Split Pea Soup



  1. Heat up Instant Pot using Sauté: More function. Wait until it says HOT (~8 mins).

  2. Add unsalted butter or olive oil, then quickly add diced onions to prevent the butter from burning. Season with a pinch of salt.

  3. Saute diced onions until softened (~2 mins).

  4. Add minced garlic, a pinch of dried thyme, and bay leaves, then saute for another minute.

  5. Add chopped carrots & celery, then saute for another minute.

  6. Pour unsalted chicken stock. Scrub all the brown bits off the bottom of the pot (keep the brown bits as they are very flavorful).

  7. Add green split peas and ham bone or smoked pork hock. Pour in unsalted chicken stock.

  8. Pressure Cook at High Pressure for 15 minutes + 10 minutes Natural Release.

  9. Set aside the pork hock or ham bone.

  10. Give the soup a few quick stirs to thicken. Taste the soup, then season with more salt as necessary.

  11. Cut any meat off the bone and add to the soup.