1 tablespoon butter
1 onion, chopped
2 carrots, chopped
2 cloves garlic, smashed
4 sprigs fresh thyme
2 cups yellow split peas
1 ham bone or smoked pork hock, rinsed (optional)
12 ounces cooked ham, cut into large
2 bay leaves
6 cups water salt and freshly ground black pepper, to taste
1/2 cup sour cream
1 tablespoon maple syrup
Pre-heat the pressure cooker using the BROWN setting.
Add the butter to the pressure cooker and sauté the onion, carrot, garlic and thyme. Cook until the vegetables just start to soften – about 5 minutes. Add the split peas, ham bone, ham chunks, bay leaves and the water. Lock the lid in place.
Pressure cook on HIGH for 10 minutes.
While the soup is cooking, combine the sour cream and maple syrup in a small bowl.
Let the pressure drop NATURALLY for 10 minutes. Then release any remaining pressure using the QUICK-RELEASE method and carefully remove the lid. Remove the ham hock from the pot and let it cool enough to pull any meat from the bone. Remove the chunks of ham and cut into small dice. Return the diced ham to the soup and season to taste with salt and freshly ground black pepper. Serve with a drizzle or dollop of the maple cream on top.