I make a pot of split pea soup every week. I make it in my 8 quart pressure cooker. First add a couple quarts of water and the smoked meat. I usually use ham hocks (cut the meat around the circumference in 3 or 4 places), pork neck bones, pork shanks, or turkey legs or wings. I add 1 to 1/2 teaspoons of dried pepper flakes and 1 teaspoon of ground pepper and cook at full pressure (15 psi) for about 40 to 45 minutes. The meat at this point is falling off the bone, the bone collagen is fully detached and the marrow has dissolved into the liquid. Remove all bones. I next add my split peas (4 to 5 cups), onions, diced carrots, spices (dried mustard powder, thyme, bay leaf, cumin, fennel seed or ground fennel, sage, marjorem and liquid smoke. Add water to make up 8 quarts. Cook at high pressure for 15 to 18 minutes.
Let stand for about 30 minutes before serving to fully thicken. Add water to thin if necessary.