Add all of the ingredients to the pressure cooker pot; stir.
Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 15 minutes.
When cooking is complete, allow the pressure to release naturally for 10-15 minutes, then quick release any remaining pressure.
Remove bay leaves and stir.
Taste and season with extra salt and pepper if needed. Add extra broth or water if a thinner soup is desired.
Serve immediately with warm crusty bread for dipping.
Notes
This is a very thick, hearty soup. If you like it thinner, you can use only ½ pound of split peas or add extra chicken broth as needed after it’s pressure cooked.
For the ham, I like to have the deli cut me a few thick of black forest ham (about ¼ inch thick) then I just cube it up.
The addition of farro gives the soup a delightful chew. It can be left out if you prefer.
Make sure to allow at least a 10 minute natural pressure release. Split peas are quite starchy and can create a lot of foam that could spray from the valve if you don’t let it rest a minute.
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkRead more