If you’re searching for a comforting, nutritious, and incredibly flavorful meal that comes together with minimal effort, then this Instant Pot Black Eyed Pea Soup is precisely what you need. This recipe is a hearty, smoky, and deeply satisfying soup packed with tender black eyed peas, vegetables, and a delicious broth, all made conveniently in your Instant Pot. Forget long simmering times – this recipe delivers big on taste in a fraction of the time, making it perfect for busy weeknights or a cozy weekend lunch. It’s a complete meal that feels gourmet without the fuss.
Key Ingredients for Instant Pot Black Eyed Pea Soup
Here’s what you’ll need to create this fantastic soup:
- 2 tablespoons olive oil: For sautéing.
- 1 large yellow onion, diced: Provides a sweet and aromatic base.
- 2 carrots, peeled and diced: Adds sweetness and texture.
- 2 celery stalks, diced: Essential for the classic mirepoix flavor.
- 3 cloves garlic, minced: A must for robust flavor.
- ½ pound smoked sausage (like kielbasa or andouille), sliced into ½-inch rounds: Adds incredible smoky depth.
- 1 (14.5 ounce) can diced tomatoes, undrained: Contributes acidity and a touch of sweetness.
- 4 cups (1 pound) dried black eyed peas, rinsed and picked over: The star of the show! No need to pre-soak in the Instant Pot.
- 6 cups chicken broth or vegetable broth: The liquid base for the soup.
- 1 bay leaf: For subtle aromatic notes.
- 1 teaspoon dried thyme: Earthy and fragrant.
- ½ teaspoon smoked paprika: Enhances the smoky flavor.
- ¼ teaspoon cayenne pepper (optional): For a little kick.
- Salt and freshly ground black pepper, to taste: Essential for seasoning.
- 2 tablespoons fresh parsley, chopped (for garnish): Adds a fresh finish.
- Hot sauce, for serving (optional): For those who like extra heat.
How to Make Instant Pot Black Eyed Pea Soup
This Instant Pot Black Eyed Pea Soup is unbelievably easy to make, a true one-pot wonder that delivers rich, smoky flavors without hours of simmering. Its simplicity and convenience make it a go-to for busy cooks, offering a satisfying and nutritious meal with minimal effort. You’ll love how the Instant Pot transforms humble ingredients into a deeply flavorful, hearty soup in just about an hour, from start to finish, proving that delicious can also be quick.
Step-by-Step Instructions:
- Sauté Aromatics and Sausage: Hit the “Sauté” button on your Instant Pot and add the olive oil. Once hot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic and sliced smoked sausage, continuing to sauté for another 3-4 minutes until the sausage is lightly browned and the garlic is fragrant. Press “Cancel.”
- Deglaze and Add Liquids: Pour in a splash of chicken or vegetable broth (about ¼ cup) and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This is an important step to prevent a “Burn” warning.
- Add Remaining Ingredients: Add the rinsed black eyed peas, diced tomatoes (undrained), remaining broth, bay leaf, dried thyme, smoked paprika, and cayenne pepper (if using). Stir everything gently to combine. Do not stir extensively after adding the peas to ensure they are submerged in the liquid.
- Pressure Cook: Secure the lid on your Instant Pot, making sure the venting knob is in the “Sealing” position. Select “Manual” or “Pressure Cook” and set the cooking time to 25 minutes on High Pressure.
- Natural Pressure Release: Once the cooking cycle is complete, allow for a 15-minute natural pressure release (NPR). This means you do nothing and let the pressure come down gradually on its own. After 15 minutes, carefully move the venting knob to the “Venting” position to release any remaining pressure.
- Season and Serve: Open the lid, remove the bay leaf, and stir the soup. Season generously with salt and freshly ground black pepper to taste. If you prefer a thicker soup, you can mash a small portion of the black eyed peas against the side of the pot with a spoon. Garnish with fresh chopped parsley and serve hot, with an optional dash of hot sauce.
Instant Pot Black Eyed Pea Soup
Ingredients
Equipment
Method
- Set your Instant Pot to ‘Sauté’ mode. Add olive oil. Once hot, add diced onion, celery, and bell pepper. Cook for 5-7 minutes, until softened.1 tbsp olive oil, 1 yellow onion, 2 stalks celery, 1 green bell pepper
- Add minced garlic, dried thyme, smoked paprika, and cayenne pepper (if using). Cook for another minute until fragrant.2 cloves garlic, 1 tsp dried thyme, 1/2 tsp smoked paprika, 1/4 tsp cayenne pepper
- Stir in the rinsed black eyed peas, vegetable broth, diced tomatoes (undrained), and bay leaf. Ensure the peas are submerged in liquid.1 lb dried black eyed peas, 6 cups vegetable broth, 1 can (14.5 oz) diced tomatoes, 1 bay leaf
- Secure the lid on the Instant Pot and set the venting knob to ‘Sealing’. Select ‘Manual’ or ‘Pressure Cook’ and set the timer for 25 minutes on high pressure.
- Once the cooking cycle is complete, allow for a 10-minute natural pressure release (NPR). Then, carefully turn the venting knob to ‘Venting’ for a quick release (QR) of any remaining pressure.
- Remove the lid. Carefully remove and discard the bay leaf. If using, stir in chopped collard greens or spinach until wilted. Season with salt and black pepper to taste.1 bay leaf, Salt, Black pepper, 1 cup collard greens or spinach
- Serve hot and enjoy your Instant Pot black eyed pea soup! Garnish with fresh herbs if desired.
Notes
Why You’ll Love This Instant Pot Black Eyed Pea Soup
This Instant Pot Black Eyed Pea Soup is more than just a meal; it’s a hug in a bowl, a true testament to how simple ingredients can create something extraordinary. The main highlight is undeniably the incredible depth of flavor from the smoked sausage and a blend of aromatic spices, all beautifully infused into tender black eyed peas. Not only is it utterly delicious, but making this soup at home is a fantastic way to save money compared to takeout or pre-made options, offering a wholesome and budget-friendly meal solution. The vibrant flavors are further elevated by fresh parsley and an optional dash of hot sauce, adding a bright, zesty finish that makes each spoonful a delight.
You’ll be amazed at how quickly such a richly flavored soup comes together in the Instant Pot, leaving you with more time to enjoy your meal and less time slaving over a stove. If you enjoy hearty, comforting soups like this, you might also love our Creamy Chicken Noodle Soup recipe – check it out for another easy and satisfying meal! We encourage you to whip up this Instant Pot Black Eyed Pea Soup tonight and experience the magic for yourself. Your taste buds (and your wallet!) will thank you.
What to Serve Instant Pot Black Eyed Pea Soup With
This hearty Instant Pot Black Eyed Pea Soup is fantastic on its own, but here are some delightful accompaniments to make it a complete meal:
- Crusty Bread or Cornbread: Perfect for soaking up every last drop of that flavorful broth. A warm, buttery slice of cornbread is a classic Southern pairing.
- Green Salad: A simple side salad with a light vinaigrette offers a refreshing contrast to the richness of the soup.
- Rice or Quinoa: Serve the soup over a bed of fluffy white or brown rice, or even quinoa, for an extra filling and satisfying meal.
- Coleslaw: The crisp, tangy crunch of coleslaw provides a lovely counterpoint to the smoky, savory soup.
- Hot Sauce or Extra Jalepeños: For those who love heat, offer a variety of hot sauces or sliced fresh/pickled jalapeños on the side.
Top Tips for Perfecting Instant Pot Black Eyed Pea Soup
To ensure your Instant Pot Black Eyed Pea Soup is nothing short of spectacular, keep these tips in mind:
- Don’t Skip the Sauté: Sautéing the vegetables and sausage first is crucial for building a deep, complex flavor base. It caramelizes the vegetables and renders some fat from the sausage, adding richness.
- Scrape the Pot Thoroughly: After sautéing, deglaze the pot with a splash of broth and scrape up all those browned bits. This prevents the “Burn” notice and infuses more flavor into your soup.
- No Soaking Required: One of the best benefits of pressure cooking is that you don’t need to pre-soak dried black eyed peas. Just rinse and pick them over to remove any small stones or debris.
- Adjust Thickness: If you prefer a thinner soup, add a bit more broth after cooking. For a thicker consistency, carefully mash some of the black eyed peas against the side of the pot with a spoon or an immersion blender (be careful not to blend it all into a purée).
- Ingredient Substitutions:
- Smoked Sausage: If you can’t find smoked sausage, ham hocks, smoked ham, or even smoked turkey sausage can be excellent alternatives for adding that smoky flavor. Bacon fried until crispy and crumbled in at the end also works beautifully.
- Broth: Vegetable broth works perfectly for a vegetarian version (omit the sausage). Water can be used if necessary, but broth adds much more flavor.
- Vegetables: Feel free to add other vegetables like diced bell peppers (red or green) for extra color and nutrients.
- Herbs: Fresh rosemary or thyme can be added for extra aromatics.
- Taste and Adjust Seasoning: Always taste your soup after pressure cooking and before serving. Adjust salt, pepper, and any other seasonings as needed. The flavors often meld and develop further during the resting period.
- Don’t Stir Peas Extensively: Once you add the dried black eyed peas, give them a gentle stir to ensure they are submerged, but avoid excessive stirring. Over-stirring can sometimes cause them to break down too much during cooking.
Storing and Reheating Tips
This Instant Pot Black Eyed Pea Soup is fantastic for meal prep as it tastes even better the next day!
- Refrigeration: Allow the soup to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 4-5 days.
- Freezing: This soup freezes beautifully. Once cooled, spoon it into freezer-safe containers or heavy-duty freezer bags, leaving an inch of headspace if using containers to allow for expansion. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating:
- Stovetop: Transfer the desired portion to a saucepan and heat over medium-low heat, stirring occasionally, until warmed through. If the soup is too thick, add a splash of broth or water to reach your desired consistency.
- Microwave: For individual portions, microwave in a microwave-safe bowl on high for 2-3 minutes, stirring halfway through, until hot. Again, add a little liquid if needed.
- Ensure the soup is heated to an internal temperature of 165°F (74°C) for safe consumption.
Final Thoughts
There you have it – your new go-to recipe for a delicious, comforting, and incredibly easy Instant Pot Black Eyed Pea Soup. This dish truly embodies the magic of modern cooking appliances, transforming simple, wholesome ingredients into a flavorful meal that warms you from the inside out. Whether you’re looking for a quick weeknight dinner, a healthy lunch option, or a hearty soup to share with loved ones, this recipe delivers on all fronts. With its rich, smoky flavors and tender black eyed peas, it’s a meal that feels both traditional and wonderfully convenient. We hope you enjoy making (and devouring!) this fantastic Instant Pot creation!
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