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Instant Pot Black Eyed Pea Soup
Instant Pot Black Eyed Pea Soup

Instant Pot Black Eyed Pea Soup
Instant Pot Black Eyed Pea Soup
Source
Ingredients:
1
Servings
  • 2
    tbsp
     olive oil
  • 1
    item
     large onion, finely chopped
  • 3
    clove
     garlic, minced
  • 2
    item
     carrots, diced
  • 2
    item
     celery stalks, diced
  • 1
    item
     bell pepper, diced
  • 1
    tsp
     smoked paprika
  • 1
    tsp
     cumin
  • 1
    item
     bay leaf
  • 480
    ml
     dried black-eyed peas, rinsed and sorted
  • 1440
    ml
     vegetable broth
  • 1
    item
     can (14.5 oz) diced tomatoes
  • 1
    item
     salt and pepper, to taste
  • 1
    item
     fresh parsley or cilantro, chopped, for garnish
  • 1
    tbsp
     apple cider vinegar
Instant Pot Black Eyed Pea Soup
Instructions:
  1. Sauté Vegetables: Set the Instant Pot to ‘Sauté’ mode. Add the olive oil, then sauté the onions, garlic, carrots, celery, and bell pepper until the vegetables are soft, about 5 minutes.
  2. Add Spices: Stir in the smoked paprika, cumin, and bay leaf, cooking for another minute until fragrant.
  3. Add Black-Eyed Peas and Liquid: Add the black-eyed peas, vegetable broth, and diced tomatoes. Stir to combine.
  4. Pressure Cook: Secure the lid on the Instant Pot and set the valve to ‘Sealing’. Cook on high pressure for 25 minutes.
  5. Natural Release: Allow the pressure to release naturally for 10 minutes, then carefully turn the valve to ‘Venting’ to release any remaining pressure.
  6. Season and Serve: Open the lid, remove the bay leaf, and season with salt and pepper to taste. Add apple cider vinegar if using. Garnish with fresh parsley or cilantro before serving.
  • 2
    tbsp
     olive oil
  • 1
    item
     large onion, finely chopped
  • 3
    clove
     garlic, minced
  • 2
    item
     carrots, diced
  • 2
    item
     celery stalks, diced
  • 1
    item
     bell pepper, diced
  • 1
    tsp
     smoked paprika
  • 1
    tsp
     cumin
  • 1
    item
     bay leaf
  • 480
    ml
     dried black-eyed peas, rinsed and sorted
  • 1440
    ml
     vegetable broth
  • 1
    item
     can (14.5 oz) diced tomatoes
  • 1
    item
     salt and pepper, to taste
  • 1
    item
     fresh parsley or cilantro, chopped, for garnish
  • 1
    tbsp
     apple cider vinegar
1
Servings
0

Sauté Vegetables: Set the Instant Pot to ‘Sauté’ mode. Add the olive oil, then sauté the onions, garlic, carrots, celery, and bell pepper until the vegetables are soft, about 5 minutes.

Add Spices: Stir in the smoked paprika, cumin, and bay leaf, cooking for another minute until fragrant.

Add Black-Eyed Peas and Liquid: Add the black-eyed peas, vegetable broth, and diced tomatoes. Stir to combine.

Pressure Cook: Secure the lid on the Instant Pot and set the valve to ‘Sealing’. Cook on high pressure for 25 minutes.

Natural Release: Allow the pressure to release naturally for 10 minutes, then carefully turn the valve to ‘Venting’ to release any remaining pressure.

Season and Serve: Open the lid, remove the bay leaf, and season with salt and pepper to taste. Add apple cider vinegar if using. Garnish with fresh parsley or cilantro before serving.

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