This hearty, home-style soup starts with olive oil-sautéed onion, carrot, and celery, built into a fragrant base with garlic, dried thyme, smoked paprika, and a touch of black pepper. Green split peas simmer with low-sodium chicken broth in the Instant Pot until they break down into a thick, velvety texture that practically eats like a stew. The pressure cooker does the heavy lifting here, turning a pot of raw peas and vegetables into a deeply savory bowl in under 20 minutes of active cook time. A finishing scatter of fresh parsley adds brightness and color right before serving. Because the seasoning is entirely up to you at the table, this one is easy to tailor into a genuinely low-sodium, added-salt-free bowl without losing any of that smoky, slow-simmered flavor. It's a comforting, freezer-friendly soup worth keeping in regular rotation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
Set the Instant Pot to Sauté (Normal). Add the olive oil and heat until shimmering, about 1 minute. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
Add the rinsed split peas, ham hock, chicken broth, dried thyme, bay leaves, smoked paprika, and black pepper. Stir to combine, making sure the split peas are fully submerged. Press Cancel to turn off the Sauté function.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
