1large leekwhite and light green parts only, halved, washed well, and thinly sliced into half moons
1medium onionfinely chopped
3carrotspeeled and cut into thin rounds
3stalks celerythinly sliced
3garlic clovesminced
kosher salt
freshly ground black pepper
350gdried green split peas
115ghamdiced
1tbspfresh thymeplus more for serving
4cupslow-sodium chicken broth
2tbspjuice of 1/2 lemonplus wedges for serving
Instructions
Set Instant Pot to Sauté and add the oil, leek, onion, carrot, celery, and garlic. Season generously with salt and pepper. Cook, stirring occasionally, until the vegetables are softened, about 8 minutes.
Add split peas, ham, thyme, and broth, and stir to combine. Lock lid and set machine to cook at high pressure for 12 minutes. When finished, carefully turn the steam valve to the venting position to release the pressure.
Stir in lemon juice and season with salt and pepper. Divide soup among bowls. Top with more fresh thyme leaves, pepper, and a drizzle of oil. Serve with lemon wedges for squeezing over.