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Set instant pot to sauté for 10 minutes. Heat olive oil. While oil is heating, chop veggies.
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Sauté garlic, onions, carrots, and celery until onions are translucent, about 10 minutes.
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While veggies sauté, chop ham/potatoes and gather other ingredients.
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Add all cooked vegetables + all remaining ingredients except milk and peas to the instant pot
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Set instant pot to sealing, pressure cook for 8 minutes.
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Once cooked, manually quick release the pressure in the instant pot
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Stir in milk and peas
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For thickening: The soup will thicken as it cools, but if you prefer a richer, thick soup – add ¼ cup all purpose flour to a bowl. Scoop 1-2 cups of broth (it’s ok if a few veggie/ham pieces get in there too) into the bowl. Whisk together. Add flour mixture back into the soup an
