Drain & rinse the peas, & set them aside; warm oil in an Instant Pot in saute mode.
Add onions and bell peppers, and cook until the onions become translucent and soften, for about 10 minutes.
Stir in the garlic & jalapeños; cook for 3 minutes.
Then, add the kosher salt, cayenne pepper, smoked paprika, & tomato paste; saute until it becomes aromatic, for 30 seconds.
Deglaze the pot with crushed tomatoes & vegetable broth. Add liquid smoke, bay leaves, the thyme sprig, & the reserved peas. Then, give the mixture a quick stir.
Bring the mixture to a boil in saute mode. Secure the lid & set the Instant Pot to manual high pressure for 15 minutes with a 10-minute natural release. Remove the foam from the top layer & enjoy!
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