Thick and creamy, the tender ham from the pressure cooker. Layers of seasoning surrounded by the bright earthiness of peas. Comfort food at its best!
- 3 tablespoons Olive oil, plus more for garnish
- 2 cloves Garlic (large), diced
- 2 cups chopped onion
- 5 strands Fresh thyme (leaves only)
- 1 sheet Bay
- 2 books Ham steak, cubed
- 1 pound Split peas
- 1 tbsp Mrs. Dash Table Mix
- 8 cups Low sodium chicken broth
- Salt to taste
Heat the olive oil, garlic, onion, thyme leaves and bay leaf in a large pressure cooker over medium heat, until just fragrant. Add ham, peas and Mrs. Dash.
Add the chicken broth. Cook over medium-high heat until it begins to bubble. Attach the pressure cooker lid and lock it. Let the pressure build until it starts to hiss. Reduce the heat to simmer and cook for 20 minutes.
After 20 minutes, turn off the burner, release the pressure in the pressure cooker and remove the lid. The peas should be completely softened and should dissolve while stirring.
Return the saucepan to the heat over low heat. Cook for another 10 minutes, stirring occasionally. This will allow the liquid to reduce a bit and the soup to thicken a bit. Repeated stirring will ensure that the peas dissolve completely and thicken the soup further.
After cooking uncovered for 10 minutes, discard the bay leaf. Taste and season with additional salt if needed. Ladle into soup bowls and garnish with additional thyme and a drizzle of high-quality olive oil (optional).