Warm up your kitchen and your soul with a hearty bowl of Split Pea and Pork Shoulder Soup! This American classic combines the earthy goodness of split peas with the rich, savory flavors of tender pork shoulder, creating a comforting dish that's perfect for chilly evenings or family gatherings. With just 10 minutes of prep and 40 minutes of cook time in your electric pressure cooker, you’ll have a delicious meal ready to serve in no time. Dive into this recipe to discover how easy it is to whip up a soul-satisfying soup that will leave everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 lb split peas, rinsed
- 1 lb pork shoulder, diced
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cups chicken broth
- 2 cloves garlic, minced
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Prepare all ingredients by rinsing split peas, dicing pork shoulder into 1/2-inch cubes, chopping onion, carrots, and celery into uniform pieces, and mincing garlic cloves.
- Set electric pressure cooker to sauté mode. Add a small amount of oil and brown the diced pork shoulder on all sides, about 3-4 minutes. Remove browned pork and set aside.
- In the same pressure cooker, sauté chopped onions, carrots, celery, and garlic until vegetables become slightly softened, approximately 2-3 minutes.
- Return browned pork to the pressure cooker. Add rinsed split peas, chicken broth, bay leaf, salt, and pepper.
- Close the pressure cooker lid and set to high pressure. Cook for 25-30 minutes until pork is tender and split peas are completely soft and breaking down.
- Once cooking cycle completes, allow natural pressure release for 10 minutes, then carefully perform quick release for remaining pressure.
- Remove bay leaf. Use an immersion blender to partially blend soup, leaving some chunks for texture, or mash with a potato masher.
- Taste and adjust seasoning with additional salt and pepper as needed. Let soup rest for 5 minutes before serving.
- Serve hot, optionally garnished with fresh chopped parsley or croutons.
Tips
- Prep Ahead: To save time, chop your vegetables and dice the pork shoulder the night before. Store them in airtight containers in the fridge for a quick assembly the next day.
- Flavor Boost: For an extra depth of flavor, consider adding a splash of white wine or a teaspoon of smoked paprika when sautéing the vegetables.
- Texture Preference: If you prefer a creamier soup, blend more of the mixture with the immersion blender. For a chunkier texture, blend just half and leave the rest intact.
- Storage: This soup keeps well in the fridge for up to 4 days and freezes beautifully. Make a double batch and enjoy it later!
- Garnish Ideas: Serve the soup with a sprinkle of fresh chopped parsley or croutons for added texture and a pop of color.
- Adjust Seasoning: Always taste before serving! Feel free to adjust the seasoning with more salt, pepper, or even a dash of hot sauce if you like a little kick.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 25g
Fat: 10g
Saturated Fat: g
Cholesterol: 55mg
