Set your Instant Pot/pressure cooker to saute. Add butter to the pot. When melted, add in the chopped onions, celery and carrots. Cook, 5-8 minutes, until they begin to soften.
Turn the pot off. Add in all other ingredients. Pressure ON HIGH for 15 minutes. Let the pressure come down naturally for 15 minutes. Release the remaining pressure. Stir well, taste for more seasoning. Enjoy!
In a large pot heat the butter over medium-high heat. When melted, add in the chopped onions, celery and carrots. Cook until they begin to soften.
Add in all other ingredients except the diced potato and parsley. Bring to a boil, then lower the heat to a simmer. Cover and cook for 30 minutes, stirring every so often. Add the diced potato, stir and cook 30 more minutes or until the peas have broken down and the potatoes are tender.
Turn the heat off and remove the ham bone. Stir in the parsley, if using. When cool, remove the meat from the bone and add to the soup. Stir. Enjoy!