Step 1

Press Sauté; cook and stir bacon in Instant Pot® until crisp. Remove to paper towel-lined plate. Drain off all but 1 tablespoon drippings.

Step 2

Add onion, carrots and celery to pot; cook and stir 5 minutes or until vegetables are softened. Add garlic and thyme; cook and stir 1 minute. Stir in broth and water, scraping up browned bits from bottom of pot. Add split peas, half of bacon, salt, pepper and bay leaf; mix well.

Step 3

Secure lid and move pressure release valve to Sealing position. PressManual or Pressure Cook; cook at high pressure 8 minutes.

Step 4

When cooking is complete, use natural release for 10 minutes, then release remaining pressure. Stir soup; remove and discard bay leaf. Garnish with remaining bacon.