Step 1

Add ingredients to a large soup pot and bring to a light boil. Reduce heat to a simmer and cover. Allow to simmer, stirring occasionally, until peas and ham hock are tender, about 2 hours.

Step 2

Remove ham hocks and mash soup with a fork or blend with an immersion blender, depending on your consistency preference.

Step 3

Optional step: brown diced ham (from hock) in a skillet and stir back into soup.

Step 4

Garnish with raw diced carrots and additional ham, if desired.

Step 5

Add ingredients to slow cooker, stir, and cook on high 4-6 hours or low for 8-10 hours.

Step 6

Remove ham hocks and mash soup with a fork or blend with an immersion blender, depending on your consistency preference.

Step 7

Optional step: brown diced ham (from hock) in a skillet and stir back into soup.

Step 8

Garnish with raw diced carrots and additional ham, if desired.

Step 9

Add ingredients to inner liner of instant pot, stir, and cook on high (manual pressure) for 30 minutes.

Step 10

Hit 'cancel; and allow natural pressure release (12 - 15 minutes) until pressure is released, or do a very careful controlled quick release, pausing if valve begins to sputter.

Step 11

Remove ham hocks and mash soup with a fork or blend with an immersion blender, depending on your consistency preference.

Step 12

Optional step: brown diced ham (from hock) in a skillet and stir back into soup.

Step 13

Garnish with raw diced carrots and additional ham, if desired.