Ingredients:

1 leftover ham hock

1 to 1.5 cups of ham chunks (leftover or specifically cut for this recipe)

1 pound (about 2 cups) dried split peas, rinsed and sorted

7 cups of water or low-sodium chicken broth

1 large onion, chopped

2 carrots, peeled and diced

2 celery stalks, diced

2 cloves of garlic, minced

1 bay leaf

1 teaspoon dried thyme (or a couple of sprigs of fresh thyme if available)

Salt and pepper to taste

Optional: 1 teaspoon smoked paprika for a deeper smoky flavor

Instructions:

Prepare Ingredients: Rinse the split peas in a mesh sieve under cold water, checking for and removing any stones or debris.

1. Sauté Vegetables: Turn your Instant Pot to the "Sauté" mode. Add a splash of oil, then sauté the onion, carrots, and celery until they start to soften, about 5 minutes. Add the garlic and cook for another minute until fragrant.

2. Add the Split Peas and Liquids: Add the rinsed split peas, water or chicken broth, bay leaf, thyme, and smoked paprika (if using) to the pot. Stir to combine.

3. Add the Ham: Nestle the leftover ham hock and the ham chunks into the mixture.

4. Cook: Secure the Instant Pot lid and set the valve to the sealing position. Select the "Manual" or "Pressure Cook" setting and set the time for 15 minutes at high pressure. It will take some time for the Instant Pot to come up to pressure before the cooking time begins.

   5 Natural Release: After the cooking time is complete, allow the pressure to release naturally for at least 20 minutes. This means just leaving the Instant Pot alone until the pressure indicator drops on its own. After 20 minutes, you can carefully turn the valve to "Venting" to release any remaining pressure if needed.

5. Finish the Soup: Open the lid carefully. Remove the ham hock and bay leaf. If the ham hock has any meat left on it, you might want to shred it and add it back to the soup. Discard the bone and any fat.

6. Blend (Optional): For a smoother soup, you can use an immersion blender to blend part of the soup directly in the pot. If you prefer a chunkier texture, you can skip this step.

Season: Taste the soup and adjust the seasoning with salt and pepper as needed.

Serve: Serve the soup hot. It's delicious on its own or with a side of crusty bread for dipping.

This Split Pea and Ham Soup is a classic comfort food, made easy and quick with the Instant Pot. The pressure cooking not only saves time but also ensures that every spoonful of this soup is infused with flavor. Enjoy your cooking!

Estimated Nutritional Breakdown:

Calories: 350-400 kcal

Protein: 25-30 g

Carbohydrates: 55-60 g

Fiber: 20-22 g

Sugars: 8-10 g (mostly from vegetables)

Fat: 5-10 g

Saturated Fat: 1-2 g (mostly from the ham)

Cholesterol: 20-30 mg (from the ham)

Sodium: 300-600 mg (varies greatly with the type of broth and ham used; using low-sodium options helps control this)

Potassium: 800-1000 mg

These numbers are rough estimates.