1 lb dried split peas
8 cups stock or water 
ham hocks
1 lb ham, chunks
1 onion, diced
4 cloves garlic minced
4 carrots sliced
2 celery ribs, diced
1 1⁄2 teaspoons dried thyme
sherry wine 

Make broth using 8 cups water 1-3 ham hocks and pressure cook for 20 minutes. Set aside. Saute onions, celery and garlic in olive oil or bacon grease. Add rinsed peas and sliced carrots bring to pressure and cook for 15 minutes.