This hearty soup combines the savory flavors of ham and vegetables, cooked to perfection in a pressure cooker for a quick and satisfying meal.
Rinse the split peas under cold water until the water runs clear.
Rinsing the peas removes excess starch and ensures a clearer soup.
Add the rinsed peas, diced onion, celery, carrots, potatoes, ham bone, bay leaf, peppercorns, dried thyme, bouillon cubes, and water to the pressure cooker.
Layer the ingredients evenly to ensure even cooking.
Seal the pressure cooker and bring it to high pressure. Cook for 20 minutes.
Ensure the pressure cooker is properly sealed to maintain the correct pressure.
Allow the pressure to release naturally before opening the lid.
Natural pressure release prevents splattering and ensures safety.
Remove the ham bone, shred any meat from it, and return the meat to the soup.
Shredding the meat adds texture and flavor to the soup.
Adjust the seasoning with salt and pepper to taste.
Taste the soup before adding salt, as the bouillon cubes may already provide enough saltiness.
Serve the soup hot, garnished with fresh parsley if desired.
Serving the soup with crusty bread enhances the meal experience.
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