Pressure Cooker Split Pea and Ham Soup – with a Spanish Twist

This is a great, quick  self-care recipe for low energy days because:

  1. with a pressure cooker, it takes just long enough to wash up what’s in the sink (about 15 minutes)
  2. Split peas are cheap and last a long time in a cupboard, as do potatoes
  3. It uses 5 ingredients (excluding oil for frying first). but could be made with just 2 ingredients.
  4. It tastes great, is very filling, but easy to digest

We got our split peas from a store nearby called Pepito y Grano, which stocks every lentil an grain imaginable – including teff! It also stocks many gluten-free types of pasta, including ones made from lentils and chickpeas. If you love cooking outside traditional Spanish food in Madrid, it’s a must-visit.


  1. Half a cup of split peas. I rinsed these and left them to soak for an hour. Longer in colder weather will help their digestibility.
  2.  Half a white onion, chopped.
  3. 1 small potato, peeled and cubed.
  4. A pack of diced ham. We used a pack of diced serrano, which is sold in Carrefour all over Madrid.
  5. Ham stock, liquid. I could have skipped ingredients 2, 3 and 4, and just used this for a more “budget” or “no grocery shop” version, since it already includes them. We loved the way it tasted and the texture of this version, though.

Bonus Points:

I added about a teaspoon of dried mint to give this a little kick. It doesn’t taste like toothpaste, it just balances the ham taste out and makes a hot soup feel more “right” in the summertime.


  1. Fry the onions in a little oil, until soft and add the potato
  2. Drain the split peas and add to the pan, stirring to avoid having them stick
  3. Add the diced ham/Serrano and then add half the stock (about 300 ml)
  4. Bring to pressure and eave for 15 minutes. Then let it release pressure naturally.
  5. Use a slotted spoon to mash the peas a little bit. You could use a handheld blender, but the mix of smooth and chunky is a feature.
  6. Enjoy!


I didn’t take any pics because this was one of those recipes that came about from needing something easy and quick to cook and we were too hungry to fuss with photos.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s