Pressure-Cooker English Pub Split Pea Soup

“This family favourite 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

Pressure-Cooker English Pub Split Pea SoupTaste of Home
Servings Prep Time Cook Time
8servings (2 quarts) 15minutes 15minutes + releasing
Servings Prep Time
8servings (2 quarts) 15minutes
Cook Time
15minutes + releasing
Portions: servings (2 quarts)
Portions: servings (2 quarts)
  1. 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.
  2. 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.
  3. We used Colman's prepared mustard when testing this recipe. If you can't find English mustard, horseradish mustard is a good substitute.
Recipe Notes

Nutrition Facts
1 cup: 141 calories, 1g fat (0 saturated fat), 1mg cholesterol, 193mg sodium, 25g carbohydrate (6g sugars, 9g fibre), 9g protein.

Diabetic Exchanges: 1-1/2 starch, 1 lean meat.