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Export 8 ingredients for grocery delivery
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.