Turn the pressure cooker on to the Sauté function. Let it warm up and add the olive oil and butter.

Add the onion, celery, bay leaves, and thyme. Cook, occasionally stirring, until the onion starts to turn translucent. Cancel the sauté function.

Add the carrots, garlic, cubed ham, and black pepper, and add the broth, ham bone, or ham hocks. Stir in the split peas, breaking up the peas if they stuck together when you rinsed them.

Place the lid on the pot and lock it in place. Set the steam release knob to the Sealing position.

Choose Pressure Cook/Manual and use the + or - or dial to set to 20 minutes high pressure. It will take a few minutes for the pot to come to pressure before it begins to cook.

When the cooking time has finished, let the pot sit undisturbed for 20 minutes to naturally release some of the pressure. Then turn the steam release knob to Venting to quick-release the remaining pressure.

When the pin in the lid drops down, carefully open the lid, facing away from you. Remove the bay leaves and the bone or ham hocks.

Taste and add the salt as desired. Since the ham or ham hocks have loads of salt, you may not need to add any salt. I usually don't need to.

Serve hot and enjoy.