Instant Pot Black Eyed Pea Soup: A Southern Comfort Classic, Fast!

I remember my grandmother’s black-eyed pea soup simmering on the stove all day long. The aroma of smoky bacon and earthy greens would fill the house, promising a hearty and comforting meal. It felt like a labour of love, and the tradition made me feel nostalgic. Now, while I cherish those memories, sometimes I crave that same delicious flavor without the all-day commitment. That’s where the Instant Pot comes in, transforming this Southern staple into a quick and easy weeknight dinner.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 35 minutes (includes pressure release time)
• Total Time: 50 minutes
• Servings: 8-10
• Dietary Type: Generally Gluten-Free and Dairy-Free (check bacon ingredients)

Ingredients

• 6 slices bacon
• 1 medium yellow onion, diced
• 2 celery ribs, thinly sliced
• 1 large carrot, grated
• 4 garlic cloves, minced
• 1 cup cubed ham (1/8 inch cubes or slightly bigger)
• 2 (32 ounce) boxes low sodium chicken broth
• 1 teaspoon kosher sea salt
• 1⁄2 teaspoon ground black pepper
• 1⁄2 teaspoon garlic powder
• 1⁄4 teaspoon paprika
• 1 pinch cayenne pepper
• 1 lb dried black-eyed peas
• 1⁄2 cup wild rice
• 1 1⁄2 cups chopped collard greens or 1 1/2 cups mustard greens

Equipment Needed

• Instant Pot (Pressure Cooker)
• Cutting board
• Knife
• Grater
• Measuring cups and spoons
• Paper towel-lined plate

Instructions

1. Turn your Instant Pot on to SAUTE mode. Allow it to heat up.

2. Add the bacon to the hot pot and cook until brown and crispy. This will render the fat and infuse the soup with that signature smoky flavor. Remove the bacon from the Instant Pot and set aside on a paper towel-lined plate to drain. Once cooled slightly, break or chop the bacon into small bits.

3. Add the diced onion, sliced celery, grated carrot, and minced garlic to the Instant Pot. Sauté the vegetables for approximately 5 minutes, or until the onion becomes translucent and the garlic is fragrant. Be sure to stir frequently to prevent burning.

4. Add the cubed ham, chicken broth, sea salt, black pepper, garlic powder, paprika, cayenne pepper, dried black-eyed peas, wild rice, greens (either collard greens or mustard greens), and the cooked bacon bits to the Instant Pot.

5. Stir all of the ingredients together well, ensuring that the black-eyed peas and rice are submerged in the chicken broth.

6. Place the lid on the Instant Pot and lock it securely. Ensure the pressure valve is set to the SEALING position.

7. Turn on MANUAL mode (or PRESSURE COOK) with high pressure selected. Set the cooking time for 28 minutes.

8. Once the cooking cycle is complete, allow the pressure to release manually. This typically takes about 7-10 minutes. To do this, simply allow the Instant Pot to sit undisturbed until the float valve drops. Do not force a quick pressure release after pressure cooking dried beans; this may result in beans with split skins.

9. Once the pressure has been fully released and the float valve has dropped, carefully remove the lid from the Instant Pot.

10. Give the soup a good stir. At this point, the black-eyed peas should be tender and the rice should be cooked through.

11. Allow the soup to cool slightly until it reaches your desired serving temperature. This will also allow the flavors to meld together even further.

Expert Tips & Tricks

• Soaking the black-eyed peas: While not strictly necessary with the Instant Pot, soaking the black-eyed peas for a few hours (or overnight) can help to reduce cooking time slightly and may also make them easier to digest. Drain and rinse the peas well before adding them to the Instant Pot.
• Spice it up: If you like a bit more heat, add an extra pinch of cayenne pepper or a dash of hot sauce to the soup.
• Browning the ham: For a richer flavor, you can brown the cubed ham in the Instant Pot before adding the other ingredients. Simply sauté the ham for a few minutes until it is lightly browned on all sides.
• Adjusting the consistency: If you prefer a thicker soup, you can mash some of the black-eyed peas with a fork or immersion blender after cooking.
• Make ahead: This soup is even more flavorful the next day! It’s a great make-ahead meal for busy weeknights.

Serving & Storage Suggestions

Serve the Instant Pot Black Eyed Pea Soup hot, garnished with a dollop of sour cream or Greek yogurt (if not dairy-free), a sprinkle of chopped fresh parsley or cilantro, and a drizzle of olive oil. Crusty bread or cornbread is a classic accompaniment.

Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the soup in individual portions for up to 2-3 months. Reheat gently on the stovetop or in the microwave.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	313.7 kcal	N/A
Calories from Fat	45 g	15%
Total Fat	5.1 g	7%
Saturated Fat	1.5 g	7%
Cholesterol	4.1 mg	1%
Sodium	439.4 mg	18%
Total Carbohydrate	49.3 g	16%
Dietary Fiber	8.4 g	33%
Sugars	5.8 g	N/A
Protein	21.3 g	42%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian/Vegan: Omit the bacon and ham. Use vegetable broth instead of chicken broth. Add a tablespoon of smoked paprika to mimic the smoky flavor.
• Smoked Turkey: Substitute the ham with smoked turkey for a different flavor profile.
• Different Greens: Feel free to experiment with other greens, such as kale or spinach. Add them during the last few minutes of cooking so they don’t become overcooked.
• Spicy Sausage: Replace the ham with spicy sausage for a kick. Brown the sausage in the Instant Pot before adding the other ingredients.

FAQs (Frequently Asked Questions)

Q: Can I use canned black-eyed peas instead of dried?
A: While dried black-eyed peas are recommended for the best texture and flavor, you can use canned in a pinch. Reduce the cooking time to 5 minutes on high pressure, followed by a natural pressure release.

Q: Do I need to rinse the black-eyed peas before cooking?
A: Yes, it’s a good idea to rinse the dried black-eyed peas to remove any debris or impurities.

Q: Can I add other vegetables to this soup?
A: Absolutely! Feel free to add other vegetables like diced potatoes, sweet potatoes, or corn.

Q: My soup is too thin. How can I thicken it?
A: You can thicken the soup by mashing some of the black-eyed peas with a fork or immersion blender, or by adding a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last few minutes of cooking.

Q: Can I make this soup in a slow cooker instead of an Instant Pot?
A: Yes, you can adapt this recipe for a slow cooker. Sauté the bacon, onion, celery, carrot, and garlic as directed, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.

Final Thoughts

This Instant Pot Black Eyed Pea Soup is a modern take on a timeless classic. It’s a satisfying, flavorful, and incredibly easy meal that’s perfect for any night of the week. Don’t be afraid to experiment with different variations and substitutions to make it your own. I encourage you to try this recipe and share your feedback – I’d love to hear how it turns out! Serve it with a side of warm cornbread and a glass of sweet tea for the ultimate Southern comfort food experience.