Ingredients:

  • 1 Tablespoon (15 ml) Olive Oil
  • 1 large Yellow Onion (approx. 150 g), finely diced
  • 2 medium Carrots (approx. 100 g), peeled and finely diced
  • 2 Celery Stalks (approx. 100 g), finely diced
  • 3 cloves Garlic, minced
  • 1 large Smoked Ham Hock (approx. 450 g / 1 lb)
  • 1 pound (450 g) Dried Green Split Peas, thoroughly rinsed (do not soak)
  • 6 cups (1.4 Litres) Low Sodium Chicken or Vegetable Stock
  • 1 teaspoon (5 ml) Dried Thyme
  • 2 large Bay Leaves
  • Salt, to taste
  • Freshly Cracked Black Pepper, to taste
  • Fresh Parsley or Chives, for garnish

Instructions:

  1. Activate Sauté: Set the Instant Pot (or electric pressure cooker) to the Sauté function (Normal setting). Add the olive oil.
  2. Cook Aromatics: Add the diced onion, carrot, and celery. Sauté for 5–7 minutes until the vegetables soften and the onion is translucent.
  3. Add Garlic and Meat: Stir in the minced garlic and cook for 1 minute until fragrant. Place the large smoked ham hock into the pot after the aromatics are softened.
  4. Deglaze: Turn off the Sauté function. Pour in about 1/2 cup of the stock and scrape up any browned bits stuck to the bottom of the pot to prevent the 'Burn' warning.
  5. Load Ingredients: Add the rinsed split peas, the remaining stock, dried thyme, and bay leaves. Gently stir to combine everything evenly. Ensure the ham hock is submerged.
  6. Seal and Cook: Secure the lid and ensure the vent is set to Sealing. Cook on High Pressure (Manual/Pressure Cook) for 15 minutes.
  7. Natural Release: Once the cooking cycle is complete, allow a Natural Pressure Release (NPR) for 15–20 minutes. This is crucial for fully softening the peas and thickening the soup.
  8. Quick Release: After the NPR period, carefully move the vent to the Venting position to release any remaining pressure. Open the lid when the pin drops.
  9. Shred the Meat: Carefully remove the ham hock and bay leaves using tongs. Discard the bone, skin, and fat from the hock. Shred the tender meat and return it to the soup.
  10. Adjust Consistency and Seasoning: Stir the soup thoroughly. If it’s too thick, stir in a little more hot stock or water. Taste and season generously with salt and pepper (using salt sparingly initially due to ham/stock content).
  11. Serve: Ladle into bowls and garnish with fresh parsley or chives.