Directions

1. Set to "sear"and add butter.

2. Add onions, celery, and ham and sauté, stirring, until onions are soft but not browned, about 3 minutes.

3. Add garlic and cook until aromatic, about 30 seconds.
4. Add peas, chicken stock, and bay leaves. Stir to combine.
5. Close lid and lock. Set to "soup" and adjust for 20 minutes.
6. When done, quick release until all pressure is released.
7. Open, remove bay leaves, and stir soup until smooth. Season with salt and fresh ground pepper to taste. Serve.