Instant Pot Split Pea Soup with Crème Fraȋche & Sprouted Rye

The Instant Pot does the heavy lifting for this comforting classic. Pressure cooking split peas and smoky ham hock yields deep, slow-cooked flavors, but the soup is ready in about an hour. 

What You Get

Mirepoix 

Thyme 

Dried green split peas 

Ham hock 

Chicken broth

Lemons

Sprouted rye bread 

Crème fraȋche 

What You’ll Need

Olive oil

Salt and freshly ground pepper

Makes 3 servings

10 minutes active time

65 minutes total time

Step 1

Set the Instant Pot to the sauté setting, and warm 1 tablespoon of olive oil. When the oil is hot, add the mirepoix and 3 sprigs of thyme. Season with ½ teaspoon salt and cook until softened, 5 minutes. 

Step 2 

Add 1½ cups of the split peas to the pot, along with the ham hock and chicken broth. Cover, seal the vent, and cook on high pressure for 25 minutes. Let the pressure release naturally for 20 minutes, then manually release the remaining pressure. 

Step 3 

Remove and discard the thyme. Transfer the ham hock to a cutting board and chop or shred the meat, discarding the bone. Return the meat to the pot and stir to combine. (If needed, add a splash of water to thin out the soup.) Stir in the juice of 1 lemon. Season to taste with salt and pepper. 

Step 4

When you’re about ready to serve, cut the rye bread into triangles and toast. Pick 1 tablespoon of the remaining thyme, toss the stems, and chop the leaves. Cut the remaining lemon into wedges.

Step 5 

Ladle the soup into bowls, swirl with a dollop of crème fraȋche, and sprinkle with chopped thyme. Serve warm, with lemon wedges for squeezing and rye toast points for dunking.

Contains: milk, wheat.