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!
Whether you love black-eye 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!
Delicious Soup in the Instant Pot
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 the holidays, I also think they’re amazing in this slightly heartier soup, that contains plenty of fiber and iron.
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!
How to Make Black-Eyed Pea Soup
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.
How to make in the crockpot? To make it in the crockpot make sure to cook your beans beforehand and then place all ingredients in crockpot. Cook on low for 8 hours.
Variations: If you don’t specifically enjoy bacon you can use sausage, ham, or shredded chicken instead.
Soup Tips + Tricks
Storing: You can store the soup in the fridge in an airtight container, for about a week before it risks going bad.
Freezing: You can freeze this soup for about 6 months in an airtight freezer-safe container.
Reheating: Once you’re ready to eat this soup defrost in the fridge the night before and rewarm on the stovetop.
What to do with leftovers? 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.
This Instant Pot black-eyed pea soup is perfect for those chilly winter days. It’s cozy, comforting and loaded all the fixings!
For more soup recipes, check out:
- Spring Pea Soup Leek Lentils
- Tuscan Lentil Soup
- Turkey Soup
- Easy Vegetable Lentil Soup
- Instant Pot Smoked Sausage and Lentil Soup
Instant Pot Black Eyed Pea Soup Recipe
- 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 - 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 dried black eyed peas - 2 1/2 cup
- 1/2 cup wild rice blend
- 1 1/2 cup chopped collard greens - or mustard greens
- 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.