Instant Pot Black Eyed Pea Soup

A modern twist on a southern classic! This Instant Pot black eyed pea soup is chock-full of all the fixings, only it’s ready to go in half the time!

Instant Pot Black Eyed Pea Soup | lifemadesimplebakes.com

With the new year quickly approaching, I wanted to share my spin on a southern tradition: black eyed peas. It wasn’t until I met my husband that I first tried black eyed peas. I know, California girl over here. ūüô謆His mom cooked them with leftover Christmas ham and they were so simple yet flavorful. While I totally plan on cooking peas for New Year’s Eve, I also think they’re amazing in this slightly heartier soup. It’s filled with peas, rice, ham, bacon, and greens. Best of all, it’s made in the Instant Pot, which means it’s ready in half the time!

Instant Pot Black Eyed Pea Soup | lifemadesimplebakes.com

Grab a one pound bag of dried black eyed peas and a half cup of wild rice. No need to soak or pre-cook anything. The pressure function of the Instant Pot will do it all for you! Using the SAUTE setting, you’ll start by cooking the bacon right in the insert. Then you’ll add the veggies and cook them in¬†leftover bacon fat. No need to dirty extra pots and pans, it’s all done in the IP! Once the vegetables are tender, you’ll add everything else.

Instant Pot Black Eyed Pea Soup | lifemadesimplebakes.com

Close the lid, make sure the pressure valve¬†is pushed over to “sealing” and then select MANUAL (high pressure) for 28 minutes. Once it beeps, manually release the pressure by switching the valve to “venting.” This will help ensure that your greens don’t get overcooked. It will take anywhere from 5-10 minutes.

Instant Pot Black Eyed Pea Soup | lifemadesimplebakes.com

The soup is ready to be served as soon as you open the lid. It goes great with a big slice of buttermilk cornbread or sky-high buttery biscuits! This Instant Pot black eyed pea soup is perfect for those chilly winter days. It’s cozy, comforting and loaded¬†all the fixings!

Instant Pot Black Eyed Pea Soup

A modern twist on a southern classic! This Instant Pot black eyed pea soup is chock-full of all the fixings, only it’s ready to go in half the time!

Ingredients:

  • 6¬†slices bacon
  • 1 medium yellow onion, diced
  • 2 ribs celery, thinly sliced
  • 1 large carrot, grated
  • 4 cloves garlic, minced
  • 1 c. cubed ham (1/8 inch cubes or slightly bigger)
  • 2 (32 oz.) boxes low-sodium chicken broth
  • 1 tsp. kosher sea salt
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. garlic powder
  • 1/4 tsp. paprika
  • pinch cayenne pepper
  • 1 lb. (2 1/2 c.) dried black eyed peas
  • 1/2 c. wild rice blend
  • 1 1/2 c. chopped collard or mustard greens

 

Directions:

  1. Turn Instant Pot on SAUTE mode. When hot, add the bacon and cook until brown, remove and set aside on a paper towel lined plate. Break or chop into bits.
  2. Add the onion, celery, carrot and garlic. Saute for 5 minutes, then add the ham, chicken broth, salt, pepper, garlic powder, paprika, cayenne, peas, rice, greens, and bacon bits.
  3. Place lid on and lock. Turn on MANUAL mode with high pressure selected for 28 minutes. Turn switch to VENTING and allow for the pressure to release manually, this usually takes 7-10 minutes or so. Remove the lid and stir.
  4. Let the soup cool until it reaches desired serving temperature.

-Kale or spinach would be great substitutes as well.

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