Pressure Cooker - Pea And Ham Soup - cooking recipe

Ingredients

1 tablespoon olive oil
2 onions, finely chopped
2 carrots, finely chopped
2 celery ribs, finely chopped
1 turnip, finely chopped
3 garlic, gloves crushed
2 bay leaves
2 fresh thyme sprigs
1 smoked ham hock (about 800 grams/1 lb12oz)
4 cups chicken stock (use a gf stock to make this recipe gluten-free suitable)
5 cups water
2 cups split peas, rinsed and drained

Preparation

Heat the oil in an 8 litre (280fl oz) pressure cooker, using a medium heat.
Add the vegetables and cook for 10 minutes or until the onion is soft.
Add the garlic, bay leaves and thyme and cook for a further two minutes.
Add all remaining ingredients and stir well.
Lock on the lid and bring the cooker to high pressure over a high heat. Once high pressure is reached, reduce the heat to stabilise the pressure and cook for 40 minutes.
Remove the cooker from the het and release the pressure using the quick release method.
Remove lid carefully.