Pea soup with smoked ham hock in pressure cooker

This is far from the prettiest dish that comes out of our kitchen. But we keep making it and it easily fits into the comfort food genre. Smoked ham hock are easily available in Norway, but I have a feeling its being neglected. It’s really nice piece of meat, and cheap, but it takes time to break down. When that is done, however, it does wonderful stuff to your soup. I recommend doing this dish in a pressure cooker; it’ll just be way faster. And ask your meat store to cut it into pieces for you, so that the bones get more exposed.


2 L

Active time:

30 min

Total time:

1,5 hours


  • You may of course make this in a regular pot, but prepare yourself for twice as long cooking time, at least.
  • You can use any kind of dried pies, yellow or green, split or whole.


55 grams (3 tbsp) butter

1 onion, finely chopped

1 rib celery, finely chopped

2 cloves garlic, finely chopped

1 smoked ham hock 0,8 to 1,4 kg

450 grams dried peas

1,5 L water

4 bay leaves

2 ts white wine vinegar, or to taste depending of type of peas

Salt and pepper


  1. At medium heat, fry onion and celery in butter until soft, not browned. 3-5 minutes.
  2. Add garlic and cook for another 30 sec before you add water.
  3. Add meat, peas and bay leaves to the pot. With pressure cooker: Quickly increase pressure before you reduce the heat, making sure that the valve pops out. I usually let it sit at 30% effect. Without pressure cooker: let it all simmer for 2-3 hours.
  4. After 40 minutes in the pressure cooker, release the steam and remove the meat. Pull the meat in desired chunks and return to pot.
  5. Add white wine vinegar and salt and pepper to taste. Let simmer for 10 min so that it all get incorporated before serving.

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