Prep Time 15 mins
Cook Time 28 mins
Total Time 58 mins

Ingredients
1 Tbsp Olive Oil
2 Tbsp Butter
1 Onion, diced
3 Stalks of Celery, diced
2 Bay Leaves
1/4 tsp Thyme Leaves, dried
3 Carrots, chopped
4 cloves Garlic, pressed or finely minced
1/4 tsp Pepper
6 cups Chicken or Vegetable Broth low sodium (use only 5 cups for a thick soup, 7 cups for a thinner soup)
1 lb Green Split Peas, rinsed and sorted (unsoaked)
1 tsp Liquid Smoke (Optional) for vegetarian version
1/2 tsp Kosher Salt (add last, after cooking, if needed) (1/4 tsp table salt)

Instructions

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, and pepper. Cook for a minute.

Add the broth

Add liquid smoke, if using, for vegetarian method). Let come to a simmer.

Stir in the 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

Taste and add the salt as desired.

Serve hot. The soup will thicken quite a bit when it cools, that is normal.