Chop:

   - 1 onion

   - 3 ribs celery

   - 3 carrots

   - 1/2 pound ham

Using saute function on instant pot, melt:

   - 3 Tbs butter

Sauté onion, celery, and carrots in the butter.

Add and stir for 1 minute:

   - 2 Tbs chicken soup base

   - 1/2 tsp salt

   - 1/2 tsp thyme

Add:

   - 6 cups water

   - 1 pound split peas

   - 2 bay leaves

Cancel sauté function.

Add lid, checking that steam release knob is sealed.

Cook for 17 minutes on high pressure.

Allow to natural release for at least 15 minutes.

Remove bay leaves before serving.

Season with additional salt to taste.