Pressure Cooker Split Pea Soup with Smoked Ham Hock

Step 1

Turn the electric pressure cooker to the saute function (select medium if your machine offers the choice). Heat 2 tbsp garlic-infused olive oil (or 2 tbsp olive oil + 2 cloves minced garlic). When the oil begins to shimmer add the carrots, celery, and onions. Saute until the carrots and celery begin to soften (if using yellow onion cook until translucent), about 5-minutes.

Step 2

Turn off the saute function and deglaze with 6 cups chicken broth, scraping the bottom of the pot to ensure that any browned buts are dislodged.

Step 3

Add green split peas, thyme, salt, pepper, red pepper flakes, and bay leaves and stir to combine. Then add the ham hock to the pot on top of the other ingredients.

Step 4

Secure the lid and set to pressure cook on high for 20-minutes. The machine will take about 15-minutes to come to pressure before it begins its countdown. Once finished, natural release the pressure for 15-minutes, then safely quick release the remaining pressure.

Step 5

Test the temperature of the ham hock with a meat thermometer. It should have reached a minimum of 165 degrees F, but will likely end up around 200 degrees F.

Step 6

Separate the meat from bone on your ham hock. This can usually be done easily with a small knife. Discard bones, tendons, and excess skin. Shred the meat and combine back into the pot with the soup. Taste for salt and pepper and adjust, if needed.

Step 7

The soup will thickens substantially as it cools, so the remaining 2 cups chicken broth can be used to thin as desired. Serve warm.