There's a way to make easier, faster, and more delicious split pea soup: Just use a pressure cooker.
You'll form the base of the soup the exact same way , seal the lid, and let it cook. At high pressure, those peas are cooking at 250°F . At that temperature, not only do the peas take just 20 minutes to fully tenderize, but you also get a bit of Maillard browning, which lends the soup a richer, more complex flavor.
The neat part is that once those 20 minutes are up, if you immediately lift the pressure-release valve on the pressure cooker, the rapid boiling that occurs inside will shake up the contents so vigorously that the peas will essentially purée themselves. When you open it up, you'll release a thick cloud of steam and find the soup bubbling away underneath. Season it to taste with salt, pull out your plainest bowls and spoons, and dinner is served.
PS: I've included a traditional recipe here as well, just in case you haven't jumped on the pressure-cooker bandwagon yet .Split peas are particularly prone to clogging valves and foaming, so some precautions are necessary when cooking them in a pressure cooker. Do not attempt to double this recipe—the split peas and liquid should not come more than halfway up the pot.
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