Add all ingredients to Instant Pot except for chopped ham. Pour in 7 cups of water. Close and lock lid and set pressure cooker to high. Cook for 15 minutes.
Allow pressure to release naturally for 15 minutes then release manually.
Remove ham bone and set aside to cool slightly. Remove bay leaf and discard.
Puree soup with immersion blender. If you don’t have one, you can use your blender but it must be done in small batches to avoid the build up of heat inside where it might explode.
Remove meat from ham bone and shred. Add to soup. I also add another cup of chopped ham from leftovers to beef up the soup a little.
Taste test then add salt and pepper, to taste.