Ingredients:

  • 2 tbsp (28g) unsalted butter
  • 1 medium (150g) yellow onion, diced
  • 2 medium (120g) carrots, diced
  • 2 stalks (60g) celery, diced
  • 3 cloves (9g) garlic, minced
  • 1 tsp (2g) dried thyme
  • 1 lb (450g) dried green split peas, rinsed and picked through
  • 1 large (200g) Russet potato, peeled and cubed
  • 2 bay leaves
  • ½ tsp (1g) smoked paprika
  • 1 lb (450g) smoked ham, diced
  • 6 cups (1.4L) low-sodium chicken broth
  • ½ cup (120ml) water
  • salt to taste
  • black pepper to taste

Instructions:

  1. Set the Instant Pot to Sauté mode. Add the butter; once shimmering, stir in the diced onion, carrots, and celery. Cook for 5–7 minutes until the onions are translucent.
  2. Stir in the minced garlic and dried thyme, cooking for another 60 seconds until fragrant.
  3. Deglaze the pot by pouring in a splash of broth, scraping the bottom with a spoon to remove any browned bits to prevent the Burn signal.
  4. Add the rinsed split peas, cubed potatoes, bay leaves, smoked paprika, and diced smoked ham.
  5. Pour in the remaining broth and water. Lock the lid and set to Manual/Pressure Cook on High for 20 minutes.
  6. Allow the pressure to release naturally or perform a quick release, remove bay leaves, and season with salt and black pepper to taste.