Ingredients
Scale
- 1 lb dried green split peas, rinsed and sorted
- 1 medium yellow onion, diced
- 2 large carrots, peeled and sliced into rounds
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 6 cups chicken or vegetable broth
- 1 smoked ham hock (optional, for smoky flavor) or 1 tsp liquid smoke
- 1 tsp dried thyme
- 1 dried bay leaf
- Salt and black pepper to taste
- 2 tbsp olive oil
Instructions
- Start by rinsing your dried split peas in a fine-mesh strainer under cold water. Sort through them to ensure there are no small stones or debris. Chop your onion, carrots, and celery into uniform pieces so they cook evenly. Mince the garlic and have your broth and spices ready to go. Set your Instant Pot to the “Sauté” function and add the olive oil.
- Once the pot is hot, add the onion, carrots, and celery. Sauté for about 3 minutes until the onions become translucent. Stir in the garlic and thyme, cooking for another 30 seconds until fragrant. Hit “Cancel” to stop the sautéing. Pour in the broth and use a wooden spoon to scrape any browned bits off the bottom of the pot to prevent a “burn” notice. Add the rinsed split peas, the ham hock (if using), and the bay leaf. Secure the lid, set the valve to “Sealing,” and cook on High Pressure for 15 minutes.
- When the timer beeps, allow the pressure to release naturally for at least 10 to 15 minutes before venting the remaining steam. Carefully open the lid and remove the ham hock and bay leaf. If you used a ham hock, shred any meat from the bone and stir it back into the soup. Give the soup a vigorous stir; the peas will break down and create a creamy consistency. Season with salt and pepper to taste. Ladle the hot soup into deep bowls and serve with crusty bread or croutons.
- Cook Time: 20 minutes