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Pressure-Cooker English Pub Split Pea Soup

This family favorite is the same recipe my grandmother used. Now with the magic of today's appliances, I can spend 15 minutes putting it together, walk away for a bit and then it's "soup's on!" Finish it with more milk if you like your soup a bit thinner. —Judy Batson, Tampa, Florida
  • Total Time
    Prep: 15 min. Cook: 15 min. + releasing
  • Makes
    8 servings (2 quarts)

Ingredients

  • 1 meaty ham bone
  • 4 cups water
  • 1 bottle (12 ounces) light beer
  • 1-1/3 cups dried green split peas, rinsed
  • 2 celery ribs, chopped
  • 1 large carrot, chopped
  • 1 sweet onion, chopped
  • 1 tablespoon prepared English mustard
  • 1/2 cup 2% milk
  • 1/4 cup minced fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground nutmeg

Directions

  • Place ham bone in a 6-qt. electric pressure cooker. Add water, beer, peas, celery, carrot, onion and mustard. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Allow pressure to release naturally, then quick-release any remaining pressure.
  • Remove ham bone from soup. Cool slightly, trim away fat and remove meat from bone; discard fat and bone. Cut meat into bite-sized pieces; return to pressure cooker. Stir in remaining ingredients. If desired, top with additional minced parsley.
  • We used Colman's prepared mustard when testing this recipe. If you can't find English mustard, horseradish mustard is a good substitute.
  • Nutrition Facts
    1 cup: 141 calories, 1g fat (0 saturated fat), 1mg cholesterol, 193mg sodium, 25g carbohydrate (6g sugars, 9g fiber), 9g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat.

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