You missed the point- he made a split pea soup, which is **supposed **to be mostly homogenous. The pressure cooker did it excellently, the stovetop did it well, but the slow cooker did a poor job, and everything was discrete.
Indeed, and in making a nice thin broth chicken soup type of thing, I find the pressure cooker excels in extracting all the flavor and gelatin out of the meat and bones. I won’t make soups/stocks any other way again. ETA: Maybe not never, but if I have a pressure cooker available, as I do now, that’s my go-to.
We’ll have to try that; we’ve actually had good results in our crock-pot making overnight stock on “low”, but we have a 6 or 8 quart (can’t recall) modern pressure cooker.
How long do you go for once it’s at pressure? I assume 15 psi?
One hour. Looks like Serious Eats has an article about this, but I first heard of the joys of pressure cooking stocks from elsewhere.