• 2 teaspoons olive oil
• 3 slices turkey bacon, chopped
• 1 yellow onion, diced small
• 2 celery stalks, diced small
• 2 large carrots, peeled and diced small
• 1 teaspoon dried thyme leaves (not ground)
• 4 cloves Garlic, minced
• 1/2 teaspoon ground black pepper
• 6 cups chicken broth (5 cups for a thicker soup, 7 cups for a thin soup)
• 3 cups ham, diced medium (nitrate free and low sodium)
• 1 pound split peas, rinsed (unsoaked)

1. Turn the Instant Pot to the saute setting. Add the olive oil and the turkey bacon. Cook the bacon about half way and add the onion, celery, carrots, thyme, garlic, and pepper. Saute just until the onion begins to turn translucent.
2. Add the remaining ingredients, stir, and bring to a simmer. Change the setting to manual with high pressure and set the time for 20 minutes. Place the lid on the pot and make sure it is sealed. Once the timer is up, let the steam release naturally for 15 minutes before manually releasing the steam and removing the lid. Serve hot. 
3. *note - the soup will thicken as it cools. However, you can remove some of the soup and puree in a blender, returning to puree to the soup to help thicken.

Calories: 436 | Total Fat: 14 g | Saturated Fat: 4 g | Carbohydrates: 49 g | Fiber: 15 g | Sugar: 9 g | Protein: 29 g | Cholesterol: 46 mg | Sodium: 943