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!
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. ? 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!
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.
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.
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:
- 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.
- 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.
- 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.
- Let the soup cool until it reaches desired serving temperature.
-Kale or spinach would be great substitutes as well.
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!
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.
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.
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!
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!
Thanks for sharing this recipe! It was my first Instant Pot meal which did turn out pretty tasty. The size of the ham cubes should be a bit bigger I think? Recipe says 1/8 inch but I cut 1/2 inch cubes. I’m trying with a ham bone next time ?
Best black eyed peas I’ve ever had—- I’m from the south!
Great recipe! My family loved it!!! So much flavor and so simple to make. Thank you ?
Made this last night and it was a Hit with everyone. Thank you for the clear instructions, I followed everything as directed and it was Delicious and we will be making it again!
So happy to hear that!!