Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 large onion, chopped (approx. 1 cup / 150g)
  • 2 carrots, chopped (approx. ¾ cup / 100g)
  • 2 celery stalks, chopped (approx. ½ cup / 75g)
  • 2 cloves garlic, minced (approx. 2 tsp / 10g)
  • 1 smoked ham hock (approx. 1 lb / 450g)
  • 1 teaspoon dried thyme (5 ml)
  • 1/2 teaspoon dried marjoram (2.5ml)
  • 1/4 teaspoon ground black pepper (1ml)
  • 8 cups chicken broth (3 liters)
  • 1 pound (450g) green split peas, rinsed
  • 1 teaspoon salt (5ml), or to taste
  • Fresh parsley, chopped, for garnish (Optional)
  • Crusty bread or croutons, for serving (Optional)
  • Smoked paprika, to taste (Optional)

Instructions:

  1. Turn on Instant Pot to 'Sauté' setting. Add olive oil. Once heated, add onion, carrots, and celery. Sauté until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  2. Add ham hock, thyme, marjoram, black pepper, chicken broth, and rinsed split peas to the Instant Pot.
  3. Secure the lid and set the Instant Pot to 'Pressure Cook' or 'Manual' mode on high pressure for 20 minutes.
  4. Allow the Instant Pot to naturally release pressure for at least 5 minutes, then manually release any remaining pressure.
  5. Carefully remove the ham hock from the pot. Shred the meat from the bone, discarding the bone and any excess fat.
  6. For a smoother soup, use an immersion blender to partially blend the soup. Leave some chunks for texture. Alternatively, carefully transfer a portion of the soup to a regular blender and blend until smooth, then return it to the pot. Caution: Hot liquids can cause burns when blended.
  7. Stir the shredded ham back into the soup. Season with salt to taste. Add smoked paprika.
  8. Garnish with fresh parsley (if using) and serve hot with crusty bread or croutons.