We modified this Alton Brown stovetop recipe (https://www.foodnetwork.com/recipes/alton-brown/curried-split-pea-soup-recipe-1916354) for pressure cooking. Based on these instructions (https://www.budgetbytes.com/pressure-cooker-split-pea-soup/), after sautéing the onions and garlic in butter, adding the drained split peas, 5 cups unsalted chicken stock, 1 Tbsp curry powder (½ McCormick’s curry powder, ½ Jamaican curry powder), and a little salt and black pepper, we locked the pressure cooker lid and heated to high pressure. We then maintained at high pressure for 15 mins (see Note below), then followed the natural release method (about 10 mins). We used a hand immersion blender to puree about 1/3 of the soup in the pot. The pressure cooker concentrated and thickened the broth, so we added about ½ cup water to make it less viscous. We served the soup with crusty bread. (Oct. 2019)
Note: We found the split peas too soft (nearly disintegrated), so we may reduce high pressure cooking time to 13 mins the next time.
Cooking Adventures 