Ingredients:

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 8 ounces smoked ham hock or bacon, diced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • 8 cups chicken broth or vegetable broth
  • 1 pound dried green split peas, rinsed
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • Optional: splash of apple cider vinegar or lemon juice to finish

Instructions:

  1. Turn Instant Pot to 'Sauté' setting. Add olive oil, onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
  2. Add diced ham or bacon to the pot. Cook until browned and slightly crispy.
  3. Stir in thyme, marjoram, chicken/vegetable broth, rinsed split peas, and bay leaf. Season with salt and pepper.
  4. Secure the lid and set the valve to 'Sealing.' Select 'Manual' or 'Pressure Cook' and set the timer for 20 minutes at high pressure.
  5. Allow the pressure to release naturally for 15 minutes, then manually release any remaining pressure.
  6. Remove bay leaf. Use an immersion blender to partially blend the soup for a creamier texture, or leave it chunky.
  7. Taste and adjust seasoning with salt, pepper, and a splash of vinegar or lemon juice, if desired.
  8. Serve and enjoy!