Instant Pot Black Eyed Pea Soup
User Reviews
5
Instant Pot Black Eyed Pea Soup
Description
Instant Pot Black Eyed Pea Soup starts by sautéing diced onion, celery, carrots, garlic, and cubed ham in olive oil. Pre-soaked black-eyed peas, chicken stock, smoked paprika, bay leaf, and fresh thyme are added and pressure cooked for 10 minutes, then naturally released. The meat is shredded off the ham bone if used and returned to the pot. Chopped kale and canned diced tomatoes finish the soup, cooked through by residual heat and seasoned with salt and pepper.
The flavor profile includes smoky paprika and savory ham balanced by the mild sweetness of the vegetables and the earthiness of kale. The pressure cooker produces tender, creamy peas while locking in flavors.
This soup can be served as a comforting main meal. It pairs well with simple sides or crusty bread. Instructions also allow for stovetop and slow cooker alternatives. To make vegetarian or vegan, omit ham and use vegetable broth, increasing smoked paprika and salt for depth.
Beans should be soaked overnight with salt for better digestion and seasoning. Instant Pot times and batch sizes are detailed for various pot sizes.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 onion diced
- 1 rib celery diced
- 2 carrot diced
- 1 clove garlic finely chopped
- 1.5 cups ham cubed, or leftover ham bone or hock (see notes)
- 1 lb. black-eyed pea soaked overnight in salted water, rinsed, and drained, dried
- 6 cups chicken stock or vegetable broth, or broth
- 1 tablespoon smoked paprika
- 1 bay leaf
- 1 tablespoon thyme from about 2 sprigs, fresh
- 15 oz. diced tomatoes canned, fire roasted
- 2 cups kale or collard greens, packed, roughly chopped
- kosher salt to taste
- black pepper to taste
Instructions
- Turn your Instant Pot/pressure cooker to the "sauté" setting.
- Sauté the onion, celery, and carrots in the olive oil (1 tablespoon) for 2-3 minutes, or until softened.
- Add the minced garlic (1 clove) and cubed ham (1.5 cups); sauté for 2-3 more minutes. (If using a ham bone or hock, just add the garlic, then add the ham bone in the next step).
- Add the pre-soaked, drained, and rinsed black eyed peas, chicken stock (6 cups), smoked paprika (1 tablespoon), bay leaf, fresh thyme (1 tablespoon). Stir together.
- Set Instant Pot/pressure cooker to manual/high pressure for 10 minutes.
- Allow to naturally depressurize for 20 minutes, then quick release the pressure.
- If you used a ham bone/hock, remove it at this time. Take the meat off the bone, chop it up, and add it back to the pot. Discard the bone.
- Stir in the 2 cups packed kale (or collard greens) and canned diced tomatoes to the soup and season with salt and pepper to taste. The residual heat of the soup should cook the greens through, but you can always set the pot to "sauté" to simmer it for a few minutes if you need to.
Notes
- Soak black eyed peas overnight in salted water for better digestion and flavor infusion.
- Slow cooker and stovetop methods are provided as alternatives, maintaining the same flavor base.
- To make vegetarian or vegan, omit ham and use vegetable stock, increasing smoked paprika to enhance smoky depth.
- Bean soaking and cooking times may vary with Instant Pot size; adjust quantities accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 316 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 316kcal | 16% |
| Carbohydrates | 42g | 14% |
| Protein | 21g | 42% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 16mg | 5% |
| Sodium | 1070mg | 45% |
| Potassium | 1036mg | 22% |
| Fiber | 8g | 32% |
| Sugar | 7g | 14% |
| Vitamin A | 4957IU | 99% |
| Vitamin C | 38mg | 42% |
| Calcium | 132mg | 13% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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