Instant Pot Black Eyed Pea Soup Recipe
Need a quick, hearty meal? This Instant Pot Black Eyed Pea Soup brings all the Southern goodness without the long wait.
Servings: 8 servings
Calories: 258kcal
Equipment
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 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
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.
Notes
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.
Nutrition
Serving: 8serving | Calories: 258kcal | Carbohydrates: 45g | Protein: 18g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Cholesterol: 8mg | Sodium: 517mg | Potassium: 770mg | Fiber: 8g | Sugar: 6g | Vitamin A: 1720IU | Vitamin C: 5mg | Calcium: 94mg | Iron: 5mg
