Step 1

Add all the ingredients to the Instant Pot (pressure cooker).

Step 2

Lock the lid and set the vent to closed. Select MANUAL mode and cook on HIGH pressure for 1 hour 15 minutes.

Step 3

When the soup is done (after the pressure is released and it is safe to open the lid), remove the ham bone and bay leaves.

Step 4

Taste and season the soup with salt and black pepper, if needed. The soup will thicken as it cools.

Step 5

Store cooled leftovers in an airtight container in the fridge for up to 4 days.