Instant Pot Split Pea Soup
A hearty split pea and ham soup made in the Instant Pot. It combines green split peas, smoked pork, vegetables, and broth to create a thick, nourishing meal ready in about an hour.
Ingredients
Method
Completed steps 0
Select the Sauté More function and wait for the pot to display HOT. Pour in 28g butter or olive oil, then immediately add the diced onion with a pinch of salt. Cook the onion until it softens, about 2 minutes. Stir in the minced garlic, dried thyme, and bay leaves, and cook for 1 minute more. Add the chopped carrots and celery and cook for 1 additional minute.
Pour ½ cup (125ml) of chicken stock into the pot and scrape the bottom with a wooden spoon to release all the browned bits.
Add the 454g split peas and the ham bone or pork hock to the pot. Pour in the remaining 5½ cups (1375ml) of chicken stock. Ensure the peas are fully submerged. Close the lid with the venting knob in the sealing position. Set to high pressure for 15 minutes, then allow natural pressure release for 10 minutes.
Remove the ham bone or pork hock and set it aside. Stir the soup several times; it will thicken as it cools. Taste and adjust seasoning with salt as needed (add about 2 large pinches of kosher salt as a reference). If using smoked pork hock, shred any meat and return it to the soup or reserve for sandwiches. Serve warm.
Notes
The soup will continue to thicken as it cools; stir occasionally while resting.
Smoked pork hock meat can be shredded and either stirred back into the soup or used in sandwiches.
Taste before seasoning since the pork and stock may already provide saltiness.
Calories: 290 kcal · Carbs: 45 g · Protein: 18 g · Fat: 5 g · Sodium: 106 mg · Fiber: 16 g · Sugar: 8 g
Adapted from www.pressurecookrecipes.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.