A delicous and easy hearty soup for fall and winter that is quick to make in your instant pot.
Put the instant pot on saute mode and add the butter or margarine. Once melted, add the veggies and saute for approximatey 5 minutes, stirring occasionaly.
Rinse the split peas and add to instant pot once the veggies are softened.
Pour in the 6 cups of chicken stock (add 1-2 cups additional cups of water if you want a thinner soup).
Add the ham, spices, and ham bone to the instant pot.
Seal the instant pot and put it to manual mode. Cook the soup on high pressure for 15 minutes. With the time it takes to pressurize and depressurize, allow for an extra 15-20 minutes to the total time.
Once cooked and depressurized, remove the ham bone and bay leaves. If there is extra meat on the ham bone, you can cut it off, chop it, and place it into the soup.
Add parsley, salt and pepper to taste and serve!