Pressure Cooker Split Pea Soup With Horseradish Cream
- Total Time
- About 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 to 8 servings
- 3tablespoons unsalted butter (or olive oil)
- 1large yellow or red onion, finely chopped
- 3celery stalks, thinly sliced
- 1large carrot, chopped
- 5large garlic cloves, smashed and chopped
- ½teaspoon smoked paprika
- ½teaspoon garlic powder
- 2fresh thyme sprigs, leaves removed, or ½ teaspoon dried thyme
- 2fresh or dried bay leaves
- Kosher salt and black pepper
- 6cups chicken stock
- ⅓cup dry white wine or vermouth (see Tip)
- 1pound green or yellow split peas
- 1smoked ham hock (about 1 pound)
- ½lemon, juiced (about 1 tablespoon)
- 1cup sour cream
- 2tablespoons jarred, drained horseradish
- 1teaspoon Dijon mustard
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
468 calories; 16 grams fat; 7 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 53 grams carbohydrates; 14 grams dietary fiber; 7 grams sugars; 29 grams protein; 903 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Turn on the sauté setting on a 6- to 8-quart electric pressure cooker. Melt the butter, then add the onion. Cook, stirring occasionally, until translucent, about 5 minutes. Add the celery, carrot, garlic, smoked paprika, garlic powder, thyme, bay leaves, 2 teaspoons salt and a few generous grinds of pepper. Cook, stirring, until fragrant and well combined, about 2 minutes.
- Step 2
Pour in the stock and wine, and let the mixture come to a bubble, scraping the bottom of the pan. Stir in the spit peas and ham hock.
- Step 3
Put the lid on the pressure cooker and turn the steam valve to sealed. Set to cook on high pressure for 18 minutes. After the cook time, turn off the heat and let the pressure reduce naturally for 10 minutes, then release the remaining pressure manually by twisting the steam valve to vent.
- Step 4
The soup will thicken as it sits; if it is too thick for your taste, stir in a bit of warm broth or water. If you’d like the soup to be thicker, turn on the sauté setting and let the soup bubble with the lid off for a few minutes, to reduce. Discard the bay leaves, then stir in the lemon juice.
- Step 5
Transfer the ham hock to a bowl. Using two forks, pull the meat from the ham hock; discard the bone and return the meat to the pot. Taste the soup and add more salt and pepper if necessary.
- Step 6
In a small bowl, stir together the sour cream, horseradish and mustard, and season it with a pinch of salt and pepper. Serve the soup with the horseradish cream for topping. (Split pea soup thickens dramatically when chilled, so if you have leftovers, stir in a little water or broth when reheating to loosen the texture.)
Tip
- If you prefer to cook without the wine, omit it and add an equivalent amount of stock. At the end, add extra lemon juice to taste.
Private Notes
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Cooking Notes
andree
I don’t have a pressure cooker. Can this be done on a cooktop? How should the timing and temperature be adjusted
NY
For non-pork eaters: Liquid smoke works great for a non meat option, other wise use smoked turkey parts (wings, necks, legs, etc)
Judy Kellett
I very rarely remove thyme leaves from their stalks. At the end of the cooking, fish out the stalks and the leaves will have self-removed. It works like a charm!
andree
Can this be made on a cooktop? How should time be adjusted? Thanks
Mary Lee
Delicious as is. I wouldn’t change a thing. I used liquid smoke instead of ham hocks - as recommended by another reader
Edward B. Blau
I have found that fishing a ham hock out of pea or lentil soup and then dissecting the meat off of the bones is an unpleasant chore. In a separate pot I boil the smoked ham hock for about an hour, save two cups of the water to use in the soup, dissect the meat from the bones and toss it into the soup as the soup is cooking on the stove top. The horseradish cream is genius. I will use it the next time I make lentil soup.
Kim
This recipe was an instant classic in our house. If sour cream is too heavy for you substitute whole fat plain yogurt. We make half or one third of the recipe for one sitting and then mix a new one for the next meal.
Barbara
Agree with other posters about Liquid Smoke. It adds that smoky flavor without the ham hock, if that's something you want to eliminate.
David
Made it on a stovetop in a cassoulet. Med-low heat for 2.5hrs stirring occasionally and was perfect. I added a cup of chopped ham off the bone and ended up on the salty side, might do less next time and more paprika/white wine
HMI
I stirred in some fresh chopped spinach leaves and let the soup sit for a few minutes to soften the leaves them before serving with the sauce. Adds a nice green color and added vitamins and minerals.
Sue
I make it once a week in my Instant Pot.
Helen
I made this exactly as written and it was perfect!
Prakash Nadkarni
Definitely a myth - just don't overfill the cooker, when ANY particulates (not just split peas) are much more likely to reach the valve. The four most common split legumes consumed in India are pigeon pea (cajanus cajan, toor dal), red lentils, peas, and mung bean. The last cooks too fast to need pressure cooking, but the first three definitely benefit from pressure. Google "How to clean a Pressure Cooker".
excellent
This is amazing, I substituted liquid smoke for ham and it was incredible. Smoked paprika is a must.
BB
Just in case anyone doesn't notice, the ham hock must be smoked. I know this seems obvious, but I was in a rush when I went to the store and bought one that is not smoked. It didn't fall off the bone of course, and that's when I realized my error! Otherwise soup is good. Just don't make the error I did and you'll be fine.
Mara Thompson
This recipe is fantastic. I added large cubed fresh turnips and the ham hock. The horseradish cream takes it to another level. It cooked perfectly in my 6 quart Instant Pot. I highly recommend this recipe!
SF Home Chef
This was my first InstantPot creation, and I have to say it is nice to have it take under an hour. However, 18 minutes seemed too short, as the split peas were still al dente, and the ham was not falling off the bone like it does after a couple of hours on the stovetop. Anyone have this issue and know how much longer to add to the cooking time? I sauteed bacon and cooked the veggies in the reserved fat instead of using butter, so reduced the amount of salt. The flavors were fantastic!
jami
Delish. Maybe add potatoes in the future but otherwise awesome. Did not use ham hock- used a tiny bit of liquid smoke.
KRD
Made this recipe several times exactly as written. Absolutely delicious.
Andrew
Delicious, but 18 mins with 10 minute slow release isn't enough to tenderize the ham hock and have the meat separate from the bone and cartilage. It probably needs either 40 mins 20 slow release, or precook the ham hock before the soup and then cut off the meat and use the broth. That kinda defeats the one pot, quick and easy pressure cooker adaptation though.
Dave
I live in the UK and for some reason ham hocks and bones are hard to find so I used a hunk of smoked pancetta (not sliced). I used a piece about half the size of a mobile phone - was worried that more might overwhelm - and it turned out absolutely deliciously, silky smooth and so tasty. Also couldn't find horseradish so did without the cream, though that would have been amazing I'm sure, but otherwise cooked as directed. Great to have a pot of this for lunch on a freezing day working from home.
Silver Streak
Made this as directed with the exception of using diced low-sodium ham instead of ham hocks. I also added a couple of cups of diced potato, which was a good call. The horseradish/ dijon/ sour cream garnish was key. The soup was a bit drab without it. Next time, I'll add a little more lemon juice at the end and double to garnish recipe.
Rebekah de Moratinos
Superb. Everything you could want from split pea soup.
Butterscotch
For anyone who wants a smoky flavor without having to use a pork product: try salting the soup with smoked salt. Smoked salt is available from herb and spice sellers (e.g., Penzey's, Savory Spice, The Spice House) or from Amazon.
frannie
Instead of using a ham hock, we cooked a few pieces of bacon in the instant pot, removed them, and cooked the onion etc in the bacon fat. We crumbled the bacon on top of our bowls… delicious!
Chantal
This was outstanding and brought back a lot of childhood memories from Germany. I added a half teaspoon of toasted onion powder, used ghee instead of butter/oil, and upped the carrots a tad, plus the liquid smoke. Umami vegetarian dish. Served with Impossible links.
jewelryjeff
I made this and got raves. Instead of ham hock, i added a pan gravy from a roast chicken and some schmaltz(!)
HMI
I stirred in some fresh chopped spinach leaves and let the soup sit for a few minutes to soften the leaves them before serving with the sauce. Adds a nice green color and added vitamins and minerals.
excellent
This is amazing, I substituted liquid smoke for ham and it was incredible. Smoked paprika is a must.
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