This soup could not be any easier to make. But you would never know it because the flavor is truly incredible.
Pour 2 tablespoons of salt into a large bowl. Fill bowl with lukewarm and stir to dissolve salt. Add peas to bowl and let sit overnight (or for minimum of 8 hours). Then rinse peas well.
Add all ingredients to pot and give a good mix.
For slightly al dente peas (which I prefer), lock lid and cook for 7 minutes at high pressure. Otherwise, cook for 10 minutes instead.
Once cook time is complete, quick-release pressure. Remove bay leaf and thyme sprigs. Serve with rice or as-is.