Instant pot black eyed pea soup

Craving a hearty, healthy, and incredibly flavorful meal that practically makes itself? Look no further than this instant pot black eyed pea soup! This isn’t just any soup; it’s a bowl of comforting deliciousness, packed with nutrition and ready in a fraction of the time traditional methods require. For me, it evokes memories of cozy evenings and warm conversations, and now, with the magic of the Instant Pot, you can experience that same comforting goodness in minutes. Get ready to transform simple ingredients into a culinary delight that will become a weeknight staple.

Why You Will Love This Recipe

Growing up, New Year’s Day always meant a big pot of black-eyed peas simmering on the stove for good luck. The aroma filled the house, signaling not just a new beginning but a sense of warmth and family togetherness. As an adult, with a busier schedule but the same love for that tradition, I sought a way to capture that comforting feeling without spending hours in the kitchen. That’s when the Instant Pot entered my life, and this instant pot black eyed pea soup became a game-changer. It’s more than just a recipe; it’s a modern twist on a beloved memory, allowing me to share a piece of my heritage, quickly and easily, with my own family.

Ingredients

Here’s what you’ll need to create this amazing instant pot black eyed pea soup:

• 1 tablespoon olive oil
• 1 large yellow onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 pound dried black-eyed peas, rinsed
• 6 cups vegetable broth (or chicken broth for non-vegetarian)
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for a kick)
• 1 bay leaf
• Salt and black pepper to taste
• Fresh parsley or cilantro, chopped (for garnish)

Step-by-Step Instructions for Making the Recipe

Follow these simple steps to make your delicious instant pot black eyed pea soup:

1. Press the “Sauté” button on your Instant Pot and add the olive oil.
2. Once hot, add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until softened, stirring occasionally.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the rinsed black-eyed peas, vegetable broth, diced tomatoes, dried thyme, smoked paprika, cayenne pepper (if using), and bay leaf to the Instant Pot.
5. Stir everything to combine, ensuring the peas are mostly submerged.
6. Secure the lid on the Instant Pot and make sure the venting knob is sealed.
7. Select the “Manual” or “Pressure Cook” setting and cook on high pressure for 20 minutes.
8. Once cooking is complete, allow for a natural pressure release for 10 minutes, then carefully quick release any remaining pressure.
9. Remove the bay leaf. Season with salt and black pepper to taste.
10. Ladle the hot soup into bowls and garnish with fresh parsley or cilantro if desired. Serve immediately.

Instant Pot Black Eyed Pea Soup

A hearty, healthy, and incredibly flavorful soup that uses the Instant Pot to deliver comforting, nutrient-packed deliciousness in a fraction of the traditional time.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Natural Release 10 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Main Dish, Soup

Cuisine: American, Comfort Food, Southern

Ingredients Equipment Method Notes

Ingredients

  

Base and Aromatics

• 1 tablespoon olive oil
• 1 large yellow onion chopped
• 2 carrots peeled and diced
• 2 celery stalks diced
• 3 cloves garlic minced

Soup Components and Seasoning

• 1 pound dried black-eyed peas rinsed, no soaking required.
• 6 cups vegetable broth (or chicken broth for non-vegetarian)
• 1 can diced tomatoes 14.5 ounce, undrained.
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper optional, for a kick
• 1 bay leaf remove before serving.
• Salt and black pepper to taste

Garnish

• Fresh parsley or cilantro chopped, for garnish

Equipment

• Instant Pot (or other electric pressure cooker)

Method

 

1. Sauté Aromatics: Press the “Sauté” button on your Instant Pot and add the olive oil. Once hot, add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until softened, stirring occasionally. Stir in the minced garlic and cook for another minute until fragrant.
   1 tablespoon olive oil, 1 large yellow onion, 2 carrots, 2 celery stalks, 3 cloves garlic
2. Combine Ingredients: Add the rinsed black-eyed peas, vegetable broth, diced tomatoes, dried thyme, smoked paprika, cayenne pepper (if using), and bay leaf to the Instant Pot. Stir to combine.
   1 pound dried black-eyed peas, 6 cups vegetable broth, 1 can diced tomatoes, 1 teaspoon dried thyme, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper, 1 bay leaf
3. Pressure Cook: Secure the lid and ensure the venting knob is sealed. Select the “Manual” or “Pressure Cook” setting and cook on high pressure for **20 minutes**.
4. Release Pressure: Once cooking is complete, allow for a **Natural Pressure Release (NPR) for 10 minutes**, then carefully quick release (QR) any remaining pressure.
5. Finish and Serve: Remove the bay leaf. Season with salt and black pepper to taste. Ladle the hot soup into bowls and garnish with fresh parsley or cilantro if desired.
   1 bay leaf, Salt and black pepper, Fresh parsley or cilantro

Notes

The power of the Instant Pot allows you to skip the long soaking process for dried black-eyed peas, dramatically cutting down on total prep time!