![]() The soup will thickens substantially as it cools, so the remaining 2 cups chicken broth can be used to thin as desired.Taste for salt and pepper and adjust, if needed. Shred the meat and combine back into the pot with the soup. This can usually be done easily with a small knife. Separate the meat from bone on your ham hock.It should have reached a minimum of 165 degrees F, but will likely end up around 200 degrees F. Test the temperature of the ham hock with a meat thermometer.Once finished, natural release the pressure for 15-minutes, then safely quick release the remaining pressure. The machine will take about 15-minutes to come to pressure before it begins its countdown. Secure the lid and set to pressure cook on high for 20-minutes.Then add the ham hock to the pot on top of the other ingredients. Add green split peas, thyme, salt, pepper, red pepper flakes, and bay leaves and stir to combine.Turn off the saute function and deglaze with 6 cups chicken broth, scraping the bottom of the pot to ensure that any browned buts are dislodged.Saute until the carrots and celery begin to soften (if using yellow onion cook until translucent), about 5-minutes. ![]() When the oil begins to shimmer add the carrots, celery, and onions. ![]() Heat 2 tablespoon garlic-infused olive oil (or 2 tablespoon olive oil + 2 cloves minced garlic).
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