Name: Split Pea Soup
Cook time: 30 min
Total time: 105 min
Ingredients: 2 cups split peas (1 lb package); 2 ham hocks (or ham bone, optional); 1 cup diced ham; 4 cups water; 4 cups chicken stock; 2 tbsp olive oil; 3 cloves garlic; 2 ribs celery; 3 carrots; 1 medium yellow onion; 1 leek; 1 tbsp Worcestershire sauce; 3 tbsp lemon juice; 1/2 tsp allspice; 1/2 tsp sage; 1/4 tsp thyme; 1/4 tsp majoram; salt and pepper (to taste)

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Split Pea Soup

Cook Time 30

Canning Time 1 15

Total Time 1 45

Servings pint jars

Ingredients

2 cups split peas 1 lb package
2 ham hocks or ham bone, optional
1 cup diced ham
4 cups water
4 cups chicken stock
2 tbsp olive oil
3 cloves garlic
2 ribs celery
3 carrots
1 medium yellow onion
1 leek
1 tbsp Worcestershire sauce
3 tbsp lemon juice
1/2 tsp allspice
1/2 tsp sage
1/4 tsp thyme
1/4 tsp majoram
salt and pepper to taste

Instructions

Pressure cook the peas

Add split peas, water, chicken stock, and ham hocks (if using) to the instant pot
Secure the lid of the instant pot and make sure the pressure valve is set
Program the instant pot to cook under high pressure for 15 minutes, and make sure to disable the Keep Warm setting
After the instant pot has finished cooking, use the quick release method to bring it down to ambient pressure

Prepare the veggies

Finely chop the garlic
Dice the onion, leek, celery, and carrots into small pieces
Put a large pot over medium/high heat and add the olive oil
Add the chopped veggies and ham and stir to coat, adding a bit more olive oil as necessary
Cook until the onions are translucent (~5 minutes)

Bringing it all together

Add the split pea mixture from the instant pot
Bring the mixture to a boil
Reduce heat to simmer
Season with salt and pepper to taste

Canning the Split Pea Soup

Rinse out the instant pot and place canning rack inside and fill with ~2 inches of water
Distribute the soup evenly among the pint jars, being careful not to overfill the jars
Wipe the rims of the jars clean as necessary
Apply lids and screw the bands to finger tightness on the jars
Using the jar lifter, lower the jars in to the instant pot
Secure the lid of the instant pot and make sure the pressure valve is set
Program the instant pot to cook under high pressure for 1 hour and 15 minutes, and make sure to disable the Keep Warm setting

Wrapping up the process

After the instant pot has finished cooking, be sure to let it come down to ambient pressure using the natural release cycle, do not try to do the quick release cycle as this can cause liquid to be forced out of the jars and potentially break the seals
Once the instant pot is safe to open, open it and use the jar lifter to pull the jars out and place on a towel too dry and cool down
If the rings on the jars are loose, they can be finger tightened again, carefully
Leave the jars to cool, you should hear the lids popping as the pressure creates a seal on the jars
After the jars have cooled, the rings can be removed and the jars are now shelf-stable and safe to store in a pantry to be eaten later
If any jar failed to seal, it is safe to either eat immediately or reprocess in the instant pot, though you may need to replace the lid since it did not seal properly