Once the IP is hot and the oil and wait for it to heat up.
Add the diced onion and cook, stirring for 1 minute.
Add the ham and brown it for 2-3 minutes, stirring occasionally.
Add the rest of the ingredients, except the fresh parsley.
Add the broth and the water. Add water in dependence of how thick you want the soup to be. Do NOT go over the Max line of your pot.
Stir to combine.
Cover and lock the lid. Make sure the valve points to Sealed. Change setting to manual and adjust time to 5 minutes on High Pressure, you can also do for 4 minutes on High Pressure for crunchier veggies.
Once it beeps to show that it's done, do a quick release, by changing the position of the valve to Vent. Turn off the Instant Pot.
Carefully remove cover, discard bay leaves and stir.