Melt the butter in the Instant Pot inert on the saute setting.
Add the diced onion, diced carrots, salt and ground pepper to the melted butter and saute for about 3 minutes to sweat the onions (link).
Add the minced garlic to the Instant Pot and saute for 1 minute.
Add the diced ham, black-eyed peas and bay leaves to the Instant Pot.
Add the chicken stock and stir with a large spoon to combine.
Place the lid on the Instant Pot making sure it has locked into place.
Check the pressure valve and make sure it is set to the sealing position.
Press the manual button on the Instant Pot and set the time to 30 minutes. Pressure cook for 30 minutes and then naturally release the steam for 15 minutes.
After 12 minutes carefully push the Instant Pot valve to the releasing setting allowing any steam to release.
Open the lid carefully, away from your face to prevent a steam burn.
Serve with white rice, crusty french bread or crackers.
Makes 8 servings.