Split Pea and Pork Shoulder Soup - Electric Pressure Cooker

My Secret Weapon for a Cozy Weeknight: Split Pea and Pork Shoulder Soup

Let me tell you, friends, there's nothing quite like coming home after a long day to the aroma of a hearty, flavorful soup simmering on the stove. But let's be honest, who has the time for all-day cooking? I certainly don't. That's why I've become completely obsessed with my electric pressure cooker – it’s a game-changer! This recipe for Split Pea and Pork Shoulder Soup is my go-to weeknight meal, delivering all the comforting flavors of a slow-cooked masterpiece without the hours of simmering. It's packed with protein, fiber, and that satisfying depth of flavor that only comes from slow cooking (even if it's a *speedy* slow cooking!), and it's surprisingly easy to make. Perfect for a chilly evening or a cozy weekend lunch. And believe me, it's as impressive as it is delicious - even better than my grandma's secret recipe (don't tell her I said that!).

The beauty of this recipe lies in its simplicity. I love using a smoked pork shoulder – that smoky flavor just elevates the entire soup to another level. But you could just as easily substitute a pork hock or even a ham bone, depending on what you have on hand. The split peas are the star of the show, thickening the broth beautifully and adding a lovely texture. And the addition of carrots, celery, and onion provides a subtle sweetness and a beautiful depth of color. Don't skip the bacon lard! Yes, I know, bacon is considered "bad" by many, but trust me, that little bit of bacon lard adds an incredible depth of flavor that nothing else quite replicates. If you are really determined to avoid it, you can substitute with butter, but the soup just won't be the same. Finally, I like to add a splash of brandy just before serving. It adds a warm, subtle spiciness that complements the richness of the soup perfectly. If you prefer a non-alcoholic option, a squeeze of lemon works well too!

This recipe has become my go-to for busy weeknights – it's so easy to prep, and the pressure cooker does all the heavy lifting. It’s the perfect meal for a chilly evening after a stressful day, or a relaxing Sunday lunch with the family. The leftovers are fantastic too – perfect for a quick lunch the next day! I highly recommend adding some crusty bread to soak up all that delicious broth. So, are you ready to experience the magic of pressure cooking? Let's get started!

Ingredients you'll need:

• 1 bay leaf
• 2 cloves garlic, minced
• 1 1/4 pound pork shoulder (smoked or pork hock, rustic dice)
• 8 cups vegetable stock
• 24 ounces dried split peas (sorted for stones)
• 2 carrots, diced
• 2 celery stalks, diced
• 1 medium sweet onion, diced
• 1-1.5 teaspoon thyme
• 1-2 tablespoons bacon lard (optional)
• Brandy (optional)

Tips and variations:

• Frozen pork hock: If using a frozen pork hock, cover it with 8 cups of water, pressure cook for 30 minutes, quick release the pressure, then add the remaining ingredients and pressure cook for an additional 10 minutes.
• Vegetarian option: Omit the pork and bacon lard and add a cup of vegetable broth or mushrooms.
• Spice it up: Add a pinch of red pepper flakes for a little heat.
• Garnish: Fresh parsley or chives make a lovely garnish.

Enjoy this delicious and easy soup!

Step-by-step

• Fill pressure cooker with vegetable stock and other ingredients, except Brandy.
• Make sure the pot is no more than 2/3 full.
• Put lid on cooker, set at high pressure for 20 minutes.
• Let cooker release steam naturally, this takes about 20-30 minutes depending on your pressure cooker.
• If using a pork bone, remove and pull all meat off and add to soup.
• Adjust salt and pepper to suit your taste at this point.
• Serve with a splash of Brandy mixed in to the batch, if you wish.
• Enjoy!
• Note: You can start this recipe with frozen pork hock by first covering bone with 8 cups water and pressure cook as directed above for about 30 min, quick release pressure, then add the remaining ingredients, pressure cook 10 more minutes.