Ingredients:

  • 1 Tbsp Olive Oil (or neutral oil)
  • 1 large Yellow Onion, diced
  • 2 medium Carrots, peeled and diced
  • 2 Celery Stalks, diced
  • 3 cloves Garlic, minced
  • 1 lb Dried Green Split Peas, rinsed (no soaking required)
  • 6 cups Chicken or Vegetable Stock (low sodium)
  • 5 lbs Smoked Ham Hock (bone-in)
  • 2 large Dried Bay Leaves
  • 1 tsp Dried Thyme
  • 1 cup Diced Cooked Ham (optional, for texture)
  • 1 Tbsp Apple Cider Vinegar (or fresh lemon juice)
  • Salt and Black Pepper, to taste

Instructions:

  1. Prep Vegetables: Dice the onion, carrots, and celery (the mirepoix) uniformly. Rinse the split peas under cold water until the water runs clear.
  2. Sauté Aromatics: Add oil to the Instant Pot inner pot. Select the Sauté function (Normal setting). Add the mirepoix and cook, stirring occasionally, until the onion is translucent and softened (about 5–7 minutes).
  3. Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Deglaze: Turn off the Sauté function. Pour in about 1/2 cup (120ml) of stock and scrape the bottom of the pot thoroughly with a wooden spoon to lift any stuck-on bits. This is crucial to prevent the dreaded 'Burn' notice.
  5. Load the Pot: Add the rinsed split peas, the remaining stock, the smoked ham hock, bay leaves, and dried thyme. Do not add any salt at this stage.
  6. Seal and Cook: Secure the lid, ensuring the vent is set to Sealing. Select the Manual or Pressure Cook function (High Pressure). Set the timer for 15 minutes.
  7. Release Pressure: Once the 15 minutes are complete, allow the pressure to release Naturally for 10 minutes (NR). After 10 minutes, carefully switch the vent to Venting for a Quick Release (QR) of any remaining pressure.
  8. Remove the Ham Hock: Carefully open the lid and use tongs to remove the ham hock and bay leaves. Place the hock on a cutting board to cool slightly. Discard the bay leaves.
  9. Shred the Meat: Once the hock is cool enough to handle, shred the meat, discarding any skin, fat, or bone. Return the shredded meat (and the optional diced ham, if using) back into the soup.
  10. Check Consistency and Seasoning: Stir the soup vigorously; the motion should be enough to break down the peas into a creamy texture. If you prefer a smoother soup, use an immersion blender for a few pulses.
  11. Final Adjustments: Stir in the apple cider vinegar or lemon juice. Taste and add salt and pepper as needed. The soup should be thick, smoky, and slightly bright.