How Long to Cook Split Pea Soup with Smoked Ham Hock in the instant pot
Specification: 1 lb dried green split peas (rinsed, unsoaked), 1 smoked ham hock (approx. 1–1.5 lb), 1 diced onion, 2 diced carrots, 2 diced celery ribs, 2 bay leaves, 1 tsp thyme, 8 cups low-sodium chicken stock, salt added AFTER cooking
3-Step Execution Protocol
Add split pea soup with smoked ham hock (1 lb dried green split peas (rinsed, unsoaked), 1 smoked ham hock (approx. 1–1.5 lb), 1 diced onion, 2 diced carrots, 2 diced celery ribs, 2 bay leaves, 1 tsp thyme, 8 cups low-sodium chicken stock, salt added AFTER cooking) to the Instant Pot inner pot. Seal the lid and set the valve to Sealing. Select High Pressure (10.2–11.6 psi) for 15–20 mins High Pressure + full Natural Release (15+ mins).
Cook at High Pressure (10.2–11.6 psi) for 15–20 mins High Pressure + full Natural Release (15+ mins).
Split peas have completely disintegrated into a smooth, cohesive puree with no discrete pea shapes visible; the ham hock meat pulls apart under a fork; the soup coats the back of a spoon and drags a clean line when you draw a finger across it. Rest for 15 minutes before serving.
Serious Eats "Rich and Silky Pressure Cooker Split Pea Soup with Ham" (J. Kenji López-Alt, 2015 — 15-minute HP + full NPR benchmark, no-salt-until-cooked rule from bean chemistry); USDA FSIS Ham and Food Safety fact sheet (smoked ham hocks are fully cooked/cured, no probe target needed); no internal-temp target — HR-2 permits omitting internalTempTargetF for legume soups.