This Instant Pot Black-Eyed Pea Soup is a great comfort soup for chilly days. The soup is cooked for only 15 minutes in a pressure cooker, using simple ingredients that you can easily find in your pantry. A great instant pot soup recipe that anyone will enjoy.
An Easy Instant Pot Black-Eyed Peas Soup Recipe
This instant pot black-eyed pea soup recipe uses smoked ham hock to create the rich broth for the soup. It's naturally gluten-free, freezable, packed with veggies and flavors! This bean soup recipe is suitable to freeze for 1 month.
This soup recipe is the perfect addition to your weekly menu plan because it's so delicious and easy to make. The cooking process is very simple and quick because we are going to cook the dried beans at high pressure in an instant pot or pressure cooker for only 15 minutes. Generally, cooking beans or bean soup can take an hour (or even longer) on a stove.
Check Out More Instant Pot Soup Recipes:
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- INSTANT POT ITALIAN SAUSAGE KALE SOUP
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- INSTANT POT ROOT VEGETABLE SOUP
- INSTANT POT PEA SOUP – VEGETARIAN!
- INSTANT POT CAULIFLOWER SOUP (LOW-CARB)
- INSTANT POT SAUSAGE GNOCCHI SOUP (CREAMY ITALIAN GOODNESS)
- INSTANT POT POTATO LEEK SOUP (NO FLOUR ADDED)
- INSTANT POT BACON LENTIL SOUP (SO HEARTY)
- PRESSURE COOKER PUMPKIN SOUP
Why You'll Love Cooking this Instant Pot Black-Eyed Peas Soup:
· No soaking required / Faster Cooking Time
Soaking is a very common way to prepare beans before cooking. This process usually takes at least 4 hours or up to 12 hours. Soaking beans before cooking helps to remove some of those indigestible sugars that are responsible for beans' infamous digestive issues. Soaking will also help to reduce cooking time.
If you don't have any digestive issues caused by beans, this instant pot black-eyed peas recipe will be perfect for you.
Cooking beans using an instant pot can help to reduce your cooking time tremendously. In this recipe, I didn't soak the beans prior to cooking and it only took me about 15 minutes to get the perfect result!
· Simple Seasoning and Affordable!
The soup is made with simple seasoning yet is so flavorful! The broth is seasoned and infused with onion, garlic, carrot, celery, thyme, apple cider vinegar, black pepper, bacon, and smoked ham hock.
This soup is very filling and can be served as a full meal. It's also very inexpensive to make.
Now Let's talk about some of the main ingredients!
Black-eyed peas (aka black-eyed beans) are common ingredients used in Southern cooking. The peas are usually cooked with a pork product such as bacon and ham bones (or ham hock). It's often served on New Year's day to bring prosperity or good luck in the new year.
You can easily find black-eyed peas in any grocery. It’s usually available in dried form or canned. After making this soup, I think black-eyed peas have become one of my favorite beans to cook. I can't wait to make more recipes using black-eyed beans on soup, stew or salad.
Smoked Ham Hock:
To get that "Southern" filling, I used a combination of bacon and smoked ham hock. You can find smoked ham hock in grocers, such as Sprouts, Kroger/Ralph's and Vons. I personally bought the ham hock from Sprouts because it comes in individual portion while Kroger/Ralph's sell it in a bigger pack.
Ham hocks are traditionally used to flavor Southern classics like black-eyed peas and collard greens. Ham hock adds rich flavor to bean soups and if they are smoked it shouldn't taste too porky.
For this recipe, you will be using just one medium-size smoked ham hock, which is around ¾ of a pound each.
I used about 4 oz of thick-cut bacon to add flavor to the soup. In this recipe, I cooked the bacon first so I can use the grease to cook the other ingredients for the soup base. No additional oil needed!
To make the broth, I used a combination of onion, celery, carrots, and garlic. And to intensify the flavor, I added some thyme, apple cider vinegar, black pepper and bay leaves.
I added Spinach into the soup after cooking it at high pressure. Other greens like kale or collard greens may also be used as a replacement ingredient. If you are planning to use collard green, you may want to add this ingredient at the beginning and cook it with the other ingredients at high pressure for 15 minutes.
Instant Pot Black-Eyed Pea and Ham Soup
- A pressure cooker or Instant Pot
- 1 cup dried black-eyed peas
- 1 medium-size smoked ham hock, (about 10-12 oz)
- 4 oz thick-cut bacon, (cut into small chunks)
- 5 cups low-sodium chicken broth, (see notes)
- 3 cups fresh baby spinach leaves, (or kale, swiss chard, collard greens) - see notes
- 1 cup diced onion
- ½ cup diced carrots
- ½ cup diced celery
- 2 garlic cloves, (minced)
- 2 tbsp apple cider vinegar
- 2 bay leaves
- ½ tsp dried thyme leaves
- ¼ tsp black pepper
- Rinse the black-eyed peas under cold water. Sort through the beans and remove debris.
Cook the Bacon:
- Program an instant pot or pressure cooker to sauté and adjust key for “Normal. Let it preheats until it reads "Hot."
- Cook the bacon in the pot until crispy for about 5-6 minutes. Keep stirring to prevent burning. Transfer the bacon to a paper towel-lined plate to cool but keep the grease to cook the soup base.
Cook the Soup Base:
- Add onion, celery, and carrots into the pot. Cook and keep stirring for about 3 minutes, then add garlic, bay leaves, and thyme. Keep cooking and stirring for 2 minutes.
- Add the broth, be sure to scrape the bottom of the pot to get up all the brown bits stuck to it.
- Add black-eyed peas, cooked bacon, smoked ham hock, and apple cider vinegar into the pot. Stir to combine.
- Lock the lid. Select"manual" and 15 minutes (or 17 minutes for softer beans).
- When the cooking cycle is done and beeps, let it sit undisturbed for 15 minutes.
- Open the lid, add spinach to the instant pot, stir. Adjust seasoning with salt and pepper if needed.
- Close the lid, press "Keep Warm" and keep it closed for at least 5 minutes or until the spinach is wilted.
- Discard the bay leaves and ham hock. The ham hock won't be tender, but you can still get some meat of it and put them back into the soup.
- Serve and Enjoy.