Sort ingredients
cmdandridge
QR Code
Listen
Pdf
Press 'Saute' button to 'Sauté More' function to heat up your Instant Pot. Wait until it says HOT on the screen. Add 2 tbsp (28g) unsalted butter or olive oil in Instant Pot, then quickly add in diced onions to prevent the butter from burning. Season it with a pinch of salt. Saute diced onions until softened (~2 mins). Add in minced garlic, a pinch of dried thyme, and 2 bay leaves, then saute for another minute. Add in chopped carrots and celery, then saute for another minute.
Pour in ½ cup (125ml) unsalted chicken stock. Completely deglaze the bottom of the pot by scrubbing the flavorful brown bits with a wooden spoon.
Add in 1 lb (454g) green split peas and 1 (2lb) ham bone or smoked pork hock. Add in 5½ cups (1375ml) unsalted chicken stock. Make sure all split peas are submerged in the cooking liquid. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 15 minutes, then Natural Release for 10 minutes.
Set aside the pork hock or ham bone. Give it a few quick stirs. The soup should thicken as it sits. Make sure you taste the soup, then season it with more salt as needed. If you used smoked pork hock, cut the meat, then add them back in the soup or serve them in sandwiches. Serve it warm as a heartwarming meal or with your favorite main or side dishes.