Description
Warm up with a bowl of Instant Pot Black-Eyed Pea Soup, a hearty and flavorful dish packed with tender black-eyed peas, vibrant vegetables, and smoky seasonings. Perfect for a cozy meal or celebrating Southern traditions, this soup is as nourishing as it is satisfying.
Ingredients
- Olive oil: 1 tablespoon
- Onion: 1 medium, diced
- Garlic: 3 cloves, minced
- Carrots: 2 medium, diced
- Celery: 2 stalks, diced
- Bell pepper: 1, diced
- Smoked paprika: 1 teaspoon
- Dried thyme: 1 teaspoon
- Cayenne pepper (optional): 1/2 teaspoon
- Chicken or vegetable broth: 4 cups
- Black-eyed peas: 2 cans (15 oz each), drained
- Diced tomatoes: 1 can (14.5 oz), with juice
- Smoked sausage (optional): 1 cup, sliced and cooked
- Spinach or kale (optional): 2 cups
- Salt and pepper: To taste
- Fresh parsley: 2 tablespoons, chopped, for garnish
Instructions
Sauté the Vegetables
- Turn on the Instant Pot to “Sauté” mode and heat the olive oil.
- Add the onion, garlic, carrots, celery, and bell pepper. Sauté for 5–7 minutes until the vegetables are softened and fragrant.
2. Add Seasonings and Liquids
- Stir in smoked paprika, thyme, and cayenne pepper. Cook for 1 minute to release the flavors.
- Add the broth, diced tomatoes, and black-eyed peas. Stir to combine.
3. Pressure Cook
- Close the Instant Pot lid and set the valve to “Sealing.”
- Select “Pressure Cook” or “Manual” and set the timer to 10 minutes on high pressure.
- After the cooking cycle, allow a natural pressure release for 10 minutes, then quick-release any remaining pressure.
4. Add Smoked Sausage (Optional)
- Stir in the cooked smoked sausage. Use the “Sauté” mode to simmer for 5 minutes to heat the sausage through and enhance the soup’s flavor.
5. Incorporate Greens (Optional)
- Add spinach or kale to the soup, stirring until wilted (about 2–3 minutes).
6. Season and Serve
- Taste and adjust seasoning with salt and pepper.
- Ladle the soup into bowls, garnish with parsley, and serve warm.
Notes
- Prep Ahead: Rinse and chop vegetables in advance to save time.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezer-Friendly: Cool completely before freezing in airtight containers for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: Southern