Ingredients:
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 Tbsp olive oil or butter
- 1 pound dried green split peas, rinsed
- 6 cups chicken or vegetable broth (low sodium preferred)
- 1 smoked ham hock (optional)
- 1 tsp dried thyme
- 1 large bay leaf
- 1 tsp Kosher salt (adjust later)
- 1/2 tsp freshly ground black pepper
- 2 Tbsp fresh parsley, chopped (for garnish)
- 1 tsp apple cider vinegar (optional)
Instructions:
- Place split peas in a fine-mesh sieve and rinse thoroughly under cold water until the water runs clear. Set aside.
- Plug in the Instant Pot and set to the Sauté function (Normal/Medium). Add olive oil. Once shimmering, add onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until softened and lightly golden.
- Add minced garlic and dried thyme. Sauté for 1 minute until fragrant. Press Cancel.
- Pour in about 1/2 cup of the broth and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot to prevent a 'Burn' warning.
- Add the rinsed split peas, the remaining broth, bay leaf, ham hock (if using), initial salt, and pepper. Ensure the ham hock is submerged.
- Secure the lid and set the vent to Sealing. Select Manual/Pressure Cook on High Pressure for 20 minutes.
- Once cooking is complete, allow for a 5-minute Natural Pressure Release (NPR) before carefully turning the valve to Venting for a Quick Release (QR) of any remaining steam.
- Carefully remove the lid. If using a ham hock, remove it, shred the meat off the bone, discard the bone and skin, and return the shredded meat to the soup.
- Use an immersion blender briefly (or transfer a cup to a regular blender) to create a creamier texture, leaving some whole peas intact. Stir in the optional splash of apple cider vinegar. Taste and adjust salt and pepper as needed.
- Ladle the Instant Pot Split Pea Soup into bowls, garnish generously with fresh parsley, and serve immediately with crusty bread.