Instant Pot Pea & Ham Soup

A traditional soup of green split peas and a smoked ham hock.

TIME BREAKDOWN
Prep: 15 min
Cook: 1h 20m
Total: 1 hour 35 minutes
Vegetarian
❌
Nuts
❌
Serves
6 people
Difficulty
Easy

Ingredients

  • 1 smoked ham hock, about 750g
  • 1 tbsp vegetable oil
  • 1 large onion, chopped
  • 2 carrots, diced
  • 2 celery sticks, diced
  • 250g dried green split peas, rinsed
  • 1.5 litres cold water
  • 2 bay leaves
  • Black pepper to taste

Method

  1. If the ham hock is very salty, soak it in cold water for several hours or overnight, then drain.

  2. Select Sauté and heat the oil. Cook the onion, carrots and celery for 5 minutes.

  3. Add the split peas, water, bay leaves and ham hock and scrape up any stuck-on bits from the base of the inner pot; this prevents a Burn notice. Do not fill the pot above the half-way line.

  4. Lock the lid, set the steam release valve to Sealing and select Pressure Cook (High) for 35 minutes.

  5. When the time is up, leave the pot to release pressure naturally for 20 minutes, then carefully turn the valve to Venting to release any remaining steam.

  6. Lift out the hock and bay leaves. Stir the soup well, blending part of it with a stick blender if you like a thicker texture.

  7. Remove the skin and fat from the hock, shred the meat and stir it back into the soup. Season with black pepper and taste before adding any salt. Serve hot.