Step 1

Turn pressure cooker to the "sauté" setting. Melt butter (3 tablespoons) and sauté onion, celery, and carrots, seasoned with salt and pepper to taste, for about 5 minutes, until softened.

Step 2

Add the split peas, chicken stock (6 cups), ham bone (or hock or 6 oz. diced cooked ham), and the 2 bay leaves.

Step 3

Cover pressure cooker and set to manual, high pressure for 15 minutes.

Step 4

Allow the pressure to naturally release for 10-15 minutes. Then, quick release the pressure valve.

Step 5

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.

Step 6

Taste and adjust seasonings if necessary. Serve immediately, or store in your refrigerator for up to 1 week or freezer in an airtight container for up to 6 months.