Red Meat Allergy Friendly Instant Pot Split Pea Soup

Total time1 hr 15 min

Prep time15 min

Cook time45 min

Red Meat Allergy Friendly Instant Pot Split Pea Soup

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Ingredients

6 servings

1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, diced
3 medium carrots, peeled and diced
3 stalks celery, diced
4 cloves garlic, minced
1 lb (about 2 ¼ cups) dried green split peas, rinsed
1 smoked ham hock (about 1 lb)
Chef's tip
Use 1 smoked turkey leg per ham hock. Simmer as directed, then pull off the meat and discard the bone.
6 cups low-sodium chicken broth
1 tsp dried thyme
2 bay leaves
½ tsp smoked paprika
¼ tsp black pepper
salt, to taste

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
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.
2
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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