Ingredients
Equipment
Method
- Set the Instant Pot to sauté mode and heat the olive oil. Add the onion, carrots, and celery and cook until softened, about 5 minutes. Add the garlic and cook for 30 seconds more.
- Add the split peas, ham hock, chicken broth, bay leaf, thyme, and black pepper. Stir to combine. Do not add salt yet — the ham hock will season the soup.
- Lock the lid, set the valve to sealing, and pressure cook on high for 15 minutes.
- Allow a natural pressure release for 10 minutes, then quick-release any remaining pressure.
- Remove the ham hock, shred the meat from the bone, and return the meat to the pot. Discard the bay leaf. Stir well and taste; adjust with salt as needed.
- Serve hot. The soup thickens as it cools — add hot broth or water when reheating leftovers to reach the desired consistency.
Nutrition
Notes
Net carbs: 26g per serving (41g total carbs minus 15g fibre).
Vegetarian substitution: Omit the ham hock, use vegetable broth, and add 1 teaspoon of liquid smoke for a similar smoky depth.
Storage: Refrigerator up to 5 days, freezer up to 3 months. Cool completely before freezing and leave 1 inch of headspace.
Reheating: Thaw overnight in the fridge. Reheat on the stovetop over medium-low heat with a splash of broth or water to loosen the consistency.
