Instant Pot Black-Eyed Pea and Ham Soup
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!
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.
#1 If you don't have any low sodium chicken broth/stock in your pantry, feel free to use about 3 cups of regular chicken broth/stock with 2 cups of water and highly recommend using a low-sodium bacon instead of the regular bacon.
#2 If you are planning to use collard greens, you may want to add this ingredient at the beginning and cook it with the other ingredients at high pressure for 15 minutes. For kale or swiss chard, follow the same direction as above.
Calories: 279kcalCarbohydrates: 24gProtein: 19gFat: 12gSaturated Fat: 4gCholesterol: 33mgSodium: 239mgPotassium: 765mgFiber: 4gSugar: 4gVitamin A: 3240IUVitamin C: 8mgCalcium: 73mgIron: 4mg