Turn the pressure cooker on to the Sauté function. Let it warm up and add the olive oil and butter.

Add the onion, celery, bay leaves, and thyme. Cook, stirring occasionally, until onion starts to turn translucent

Add the carrots, garlic, (bacon or ham, if using), and pepper and cook for a minute

Add broth, hambone or ham hock, if using, (Add liquid smoke, if using, for vegetarian method). Let come to a simmer.

Stir in split peas.

Place the lid on the pot and lock it in place. Set the steam release knob to the Sealing position.

Cancel the sauté function and Choose Pressure Cook/Manual, and use the + or - or dial to choose 18 minutes. High pressure. It will take a few minutes for the pot to come to pressure.

When the cooking time has finished, let the pot sit undisturbed for 15 minutes to naturally release some of the pressure. Then turn the steam release knob to Venting to quick release the remaining pressure.

When the pin in the lid drops down, carefully open the lid, facing away from you. Remove the bay leaves and the bone or ham hocks, if you used them.

Taste and add the salt as desired. Serve hot. The soup will thicken quite a bit when it cools, that is normal.

This isn’t my recipe I found it online at simply nourishing and tried it out. I liked the fact you do not have to use Ham or a ham hock. I posted it because I use it again and again and tweek it till it tastes the way I like it.😸