Chop up celery, carrots, Thai chiles, and potatoes. Combine the vegetables in one bowl and set aside the potatoes.

Drop the ghee into a skillet and saute the celery, carrots, and thai chiles over medium heat. (About 10 minutes) Once fragrant, add in 1/2 cup white cooking wine. Continue simmer for about 5 minutes.

Rinse split peas and sort for bits.

Add potatoes, sautéed veggies, bay leaves, fresh black pepper, liquid smoke, clean split peas & bone broth to the instant pot

Select “Bean/Chili”.

Once the soup is done, add in 1/2 cup heavy cream (optional but it will make the soup more creamy.

Serve with chopped parsley on top or whatever ya want.