Instant Pot Split Pea Soup Recipe
In 40 minutes, your electric pressure cooker can transform frozen smoked ham hocks and dried split peas into the most delicious ad healthy Split Pea Soup.
Place frozen ham hocks in pressure cooker and cover with 10 cups of water. Seal lid, bring to high pressure, and cook on high pressure for 30 minutes.
Quick release the pressure to open the lid. Remove the ham hocks and transfer to a cutting board to allow to cool. Add split peas, onion, carrot, celery, and thyme to liquid in pressure cooker.
Bring back to high pressure and cook at high pressure for 10 minutes. Once done, allow to naturally release the pressure.
While the split peas are cooking, shred the meat from the ham hocks. Discard any bones and fat.
The soup will appear thin at first, but once you stir it well and the split peas dissolve, it will thicken. If you prefer your soup to be even thicker, you can mash up the ingredients with a potato masher or process half of the soup through a blender on low speed and then recombine with the remaining soup. Prior to serving, add the shredded pork back in.
Calories: 315kcal | Carbohydrates: 37g | Protein: 23g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 35mg | Sodium: 125mg | Potassium: 771mg | Fiber: 15g | Sugar: 6g | Vitamin A: 2695IU | Vitamin C: 3.5mg | Calcium: 69mg | Iron: 3.7mg