Chop all vegetables.
Turn Instant Pot onto Saute method and add 2 tablespoon of the vegetable stock.
Add the onion, carrots, and celery, and sauté 4-5 minutes until they start to soften.
Add the potatoes, garlic, thyme, rosemary, smoke paprika, black pepper, bay leaves. Sauté 1 minute.
Add the liquid smoke, vegan Worcestershire, split peas and broth and stir to combine.
Cancel the Sauté function, place the lid on the Instant Pot and lock it in place. Set the steam release valve to Sealing Use the Manual function to choose 20 minutes on High Pressure.
When the time goes off, let the pressure release via Quick Release. *If you are not sure about this, please read your manual.
Carefully remove the lid and stir everything together well. It will thicken up as you stir. Remove the bay leaves.
Serve. Store any leftovers in an air tight container once cooled.