Prepare pea soup in a pressure cooker. Pea soup in a pressure cooker How to cook pea soup in a pressure cooker

My household - both children and husband - love pea soup very much. Of course, in the summer it’s hard to stand at the stove, but lunch for men and children, in my deep conviction, should consist of soup.
Today I decided to make their favorite pea soup. I had pork on the bone. I often cook soup in a pressure cooker, because meat cannot be cooked anywhere else like in a pressure cooker (even in a slow cooker). And the beef is cooked in a pressure cooker so that it melts in your mouth. But today I have pork - you can use any meat for this soup. Of course, pea soup tastes best with smoked meats.
So, I boiled the pork in the evening in a pressure cooker (I close the lid after removing the foam). But this is not necessary if you have time - just in the evening, while doing chores around the house, cooking the broth is not burdensome. In the evening, I cook the meat in a pressure cooker for 2 hours. If I cook it in the morning, it takes an hour. In principle, an hour is enough.
I pre-soak the peas overnight (which, in principle, is also not necessary if you suddenly decide to cook pea soup in the morning without planning it in the evening, it will just take longer to boil).

In the morning I take out the meat and cut it up. I pour the peas into a pressure cooker and cook until they are almost completely cooked.

At this time, I cut up the meat, fry onions and carrots in vegetable oil in a frying pan, peel and cut the potatoes into cubes.

As soon as the peas are almost boiled (that is, there will be no whole peas), I put potatoes, fried onions and carrots (the more onions, the tastier), salt, add black peppercorns and bay leaves into the pressure cooker. Cook until the potatoes are ready. 5-10 minutes before readiness, add chopped garlic and herbs (I cut them directly into the pressure cooker with scissors).

A pressure cooker is one of those wonderful inventions that allows you to cook very quickly and deliciously those dishes that take too much time to prepare in ordinary dishes. In addition, thanks to the acceleration of heat treatment and the tightness of the pressure cooker, cooked products retain not only their inherent bright color, but also much more useful substances (in particular, vitamin C, which is almost completely destroyed when cooked with an open lid).

Pea soup in a pressure cooker is delicious, rich, aromatic, and will definitely please all family members. In addition to the fact that this dish is nourishing and tasty, it is also very healthy. Peas, which form the basis of this soup, are a source of vitamins, minerals, and most importantly, vegetable protein. Therefore, a vegetarian version of this soup will allow those who are fasting or on a diet not only to enjoy delicious food, but also to make up for the lack of protein.

Ingredients for making pea soup

• chopped dried peas -1½ cups;
• smoked meats (bacon or ribs) - 300g;
• one large or two small onions;
• one large carrot;
• potatoes - 200–300 g;
• vegetable oil - 2 tablespoons;
• salt and spices to taste.

Cooking process

After making sure you have the necessary ingredients, you can start cooking. First of all, you need to thoroughly rinse the peas, wash and peel the vegetables. Cut the onion into small cubes, carrots for our pea soup in a pressure cooker can be grated on a coarse grater, or beautifully cut into strips or thin slices, potatoes should be in the shape of small cubes. We also cut the smoked meats into cubes (the ribs must be disassembled). Smoked meats need to be added to the sauteing and fried a little.

The peculiarity of preparing soup in a pressure cooker is the unusual sequence of actions, since in this case we first sauté the onions and carrots (you can do this in a frying pan), then “assemble” our soup in the following sequence: place peas, potatoes, pour water. Since the lid will be closed hermetically, you should remember that there should not be too much liquid, otherwise there will be nowhere for it to evaporate. All that remains is to add spices and salt. The classic version calls for black pepper and bay leaf, but too much spice will overwhelm the flavor of bacon or ribs. All that remains is to seal the lid tightly. It takes 35 - 40 minutes to cook pea soup in a pressure cooker. When serving, you can add some greens.

Of course, if you don't like smoked meats too much, you can use pork, veal, turkey or chicken fillet cut into small cubes. It also needs to be lightly fried.

However, that's not all! You can prepare delicious pea soup in a pressure cooker without frying anything at all. Just put onions, carrots, smoked meats and all other ingredients on the bottom of the pressure cooker, add water, and cook for the same 40 minutes. It will also turn out very tasty. When serving, you can add a teaspoon of cream or butter.

Man has always loved to eat tasty, satisfying and happy meals. But there are dishes that not everyone likes. These include pea soup. The reason is that they simply don’t know how to cook it well.

Pea soup is a fragrant, healthy, thick and tender dish. Peas contain vitamins PP, B, iron, magnesium, calcium, zinc, beta-carotene, potassium, ascorbic acid and mineral salts, which allow fluid to be removed from our body. Peas are useful for diseases of the cardiovascular system and kidneys. Recommended for use by older people and those suffering from anemia. Peas should be consumed for skin diseases. In addition, regular consumption of peas helps stop the aging process.

The recipe below will make split pea soup a delicious meal. It will no longer seem “fussy” and complicated. Since the dish is prepared in a miracle saucepan, multicooker, pressure cooker, it is not necessary to soak the peas for a certain time.

A pressure cooker can significantly reduce the cooking time of any dish. A “quick saucepan” creates very high pressure and a high boiling point of water, so food cooks quickly in it. In addition, vitamins and beneficial microelements are preserved as much as possible in the products. The recipe is simple and straightforward. All products are laid almost simultaneously and allow the housewife to do other things.

Let's move on to the list of ingredients:

• dry peas (about 200 g);
• any meat plus various types of smoked meat: hunting sausages, brisket, chicken, ribs (all together approximately 500 g);
• onion (100 g, or 1 pc.);
• potatoes (150 g, or 2 pcs.);
• carrots (120 g, or 1 pc.);
• bay leaf (2-3 leaves);
• vegetable oil (1 tbsp);
• pepper (to taste);
• salt (to taste).

The taste of the dish directly depends on the presence of different types of smoked meat in it. Therefore, the proposed recipe includes brisket, hunting sausages, chicken, ribs and the meat itself (beef or pork).

Let's move on to the cooking process itself, which consists of the following steps:

1. Cut the meat and smoked meat into strips.
2. Wash the carrots, peel them with a knife (special vegetable slicer) and grate them. Let's focus on the fact that grated, not chopped carrots are best suited for pea soup.
3. Peel the onion and chop it into pieces with a knife.
4. On the multicooker-pressure cooker, press the “Bake” button and let the miracle saucepan warm up well (about 10 minutes).
5. Pour oil into a saucepan in the amount required by the recipe.
6. Place meat, onions and carrots in hot oil.
7. Fry the ingredients in a pressure cooker. Roasting time: 10-15 minutes.
8. Put a kettle of water to boil.
9. Peel the potatoes and cut them.
10. Rinse peas in cold water. You need to wash until the water runs clear.
11. After the multicooker beeps, place the onion (without cutting it), peas and potatoes into the saucepan.
12. Pour about 3 fingers' worth of boiled water over the food (the soup will have a thick consistency) and a little more if you like thin pea soup.
13. There is no need to add spices when preparing the dish; the taste of smoked meats is quite enough.
14. Turn on the multicooker to the “Stew” mode. Cooking time - 1 hour. Or you can use the “Multi-cook” mode and cook 2 times faster. But we will boil the peas slowly to make it tastier.
15. After 1 hour has passed and the beep sounds, release the steam and carefully open the lid. You will get a yellowish broth on top, and a thick mass at the bottom.
16. Next, you should taste the soup, add salt and pepper.
17. Place a bay leaf in the dish and cover with a lid. Leave alone for 40 minutes. The multicooker-pressure cooker has a heating function, which turns on after the “Stewing” program. The longer the dish simmers and infuses, the tastier it is.
18. After the specified time you can serve.

When serving, the soup can be decorated with herbs. Many people love to eat a dish with breadcrumbs. They can be prepared while the soup is cooking in a pressure cooker.

It is recommended to cook the dish for one serving. Pea soup is good for autumn and winter, when you want to warm up and eat something rich. This truly hearty dish will not only feed a hungry person, but will also bring undoubted benefits to the body. The recipe makes 6 servings. The dish is prepared for 1 hour plus 40 minutes to enhance the flavor of the dish.

In contact with

Cooking soups in a slow cooker is very convenient and fast. In the case of pea soup, you don’t have to fuss with the peas for a long time and constantly make sure that the soup doesn’t boil over. To prepare pea soup without meat, a slow cooker is the ideal way.

Pea soup: recipe without meat, ingredients

Not all soups without meat are as good as those cooked in a delicious broth. But pea soup, the recipe for which is presented below, is an exception to this general rule.

Peas, as a legume, are very rich in protein. Therefore, pea soup without meat does not lose either in taste or in health to its meat counterpart. This dish is an excellent option for those who do not eat meat and are on a diet.

The meatless pea soup recipe includes the following ingredients:

• dry split peas - 300 g;
• potatoes - 3–4 pcs.;
• onions, carrots - 1 pc.;
• vegetable oil - 2 tbsp. l.;
• salt, pepper, spices - to taste;
• water - 2.5–3 l.

Among all the components, special attention is paid to peas - their selection and processing before cooking.

Firstly, green peas will be ready faster, but will not cook as well as yellow ones. To prepare pea soup without meat, use split peas rather than whole ones - this will make the process go faster.

Secondly Before preparing pea soup, peas are washed several times and left in cold water for 2-3 hours or overnight. At the same time, the peas swell, become soft and are not only easier to cook, but also easier to absorb by the body.

Pea soup without meat in a multicooker-pressure cooker: how to cook

How to cook pea soup in a slow cooker, the following steps describe:

1. Peel and wash onions and carrots. Finely chop the onion and grate the carrots.
2. In the “Fry” mode, fry the carrots and onions in vegetable oil for 5–8 minutes.
3. Peel the potatoes, wash them, cut them into small cubes and add them to the vegetables. Frying is continued for another 5 minutes, after which this mode is turned off.
4. Pre-soaked peas are rinsed with cold water and poured into a slow cooker.
5. Add water, salt, pepper or spices to taste, turn on the “Soup” mode for 80–100 minutes.
6. When finished, try the peas. If it is not ready, then cook the pea soup for another 10–15 minutes.

How to cook pea soup if the multicooker model does not have a “Soup” mode? Instead, you can use the “Cook” or “Stew” modes.

Interestingly, the degree to which the peas are cooked depends on when you add salt to the soup. It is advised to salt the dish 10 minutes before the end of cooking.

Cooking pea soup without meat in a slow cooker is a pleasure. A minimum of effort and expense, and the result is a tasty and healthy soup.

Recipes for aromatic and rich pea soups in a pressure cooker

2017-09-20 Rida Khasanova

Grade
recipe

5977

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

10 gr.

8 gr.

Carbohydrates

30 gr.

230 kcal.

1. Pea soup in a pressure cooker: classic recipe

The classic recipe for pea soup differs from the rest in the absence of potato tubers in the list of ingredients. This is due to the large amount of starch in dry peas. And according to all culinary and dietary rules, potato starch will be superfluous in the soup. However, many culinary recipes do not follow standard rules for storing ingredients. And if you wish, when cooking pea soup in a pressure cooker (not a classic one), you can add the ingredient that you like.

Ingredients:

• 200 g dry peas;
• one carrot;
• turnip onion;
• tomato puree or paste;
• bay leaves;
• salt;
• ground black pepper;
• sunflower oil.

Cooking method:

1. Start by rinsing the peas. Fill it with clean water for a while, leaving it to swell.

2. Peel the vegetables for the soup recipe and rinse under running water. Chop the onion into small cubes and grate the carrots (although you can also use small cubes).

3. Turn on the electric pressure cooker for five minutes, pour sunflower oil into the bowl. Place vegetables there. At the end of frying, add tomato paste, try not to overdo it, one tablespoon is enough.

4. After the specified five minutes, cancel the selected mode.

5. Place the peas in a bowl without the water in which they were soaked. Put salt and ground pepper there, as well as a few bay leaves. Pour hot boiled water as needed. This will determine whether the soup will be thick or runny. Then add the required amount of hot water after the peas are ready.

6. Now close the pressure cooker lid and set the “beans” mode for 40-50 minutes.

7. Then open the lid and, if necessary, add boiling water to the required volume. Take out the bay leaves; they have already given up all their aroma and taste.

In a perfectly cooked classic version of pea soup, the bean grains are completely cooked. The soup is served with fresh herbs or a spoonful of sour cream.

2. Pea soup in a pressure cooker with smoked pork ribs

Smoked pork ribs give the soup a zest, delicate spice and stunning aroma. However, along with smoked meats, you can put other meat products in soup. And added spices and seasonings will make it even more personal.

Ingredients:

• smoked pork ribs;
• a piece of lean pork;
• onion or shallot;
• one carrot;
• several potatoes;
• Bay leaf;
• salt;
• ground pepper (red, black or pink);
• sunflower oil;
• fresh greens.

Cooking method:

1. Soak the peas in cold water for a few hours and forget about them for now.

2. Rinse smoked meats and pieces of meat in hot water. If this is not done, the boiled broth will have to be poured out, and after pouring new hot water over the meat products, cook the soup. Cut meat products into small pieces.

3. Place the ribs and meat in the pressure cooker and cover with water. Add the peas and place on the stove to cook. Close the lid when you skim off the foam from the broth.

4. Peel and rinse the vegetables for the soup. Cut the potato tubers into cubes or cubes and fill them with cold water in a cup. Finely chop the onion and carrots and sauté in a small frying pan with sunflower oil.

5. Put the potatoes into the broth (drain the water from them before doing this), and after boiling, sauté.

6. Season the soup mixture with salt, pepper and bay leaf. Close the lid and cook for half an hour.

7. Sort the greens with your hands. Any spicy leaves from the garden will do - cilantro, parsley, dill, basil or something else. Fill the leaves in a cup with water and rinse. Dry slightly and chop finely. Add the greens to the soup right before turning off the heat. Pressure cooker pea soup is ready!

The ingredient list indicates a minimum amount of spices. After all, the main spicy taste comes from smoked meats and herbs. But, if you like spicy things, take another half of a pod of hot pepper and a clove of garlic for sautéing.

3. Pea soup in a pressure cooker in the form of cream soup

This soup preparation is perfect for baby food. And by chopping the ingredients, the cooking time is noticeably reduced, because the soup cooks faster.

Ingredients:

• a glass of dry peas in halves;
• bulb onions;
• carrot;
• a piece of celery root;
• sunflower oil;
• 10 g wheat flour;
• half a tomato;
• salt, spices, seasonings;
• a piece of wheat bread.

Cooking method:

1. Pour a glass of peas into a cup and fill it with water, rinse thoroughly with your hands. Drain the water and place the peas in a pressure cooker. Fill with water and cook with the lid closed.

2. Wash and peel the vegetables for the soup thoroughly. Rinse again and finely chop into cubes.

3. In a dry frying pan, fry the flour until the color changes. Place it on a plate.

4. Place onions, celery and carrots in a frying pan with sunflower oil. Fry until lightly browned. Add finely chopped tomatoes and heat through. Sprinkle with flour and stir. Add the mixture to the peas.

5. Season with spices and seasonings. Don't forget the salt. Cook the pea soup in a pressure cooker with the lid closed and low heat.

6. In the meantime, cut a piece of wheat bread into 2x2 cm cubes and place them in a frying pan with a drop of oil. Fry until golden brown. This can also be done in the oven.

7. After half an hour, lift the lid and blend the soup with an immersion blender until smooth. Bring to a boil.

8. Pour a portion of soup into a plate and place wheat croutons in the center. Drizzle the soup lightly with sunflower oil.

To serve, croutons can be placed in a small saucer and placed next to the soup. To add variety to your preparation, rub wheat bread with garlic before or after toasting or sprinkle with chopped hard cheese.

4. Pressure cooker pea soup with chicken

Pea soup is cooked not only with red meat, but also with chicken, turkey or game. The first dish will be original and interesting.

Ingredients:

• a cup of fresh green peas;
• chicken leg;
• 1-2 potato tubers;
• onion head;
• carrot;
• sunflower oil;
• a pinch of coriander;
• clove of garlic;
• salt, ground pepper.

Cooking method:

1. Rinse the peas in cold water, preferably several times. Pour it into the pressure cooker and fill it with water. Send the pre-washed chicken leg there. Once the foam is removed, close the lid of the pressure cooker for half an hour. The fire should be moderate.

2. Wash the potatoes, onions and carrots, peel and rinse again with cold water. Cut the tubers into cubes and place in cold water. Carrots and onions into small cubes. Grind the garlic into a pulp; you can pass it through a press.

3. Fry carrots, garlic and onions a little in oil in a frying pan.

4. Add potatoes to the pressure cooker, and after boiling, sauté.

5. Season the soup with salt and all the prepared spices. Cook for another 15 minutes with the lid closed.

With fresh green peas, pressure cooker pea soup is light and summery. If you don't have fresh ones, canned or frozen peas will do just fine. You can also add a little sorrel or a drop of lemon juice to this recipe, which will give you a pleasant sour taste.

Bon appetit!