PEA SOUP (INSTANT POT)

SERVES 6

• 1 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 ribs celery, diced
• 3 cloves garlic, minced
• 1 lb dried split peas, rinsed
• 1 smoked ham hock (or 6 oz diced smoked ham)
• 6 cups low-sodium chicken or vegetable stock
• 1 tsp dried thyme
• 1 bay leaf
• 1 tsp smoked paprika
• Salt and pepper, to taste
• 2 tbsp butter
• 2 tbsp minced parsley (for finish)

SAUTÉ AROMATICS

Set Instant Pot to Sauté (High), add olive oil, then onion, carrot, and celery with a pinch of salt. Cook until softened, 5–7 minutes. Stir in garlic and cook 1 minute until fragrant.

BUILD THE POT

Add split peas, ham hock (or diced ham), stock, thyme, bay leaf, and smoked paprika. Stir, scraping any fond from the bottom. Season lightly with salt and pepper (adjust more after cooking if ham is salty).

PRESSURE COOK

Cancel Sauté. Lock lid and set to Pressure Cook (High) for 15 minutes. Allow 15 minutes natural release, then quick release remaining pressure. Remove ham hock; shred any meat and return it to the pot.

FINISH

Stir in butter. Adjust thickness with a splash of hot water if needed. Season to taste with salt and pepper. Ladle into bowls and finish with parsley.