Heat the olive oil, garlic, and onion in a large pressure cooker over medium heat, along with the thyme leaves and bay leaf until just fragrant.
Add the ham, peas, and Mrs. Dash.
Then add the chicken broth. Cook over medium-high heat until it starts to bubble, then attach the pressure cooker lid and lock it. Allow the pressure to build until it begins to hiss. Then turn the heat down to simmer and allow it to cook for 20 minutes.
After 20 minutes, turn off the burner, release the pressure in the pressure cooker and remove the lid. The peas should be completely softened and should dissolve upon stirring.
Place the pan back on the burner and turn it on to low heat. Cook for another 10 minutes on low heat, stirring occasionally. This will allow the liquid to reduce a bit and for the soup to thicken somewhat. Repeated stirrings will ensure that the peas completely dissolve and further thicken the soup.
After cooking uncovered for ten minutes, discard the bay leaf then pour into soup bowls and garnish with some thyme and a drizzle of a high-quality olive oil (optional).