SUPER FAST / SUPER EASY / FEWER THAN 10 INGREDIENTS / NATURAL RELEASE / CAN BE GLUTEN-FREE
Absurdly Easy Split Pea Soup
6 servings
Of course, you could spend all day braising a ham hock or a ham bone to create split pea soup. But you bought an Instant Pot because you wanted dinner faster, right? This recipe takes the easy route and uses deli ham to make a wintry favorite in no time.
Most split-pea recipes for the pressure cooker have the peas go under pressure for a relatively long time, followed by a quick release. We opt for a shorter time under pressure, followed by a natural release, to avoid split-pea gunk spewing out of the valve. Also, when the pressure is released quickly, the soup jumps to an instant vigorous boil, causing the split peas to become more porridge-like. Frankly, we prefer soup, not paste.
8 cups (2 quarts) chicken broth
¾ pound plain deli ham, chopped
2 cups dried green split peas
1 small yellow onion, chopped (½ cup)
1 teaspoon dried thyme
1 teaspoon finely grated lemon zest
½ teaspoon celery seeds
½ teaspoon ground black pepper
2 bay leaves
1. Mix all the ingredients in a 6- or 8-quart cooker. Lock the lid onto the pot.
2.
Set the machine for: PRESSURE COOK
Set the level for: MAX
The valve must be: 
Set the time for: 6 minutes with the KEEP WARM setting off
If necessary, press: START
Set the machine for: SOUP / BROTH, PRESSURE COOK, or MANUAL
Set the level for: HIGH
The valve must be: Closed
Set the time for: 8 minutes with the KEEP WARM setting off
If necessary, press: START
3. When the machine has finished cooking, turn it off and let its pressure return to normal naturally, about 15 minutes. Unlatch the lid and open the pot. Find and discard the bay leaves. Stir well before serving.