Ingredients
1 meaty ham bone4 cups water1 bottle (12 ounces) light beer1-1/3 cups dried green split peas, rinsed2 celery ribs, chopped1 large carrot, chopped1 sweet onion, chopped1 tablespoon prepared English mustard1/2 cup 2% milk1/4 cup minced fresh parsley1/2 teaspoon salt1/4 teaspoon pepper1/4 teaspoon ground nutmeg
Preparation
Place ham bone in a 6-qt. electric pressure cooker. Add water, beer, peas, celery, carrot, onion and mustard. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Allow pressure to release naturally, then quick-release any remaining pressure.
Remove ham bone from soup. Cool slightly, trim away fat and remove meat from bone; discard fat and bone. Cut meat into bite-sized pieces; return to pressure cooker. Stir in remaining ingredients. If desired, top with additional minced parsley.
