Instant Pot Black Eyed Pea Soup Recipe
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!
Prep Time15 minutes mins
Cook Time35 minutes mins
Total Time50 minutes mins
Course: Main Course
Cuisine: American
Servings: 8 servings
Calories: 326kcal
- 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.
Serving: 8serving | Calories: 326kcal | Carbohydrates: 45g | Protein: 20g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 19mg | Sodium: 611mg | Potassium: 797mg | Fiber: 8g | Sugar: 6g | Vitamin A: 1721IU | Vitamin C: 5mg | Calcium: 93mg | Iron: 5mg