Instant Pot Split Pea Soup

• Turn pressure cooker to the "sauté" setting. Melt butter and sauté onion, celery, and carrots, seasoned with salt and pepper, for about 5 minutes, until softened.
• Add the split peas, stock/water, ham, and bay leaves.
• Cover pressure cooker and set to manual high pressure for 15 minutes.
• Allow the pressure to naturally release for 10-15 minutes.
• If you used a ham bone: 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.
• 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.

Notes:

• For a vegetarian version, omit the ham, use more salt and pepper, and make sure to use vegetable stock or water instead of chicken. For a vegan version, use olive oil instead of butter.
• To make this in your slow cooker, add all ingredients (omitting the butter) to slow cooker and cook on low for 8 hours or high for 4 hours, or until split peas are cooked to desired tenderness.
• To make this on your stovetop, sauté veggies as instructed in a large pot. After adding the remaining ingredients, bring to a boil, cover, and simmer for approximately one hour (or until split peas are cooked to desired tenderness).
• This soup will likely thicken once it cools and is refrigerated, especially if you use a ham bone to make it because of the gelatin. Thin out with water and adjust seasonings as necessary.