Alison Miksch; Prop Styling: Sarah Elizabeth Cleveland; Food Styling: Melissa Gray

On a cold winter night, there’s nothing quite like a hearty soup or stew to warm you right up. While we love letting our soups go low and slow all day long, there’s one con to this tactic: It takes ages. If dinnertime is quickly approaching and you’re hungry for a nice, warm cup of soup, an Instant Pot will be your new best friend. With the help of a pressure cooker, this soup cooks in a flash, bringing newfound ease to your weeknight dinner rotation. Just think ahead and soak the dried black-eyed peas overnight so they’ll be ready to rumble by the time you’re preparing dinner the next day.

This hearty, bean-based soup is a fabulous weeknight dinner solution. Complete with collard greens and a smoked ham hock, this soup is quintessentially Southern. To make a vegetarian or vegan version, just swap the chicken stock for vegetable stock and leave out the ham hock (however, it’s worth noting that the ham hock adds a crave-worthy, salty depth of flavor to the soup).

How to Make It

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