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.
This was my very first Instant Pot meal I’ve ever made, and I was so happy I didn’t explode anything (seriously, this was a fear)! I was amazed at the results, although would make some of following changes: add 2 bay leaves and a can of diced tomatoes. I omitted rice (not a fan) and used kale. So wonderful and warm in my belly on this cold winter night. Thanks for sharing!
Yum! This was my second Instant Pot recipe ever. Thanks for posting!
I made changes based on what I had (using real bacon bits instead of bacon, random amounts of ham and kale and my own seasoning blend).
I will be making some changes next time (no white rice in the wild rice blend, because it turned to mush; more liquid; a can of tomatoes; and 3 minutes more cook time).
Have leftover soup? It makes awesome bean patties (adding egg and bread crumbs). Have leftover bean patties? They’re great in a breakfast scramble!
My husband and I made this with our new Instant Pot today and LOVE IT! Thank you for this wonderful recipe and clear instructions. Beans were tender and creamy. We made it as directed, except for the following mods: Used homemade chicken stock canned earlier this year. It had no salt, and I was glad, because the bacon, ham, and kosher salt had seasoned it well. Also, we forgot to put in the bacon crumbles, so used them to dress the bowls of soup and they added nice crunch.
This is really good! And I have never cared for black-eyed peas. I did not use an Instant Pot, so I made a few revisions (precooking the peas and adding an extra 2 cups of broth). Other than that, I used all the ingredients as indicated. After combining all ingredients, it only took about 50 minutes simmering on top of the stove until it was ready. I have already typed up this recipe and placed it in my recipe book.
Eeeeek! I missed the “low sodium” on the chicken broth so mine turned out too salty….but I added several extra cups of water afterwards and we’re back in business. Of course it made it more soupy but the flavor was great. This is delicious! And so quick! Made cornbread to go with it…was a perfect New Years Eve “lucky” lunch on a bitter cold day. 5 stars!