Need a quick, hearty meal? This Instant Pot Black Eyed Pea Soup brings all the Southern goodness without the long wait.
Instant Pot Black Eyed Pea Soup is a hearty and flavorful dish that comes together quickly with the help of the your Instant Pot. Packed with protein-rich black eyed peas, tender vegetables and seasoned with garlic, herbs, and a touch of smoky spice, this soup delivers comfort in every bowl. The Instant Pot infuses deep flavor in a fraction of the time it would take on the stovetop, making it an easy choice for busy weeknights or for your New Year’s Day meal.
Whether you love black-eyed pea soup or have never tried it, this Instant Pot recipe is a must-try! It pairs nicely with cranberry apple pecan kale salad, honey mustard chicken salad, or buttery pull-apart rolls!
Table of Contents
Why We Love Black Eyed Pea Soup
- Instant Pot Black Eyed Peas Soup is quick to make, saving me so much time in the kitchen.
- This Instant Pot Black Eyed Pea Soup recipe is a lifesaver for busy weeknights, ready in under an hour.
- Packed with fiber and iron, the Instant Pot Black Eyed Pea Soup is both nutritious and filling.
Recipe Ingredients
- Bacon: Adds a smoky, savory flavor and a crispy texture.
- Ham: Provides a salty, meaty flavor and tender texture, making the soup hearty and satisfying.
- Chicken Broth: Offers a savory base for this soup.
See the recipe card for full information on ingredients and quantities.
How to Make Instant Pot Black Eyed Pea Soup
Step 1: Turn the Instant Pot on to SAUTE button 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.
Step 2: Add the onion, celery, carrot, and garlic. Sauté for 5 minutes, then add the ham, chicken broth, salt, pepper, garlic powder, paprika, cayenne, peas, rice, greens, and bacon bits.
Step 3: Place the lid on and lock it. Turn on MANUAL mode with high pressure selected for 28 minutes. Turn the switch to the VENTING position and allow the pressure to release manually; this usually takes 7-10 minutes. Remove the lid and stir.
Step 4: Let the soup cool until it reaches the desired serving temperature.
FAQs
Yes, you can make this in a crockpot. First, cook the beans separately. Then, place all the ingredients in the crockpot and cook on low for 8 hours.
If you have leftover soup, you can add different proteins to mix it up and extend it, or you can strain all the beans and use them in multiple recipes.
Storage Info
STORE leftover Instant Pot Black Eyed Pea Soup in an airtight container in the fridge for up to 1 week. To FREEZE, place the soup in a freezer-safe container for up to 6 months.
To REHEAT, thaw in the fridge overnight if frozen. Warm it up on the stove over medium heat until hot, or use the microwave in 1-minute intervals, stirring in between.
Instant Pot Black Eyed Pea Soup Recipe
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Ingredients
- 6 slices bacon
- 1 medium yellow onion - diced
- 2 ribs celery - thinly sliced
- 1 large carrot - grated
- 4 cloves garlic - minced
- 1 cup cubed ham - ⅛ 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 dried black eyed peas - 2 ½ cup
- 1/2 cup wild rice blend
- 1 1/2 cup chopped collard greens - or mustard greens
Instructions
- Turn the Instant Pot on to SAUTE button 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.
- Add the onion, celery, carrot, and garlic. Sauté for 5 minutes, then add the ham, chicken broth, salt, pepper, garlic powder, paprika, cayenne, peas, rice, greens, and bacon bits.
- Place the lid on and lock it. Turn on MANUAL mode with high pressure selected for 28 minutes. Turn the switch to the VENTING position and allow the pressure to release manually; this usually takes 7-10 minutes. Remove the lid and stir.
- Let the soup cool until it reaches the desired serving temperature.
I didn’t add celery to it but added water to it because the store didn’t have low sodium chicken broth
This is an excellent soup! Used Slap Ya Mamma Cajun seasoning in place of the spices and left out the rice while cooking but added to individual servings, came out delicious.
Love the recipe. I made it for neighbors and delivered it for New Years Day with Cheese Bread.
But, I have a question on the serving size in the nutrition information. It says it is 8g which is only .0334 of a US cup. I ate more than a thimble size amount! Is that 8g correct?
It is about a cup per serving 🙂
loved this
That makes me so happy! I appreciate you letting me know!