Set your instant pot to the saute setting. Heat your butter, and then saute your celery, carrots, and onions for about 5-7 minutes until the vegetables begin to soften.
Add the peas, chicken stock, ham, bay leaves, and thyme leaves into the pot.
Set your instant pot to high for 15 minutes.
Allow the pressure to release naturally for about 10 minutes, and then do an instant release after.
Enjoy! Leave a comment on this post letting me know what you thought.