Add the minced garlic and cook for 1 minute more until fragrant. Press Cancel.
Add the rinsed split peas, broth, smoked turkey, thyme, bay leaf, pepper, and salt to the inner pot. Stir well.
Secure the lid and set the vent to Sealing.
Select Manual/Pressure Cook (High Pressure) for 20 minutes.
When the cooking cycle finishes, allow a Natural Pressure Release (NPR) for 15 minutes, then carefully quick release any remaining pressure.
Remove the bay leaf and the turkey piece (if using a bone-in piece). Shred the turkey meat and return it to the pot. Discard any bones or skin.
Stir the soup. If you prefer a thicker soup, use an immersion blender to pulse a few times directly in the pot, blending only a small portion of the peas until creamy.
Taste and adjust salt and pepper before serving.
Notes
If you do not have smoked turkey, you can substitute with a smoked ham hock or omit the meat for a vegetarian version (use vegetable broth).
For a very thick soup, reduce the liquid to 5 cups.
If the soup is too thick after resting, add a little hot water or broth until you reach your desired consistency.