3 tbsp of salted butter
1 lb of diced ham
Ham hocks or Ham bone
1 yellow onion, diced
3 stalks of celery, diced
3 carrots, peeled and diced
6 cups of chicken or ham broth
1 tbsp of Worcestershire sauce
1 tsp of black pepper
1 tsp of dried thyme
1 tsp of oregano
1 lb of dry split green peas, rinsed
2 bay leaves
1/2 package of cream cheese (softened)

3 tbsp of salted butter 1 lb of diced ham 1 yellow onion, diced 3 stalks of celery, diced 3 carrots, peeled and diced 6 cup s of chicken or ham broth 1 tbsp of Worcestershire sauce 1 tsp of black pepper 1 tsp of dried thyme 1 tsp of oregano 1 lb of dry split green peas, rinsed 2 bay leaves 1/2 package of cream cheese (softened)

Add butter to the Instant Pot and hit “Sauté.” Once the butter’s melted and bubbling, add the onions, celery and carrots. Let sauté for 5 minutes.

Stir in the diced ham steak.

Then, add in the broth, Worcestershire sauce, pepper, thyme, oregano bay leaves and split peas (if using a ham bone/hock, add that in now as well)

Secure the lid and “Pressure Cook” and cook for 15 minutes at high pressure. Allow a 20 minute natural release when done followed by a quick release.

Stir all the contents in the pot from the bottom up as the split peas will have basically become a purée and will thicken the soup immediately once stirred up.

Stir in the Boursin or cream cheese (if using, which I suggest) until melded.