Step 1

Sort and wash peas; place in a large Dutch oven.

Step 2

Place allspice, cardamom pods, and star anise on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely, and place in inner pot of a 6-quart Instant Pot®. Add peas, onion, and next 11 ingredients (through bay leaf). Close and lock the lid of the Instant Pot®. Turn the steam release handle to "Venting" position. Press [Slow Cook], and use [Adjust] to select "Less" mode. Press [-] or [+] to choose 5 hours cook time.

Step 3

When time is up, remove lid. Turn cooker off. Add diced pork. Close and lock the lid of the Instant Pot®. Turn the steam release handle to "Venting" position. Press [Slow Cook], and use [Adjust] to select "Less" mode. Press [-] or [+] to choose 3 hours cook time. Cook additional time, if necessary, until peas and pork are tender.

Step 4

Remove lid. Discard bay leaf, spice bag, and ham hock. Place half of soup mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return puréed mixture to remaining soup in cooker. Stir in orange rind before serving. Ladle soup into 8 bowls.