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INSTANT POT BLACK EYED PEa SOUP

INSTANT POT BLACK EYED PEa SOUP Recipe

A modern twist on a southern classic! This Instant Pot black eyed pea soup is chock-full of all the fixings, only it’s ready to go in half the time!
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Prep Time 15 mins
Cook Time 35 mins
Course Soup
Cuisine Southern US
Calories 313.7 kcal

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

Instructions
 

  • Turn Instant Pot on SAUTE mode. When hot, add the bacon and cook until brown, remove and set aside on a paper towel lined plate. Break or chop into bits.
  • Add the onion, celery, carrot and garlic. Saute for 5 minutes, then add the ham, chicken broth, salt, pepper, garlic powder, paprika, cayenne, peas, rice, greens, and bacon bits.
  • Place lid on and lock. Turn on MANUAL mode with high pressure selected for 28 minutes. Turn switch to VENTING and allow for the pressure to release manually, this usually takes 7-10 minutes or so. Remove the lid and stir.
  • Let the soup cool until it reaches desired serving temperature.

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Nutrition

Serving: 296gCalories: 313.7kcalCarbohydrates: 49.3gProtein: 21.3gFat: 5.1gSaturated Fat: 1.5gCholesterol: 4.1mgSodium: 439.4mgFiber: 8.4gSugar: 5.8g
Keyword < 60 Mins, Pressure Cooker, Small Appliance, Stove Top
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