Ingredients

• 1.5 tablespoons salted butter
• 1.5 tablespoons olive oil
• 2 medium carrots , sliced
• 1 large stalk celery , diced
• 0.5 large onion , diced
• 0.5 pounds diced cooked ham
• 1 potato , peeled and diced
• salt and ground black pepper to taste
• 4 cups chicken broth , divided
• 0.5 pounds dried split peas
• 2 bays leaves
• 0.25 cups shredded Cheddar cheese , or to taste

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot), and select Saute function. Add butter and olive oil; heat until butter is melted. Add carrots, celery, and onion; cook until onion is nearly translucent, about 3 minutes. Add ham and cook for 1 minute.
2. 2 Add potato; cook and stir to prevent anything from sticking to the bottom of the pot, for 2 minutes. Season with salt and pepper. Add 3 cups chicken broth, split peas, and bay leaves. Turn Saute function off.
3. 3 Close and lock the lid and seal the valve. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 12 minutes. Release remaining pressure carefully using the quick-release method, 2 to 3 minutes. Unlock and remove the lid.
5. 5 Unlock and remove the lid. Taste and adjust with salt and pepper as desired. If soup is too thick, select Saute function and add remaining 1 cup chicken broth. Stir until heated through and desired consistency, about 5 minutes. Adjust seasonings if necessary. Serve immediately with Cheddar cheese sprinkled over top.

Nutrition per serving