Stove Top Directions:

1. Heat oil in a stock pot to medium heat. Add onion, carrots and celery and sauté 4-5 minutes. Stir in garlic and ham and sauté 2-3 more minutes, until ham is lightly browned, stirring occasionally. Stir in split peas, salt, black pepper and cayenne pepper.
2. Add 5 ½ cups stock, fresh thyme and bay leaves and bring to a low simmer. Cook 50-60 minutes with the lid on, stirring occasionally, until split peas are soft. Use tongs to remove the bay leaves and thyme sprigs and discard.
3. Stir in lemon zest and juice and cream. Taste and adjust seasoning, if necessary.

Instant Pot Directions:

1. Set Instant Pot to sauté. Add oil, onion, carrots and celery and sauté 4-5 minutes or until slightly soft, stirring frequently. Stir in garlic. Stir in the split peas, ham, salt, black pepper and 4 ½ cups stock. Place thyme and bay leaves on top.
2. Secure lid on the Instant Pot with toggle on sealed. Set on high pressure for 12 minutes. When complete, carefully use a wooden spoon to push toggle to venting to release the steam. Carefully remove hte lid. Use tongs to remove the bay leaves and thyme sprigs and discard.
3. Stir in cream, lemon zest and juice and cayenne. Taste and adjust seasoning, if necessary.