Coat the bottom of a large pot with oil and place it over medium heat.

Give the oil a minute to heat up, then add the onion, carrot and celery.

Sweat the vegetables for about 10 minutes, until they soften up a bit.

Add the garlic and cumin, and cook them with the vegetables until the garlic becomes very fragrant, about 1 minute.

Stir in the broth and peas. Raise the heat and bring the liquid to a boil.

Lower the heat and allow the soup to simmer until the peas are very soft and falling apart, about 1 hour to 1 hour and 15 minutes. Keep a bowl of hot water near the stove and add it as the broth dries up.

When the soup has finished simmering, remove it from the heat and stir in the vinegar and liquid smoke. Season the soup with salt and pepper to taste.

Ladle into bowls and serve.

Press the "sauté" button on your Instant Pot then add the oil.

Give the oil a minute to heat up, then add the onion, carrot and celery.

Sweat the vegetables for about 5 minutes, until they begin to soften up.

Add the garlic and cumin, and cook them with the vegetables until the garlic becomes very fragrant, about 1 minute. Hit the "cancel" button.

Stir in the broth and peas.

Place the lid on your Instant Pot and set the valve to the "sealing" position. Press the "pressure cook" or "manual" button and set the pressure to high. Set the soup to cook for 15 minutes.

When the soup has finished cooking, carefully move the valve to the "venting" position. Let the pressure release completely.

Remove the lid from the Instant Pot. Stir in the vinegar and liquid smoke. Season the soup with salt and pepper to taste.

Ladle into bowls and serve.