1 pound (16 ounces) smoked sausage* sliced thin
1 pound (16 ounces) green split peas, picked over and rinsed
1 large onion (2 cups), chopped
3 large ribs celery (1 cup), chopped
2 teaspoons Kosher salt
½ teaspoon dried thyme
¼ teaspoon freshly ground pepper
8 cups water**

Cook the sausage in a large pressure cooker.  Remove and drain well on paper towels.  Pour all fat from the pressure cooker, and wipe down with paper towels.

Add the onion and celery to the pressure cooker, and cook 5 minutes, stirring to loosen the browned bits at the bottom of the pan.  Add the split peas, sausage, salt, thyme, pepper and water.  Stir well.

Lock the lid of the pressure cooker in place.  Over high heat, bring the highest pressure.  Reduce the heat just enough to maintain the high pressure, and cook for 10 minutes.  Remove from heat; allow the pressure to come down naturally.  Remove the lid; stir well, taking care the blend in the peas and other ingredients that have sunk to the bottom of the pan.  Correct the seasonings.  Yield:  6 servings.

*May use 2 cups of diced ham in place of the smoked sausage.  If using ham, combine the ham, onions and celery.  Cook for 5 minutes and proceed as above.

**For a richer flavor, use chicken broth in place of the water.