Instant Pot Split Pea Soup

Turn a 6- or 8-quart Instant Pot to SAUTE. Add the butter and onion. Cook, stirring occasionally, until the butter melts and the onion begins to turn translucent, about 5 minutes.

Add the carrots, celery, salt, smoked paprika, thyme, and black pepper. Cook and stir for 2 minutes more. Stir in the garlic and let cook 30 seconds.

Add the ham bone, split peas, bay leaves, and chicken stock. Turn off the SAUTE function. Close and seal the Instant Pot. Cook on HIGH pressure for 15 minutes, then let the pressure release naturally for 10 minutes. Carefully vent the valve to release any remaining pressure.

Unseal the Instant Pot. Remove and discard the bay leaf. Transfer the ham hock to a bowl and with two forks, pull the meat away from the bone. Discard the bone and return the ham to the pot.

Stir in the lemon juice and Parmesan. If the soup is thicker than you would like, stir in water or additional stock as needed to reach your desired consistency. Taste and adjust the salt and pepper as desired (you may want another few pinches of salt depending upon your chicken stock). Enjoy hot.