500g frozen peas
1.5 liter Chicken Stock
2 small ham bone or bacon hock
2 Medium onion, diced
2 Large carrots, diced
3 Medium Potatos, quartered
Black Peper, ground

Fill pressure cooker with chicken stock and all the ingredients.
Make sure the pot is no more than 3/4 full.
Put lid on cooker and bring to high pressure.
When at correct pressure reduce heat to low-med and start timing for 20 min.
Let cooker release steam naturally.
Process 3/4 of soup including all potato quarters.
If using a pork bone, remove and pull all meat off and add to soup.
Adjust salt to suit your taste at this point.
Replace lid, bring to pressure and time for 10 more min.
Remove from heat and let pressure drop naturally.
Transfer soup to new dish, make sure you don't scrape out the bottom as the bottom will be burned.
Serve hot with fresh bread to dip in.