Ingredients
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1 yellow onion
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3 medium carrots, peeled
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3 stalks celery
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1 (16 oz) bag dried green split peas
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6 cups low-sodium chicken broth
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1/2 tsp smoked paprika
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4 sprigs thyme
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2 cloves garlic
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1/2 (8 oz) pkg ham steak
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2 tbsp finely chopped parsley, to serve (optional)
Steps
1
Coarsely chop the onion, carrots, and celery. To an Instant Pot® or multi-cooker, add the chopped vegetables, split peas, chicken broth, smoked paprika, thyme sprigs, and garlic cloves. Season with salt and pepper.
2
Seal the lid and close the pressure release valve. Set to high pressure and cook 15 min. Let natural-release for 10 min. Remove and discard thyme sprigs. Using an immersion blender, purée soup until smooth. Finely chop the ham and stir into soup. Garnish with the parsley, if desired.
Tips
Serve with bread, if desired.
