30-Minute Pressure Cooker Split Pea and Ham Soup

Ingredients

• 3 tablespoons unsalted butter
• 1 medium onion, finely diced
• 1 large rib celery, finely diced
• 6 ounces ham steak, diced
• 2 medium cloves garlic, minced
• 1 pound dried green split peas
• 6 cups homemade or store-bought low-sodium chicken stock, or water
• 2 bay leaves
• Kosher salt and freshly ground black pepper

Directions

1. Set a pressure cooker over medium heat and melt the butter. Stir in the onion, celery, and ham, and cook until the vegetables have softened without taking on color, about 3 minutes. Add the garlic and cook just until it smells fragrant, about 30 seconds.
2. Add the peas, chicken stock or water, and bay leaves to the pot. Stir everything together, secure the lid, and bring the cooker up to high pressure. Cook for 20 minutes, then open the air valve to release the pressure quickly.
3. Remove the lid, stir the soup until it becomes smooth, then season with salt and pepper to taste and serve. Once the pressure cooker is cool enough to work with, clean the gasket and valves carefully; pea soup can clog the valves and make the cooker over-pressurize the next time it is used. Store the soup in the refrigerator for up to 1 week.