needed
1/2 to 1 Teaspoon dried thyme (optional)
Instructions
Heat butter in a 6-quart or larger cooker. Stir in the onions, celery, water, split peas, ham, bay leaves, and salt.
Lock the lid in place. Over high heat bring to high pressure. Reduce the heat just enough to maintain high pressure and cook 10 minutes. Turn off the heat. Allow the pressure to come down naturally. Remove the lid, tilting it away from you to allow steam to escape.
Remove the bay leaves. Add the thyme (if using) and simmer until its flavor pervades the soup. Stir well, taking care to blend in the peas that have sunk to the bottom. Add additional salt to taste, as much as 1 teaspoon, if needed.