2 oz (55 g) salt pork, rind removed, cut into small pieces
1 tbsp (15 ml) olive oil
1 large onion, finely chopped
2 carrots, diced
2 celery stalks, diced
1 ½ cups (330 g) split peas, rinsed and drained
5 cups (1.25 litres) chicken broth
1 bay leaf
5 oz (170 g) cooked ham, diced or torn into pieces (optional)
Preheat the pressure cooker on the Sauté function for 2 minutes. Brown the pork in the oil. Add the onion, carrots and celery. Cook for 5 minutes. Add the split peas, broth and bay leaf. Season with pepper.
Cover and select the Bean function. Set the machine to cook for 20 minutes.
Let the pressure release and remove the lid. Discard the bay leaf and add the ham, if using. Adjust the seasoning. Add more broth for a more liquid soup.