Instant Pot Black-eyed Pea Soup

Name: Instant Pot Black-eyed Pea Soup
Total time: 30 min
Ingredients: 1 tablespoon olive oil; 1 cup chopped yellow onion (from 1 large onion); 1 cup chopped carrots (from 2 medium carrots); 1/2 cup chopped celery (from 2 stalks); 2 large garlic cloves, minced (about 1 Tbsp.); 1/4 teaspoon crushed red pepper; 6 cups chicken stock (such as Swanson's); 3 thyme sprigs; 2 cups roughly chopped, stemmed collard greens (from 1 large bunch); 1 (14.5-oz.) can fire-roasted diced tomatoes, drained; 1 (3/4-lb.) smoked ham hock; 1 lb. dried black-eyed peas, soaked overnight in water, drained, and rinsed (about 6 cups); 2 tablespoons red wine vinegar; 1 1/2 teaspoons kosher salt; 1 teaspoon black pepper

5.0

(2)

1 Review

This new take on a classic Southern tradition is guaranteed to start the New Year with some luck. Complete with black-eyed peas and greens for prosperity and health for the year to come, our Instant Pot Black-eyed Pea Soup is the ultimate New Year's Day dish. Smoky flavors from the smoked ham hock permeate every spoonful (though if you want to use up some of your leftover ham from the holidays, that will work well too), and tomatoes add a nice touch of color and texture. Soaking times aside, this dish comes together quicker than your typical black-eyed pea soup thanks to the Instant Pot. Make sure to soak the peas overnight or the cooking times may differ. However if you use fresh, in season peas, there is no need to soak. Whether you're serving for lunch or dinner, this smoky soup goes great with a cold beer. We can't think of a better way to spend New Year's Day.

By Southern Living Editors

Published on December 12, 2019

Instant Pot Black-eyed Pea Soup — Photo: Photography: Alison Miksch, Prop Styling: Sarah Elizabeth Cleveland, Food Styling: Melissa Gray

Active Time:

30 mins

Total Time:

30 mins

Yield:

Serves 6 (serving size: about 1 1/2 cups)

Ingredients

1 tablespoon olive oil
1 cup chopped yellow onion (from 1 large onion)
1 cup chopped carrots (from 2 medium carrots)
1/2 cup chopped celery (from 2 stalks)
2 large garlic cloves, minced (about 1 Tbsp.)
1/4 teaspoon crushed red pepper
6 cups chicken stock (such as Swanson's)
3 thyme sprigs
2 cups roughly chopped, stemmed collard greens (from 1 large bunch)
1 (14.5-oz.) can fire-roasted diced tomatoes, drained
1 (3/4-lb.) smoked ham hock
1 lb. dried black-eyed peas, soaked overnight in water, drained, and rinsed (about 6 cups)
2 tablespoons red wine vinegar
1 1/2 teaspoons kosher salt
1 teaspoon black pepper

Directions

Select SAUTÉ setting on a programmable pressure multicooker (such as Instant Pot). (Times, instructions, and settings may vary according to cooker brand or model.) Select HIGH temperature setting, and allow to preheat 2 to 3 minutes.
Add olive oil to cooker, and heat until fragrant, about 1 minute. Add onion, carrots, and celery; cook, stirring often, until vegetables are softened, 2 to 3 minutes. Stir in garlic and crushed red pepper, and cook 30 seconds. Stir in chicken stock, thyme, collards, tomatoes, ham hock, and black-eyed peas. Press CANCEL.
Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 10 minutes. (It will take 10 to 15 minutes for cooker to come up to pressure before cooking begins.) Let the pressure release naturally for 15 minutes.
Carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). (This will take about 2 to 3 minutes.) Remove lid from cooker.
Remove ham hock from cooker; pull meat off bone, and chop to equal about 1/3 cup. Discard bone. Stir chopped ham, vinegar, salt, and pepper into soup.

Chef's Notes

If you make this soup with fresh, in-season, peas no need to soak.