InstaPot Split Pea Soup

Ingredients

3 Tbs butter
1 onion diced
2 ribs celery diced
2 carrots diced
1 smoked ham hock (optional)
6 oz ham
1 lb split peas
6 c chicken broth
2 bay leaves
1/2 tsp summer savory or thyme
salt and pepper
parsley - garnish (optional)

Instructions

Turn pressure cooker to the "sauté" setting. Melt butter (3 tablespoons) and sauté onion, celery, and carrots for about 5 minutes, until softened.
Add the split peas, chicken stock (6 cups), ham bone (or hock or 6 oz. diced cooked ham), and the 2 bay leaves and herbs. Turn off the "sauté" function.
Cover pressure cooker and set to manual, high pressure for 15 minutes.
Allow the pressure to naturally release for 10-15 minutes. Then, quick release the pressure valve.
If you used a ham bone or hock: remove the it from the soup and remove the ham meat that's still attached to it. Add the ham meat back into the soup.
Taste and season with salt and pepper if necessary (see notes). Serve immediately, or store in your refrigerator for up to 1 week or freezer in an airtight container for up to 6 months.

Notes

A note about salt: if you use salty chicken broth, you may not need to add any salt at all since ham is also usually very salty.
If you want to use a frozen ham bone, you shouldn't need to adjust the cooking time, since ham bones are technically already cooked, you're just reheating it! Keep in mind though, the colder your ingredients are, the longer it will take to come to pressure.
This soup will likely thicken once it cools and is refrigerated, especially if you use a ham bone to make it because of the gelatin. Thin out with water and adjust seasonings as necessary.