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instant pot black eyed pea soup

Instant Pot Black Eyed Pea Soup

A comforting and flavorful Instant Pot black eyed pea soup, perfect for a cozy meal any time of year!
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Prep Time 15 minutes
Cook Time 25 minutes
Natural Release 10 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Southern
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion diced
  • 2 cloves garlic minced
  • 2 stalks celery diced
  • 1 green bell pepper diced
  • 1 tsp dried thyme
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper optional
  • 1 lb dried black eyed peas rinsed and sorted, no soaking needed for Instant Pot
  • 6 cups vegetable broth
  • 1 can (14.5 oz) diced tomatoes undrained
  • 1 bay leaf
  • Salt to taste
  • Black pepper to taste
  • 1 cup collard greens or spinach chopped, optional for stirring in at the end

Equipment

  • Instant Pot
  • Cutting Board
  • Knife

Method
 

  1. 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
  2. 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
  3. 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
  4. 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.
  5. 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.
  6. 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
  7. Serve hot and enjoy your Instant Pot black eyed pea soup! Garnish with fresh herbs if desired.

Notes

For a smoky flavor, you can add a smoked ham hock or a small piece of smoked turkey during cooking. Just remove it before serving. If you prefer a thicker soup, you can mash some of the black eyed peas against the side of the pot with a spoon.