Instant Pot Pea and Ham Soup

Turn on your pressure cooker and switch it to the Saute mode. Melt butter in a small amount of olive oil, stirring occasionally until it's fully incorporated. Add sliced carrots, chopped celery, and diced onion to the pot; cook until they're softened slightly, about 3 minutes. Add diced ham and stir to combine; cook for an additional minute.

Add diced potatoes to the pot, stirring constantly to prevent any food from sticking to the bottom. Cook for 2 minutes, or until they start to soften.

Add a pinch of salt and pepper to taste. Pour in 3 cups of chicken broth, along with a handful of split peas and some bay leaves. Switch the pressure cooker to its high-pressure setting, following the manufacturer's instructions for temperature and time. Set a timer for 15 minutes.

Allow 10 to 12 minutes for the pressure to build up. Once the pressure has built, use the natural-release method to let it release on its own for 10 to 12 minutes. After that, carefully use the quick-release method to release any remaining pressure, taking about 2 to 3 minutes.

Once the pressure has been released, carefully remove the lid and unlock it. Taste your soup and adjust the seasoning with salt and pepper as needed.

If your soup is too thick, switch it to the Saute mode again and add a final 1 cup of chicken broth. Stir until heated through, taking about 5 minutes to reach the desired consistency.

Finally, adjust any remaining seasonings and serve your soup hot, topped with a sprinkle of Cheddar cheese.