Add all of the ingredients to the instant pot. Make sure the pot isn’t more than 2/3 full.
Secure the lid and set it to cook on high (or press the ‘pressure cook’ button) for 25 minutes.
Once finished, let 10-15 minutes pass before you trigger the quick release valve. This will allow most of the pressure to release naturally, allowing the soup to cook a little bit longer.
Remove the ham bone/hock, the bay leaves, and thyme stems. Serve!