This hearty, smoky soup starts with a classic aromatic base of onion, carrots, and celery softened right in the Instant Pot, then built out with garlic, smoked paprika, and thyme for warmth in every spoonful. A whole smoked ham hock simmers under pressure until the meat turns tender enough to pull apart and shred straight back into the pot, giving the broth deep, savory flavor without much hands-on effort. The pressure cooker does the heavy lifting here, turning a handful of pantry staples into a thick, satisfying bowl in well under an hour. A scattering of fresh parsley at the end brightens things up and makes it feel like a real meal, not just a quick weeknight fix. It's a comforting, protein-packed soup that fits neatly into a Paleo kitchen, whether you're meal-prepping for the week or just craving something warm and restorative.
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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.
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