Smoked Pork and Split Pea Soup

To prepare this soup-puree, it is convenient to use an immersion blender. Cardamom, allspice, anise, sherry, thyme, cumin and bay leaf mixed in a slow cooker give it a rich taste. Prepare this soup for comfort on a cold winter evening, and serve leftovers for lunch the next day.
Peel the peas and wash them; bake them in a large roasting pan.Spread allspice, cardamom pods and star anise on a double layer of cheesecloth. Gather the edges of the cheesecloth together, tie it securely, and place it in the inner 6-quart instant pot pan. Add the peas, onion, and the following 11 ingredients (through the bay leaf). Close and lock the instant pot. Turn the steam release knob to “Issue”. Tap [Simmer] and use [Adjust] to select the “Less”mode. Press [-] or [ + ] to select a cooking time of 5 hours.When the time has elapsed, remove the cover. Turn off the stove. Add the diced pork. Close and lock the instant pot. Turn the steam release knob to “Issue”. Tap [Simmer] and use [Adjust] to select the “Less”mode. Press [-] or [ + ] to select a cooking time of 3 hours. If necessary, cook for a while longer, until the peas and pork are tender.Remove the cover. Skip the bay leaf, spice bag, and ham. Put half of the soup mixture in a blender. Remove the center part of the blender lid (to release steam); secure the blender lid to the blender. Cover the hole in the blender lid with a clean towel (to avoid splashing). Whisk until smooth. Add the puree mixture to the remaining soup in the slow cooker. Sprinkle with orange zest before serving.