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Pressure Cooker Classic Split Pea Soup

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Adjust Servings:
500 g of Split pea
500 g of Smoked pork ribs
2 Onion
2 Carrot
3 tbsp. of Extra Virgin olive oil
2 l of Beef stock Or water
1 Bay leaf
2 Pimento
1 tbsp. of Dill dried
1 tbsp. of Parsley dried
1 Clove
5 Black pepper whole
1/2 tsp. of Lovage leaves the dried ones, optionally
1 clove of Garlic
to taste Salt

Pressure Cooker Classic Split Pea Soup

  • 1 h 10 min
  • Serves 8
  • Medium


  • Spices:



It’s a recipe for classic split pea soup, a thick and flavorful soup made with smoked pork ribs.


  • The easiest and fastest way to make split pea soup is to use a pressure cooker. It takes only 10 minutes of active cooking and 1 hour of cooking in the pressure cooker.
  • Traditionally, the soup is made with smoked pork ribs,  but you can use any smoked meat. The key is to have an ample amount of meat in the dish.
  • In addition to carrots, you can also add other root vegetables to taste, such as celery, parsley, or parsnips.
  • You can use water as a liquid, but bone broth will make the soup even more healthful and nutritious.
  • From a culinary perspective, you may skip soaking the split peas. However, for optimal nutrition, it is recommended to soak them overnight to aid in digestion.

Bon Appétit!

P.S. The recipe is for a 4.5-liter pressure cooker.

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Wash the peas and soak them overnight in plenty of cold water. Before cooking, drain the water and rinse the peas under running water.


Cut the onions into small cubes and the carrots into quartered rings.
Pour olive oil into the pressure cooker, then add the onions and carrots. Place the cooker on the stove and sauté until they turn golden brown or even more.


Cut the ribs into large pieces of 2 ribs each and place them in the pressure cooker with the vegetables. Add peas and spices (excluding salt and garlic) and pour in enough broth or water to reach the maximum liquid mark in the pressure cooker. Do not add salt yet, as the ribs are already salty.


Stir and bring to the boil, skimming the foam if necessary. Cover the pressure cooker with the lid and pressurize according to the instructions. Cook for 1 hour. Then turn off the heat and let it cool down. Don't open until the pressure has been released (following the pressure cooker's instructions).


After opening the pressure cooker, remove the ribs and discard the bones and fat. Cut the meat into small pieces and add them back into the soup. Bring the soup to a boil again with no lid, then turn off the heat. Finally, season it with freshly squeezed garlic and salt to your liking. When serving, you may add fresh herbs for extra flavor.

American Cornbread
Fasole Batuta, AKA Romanian Whipped White Beans
American Cornbread
Fasole Batuta, AKA Romanian Whipped White Beans

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