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Black Eyed Pea Soup in the Instant Pot
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5 from 1 vote

Black-Eyed Pea Soup Made In The Instant Pot

Author: This Worthey Life

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 large onion chopped
  • 1 cup celery sliced
  • 1 cup carrots sliced
  • 3 cloves of garlic peeled and minced
  • 4 cups collard greens chopped
  • 5 okra sliced
  • 1 32- ounces chicken stock
  • 1 1/3 cup heavy cream
  • 1 tablespoon Old Bay seasoning
  • 1 tablespoon ground cumin
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon sea salt or Kosher salt
  • 1 teaspoon freshly cracked black peppercorn
  • 1/2 teaspoon hot or sweet paprika

Instructions

  • Prep. Cut the thick-cut bacon into 2-inch strips into a hot skillet with a tablespoon of vegetable oil. Crisp the thick-cut bacon, then using a slotted spoon, transfer the bacon to a bowl lined with a paper towel to remove any excess grease. Set aside. 
  • Remove the lid from the Instant Pot and select the Saute setting.
  • When the pot is hot, add two tablespoons of extra virgin olive oil.
  • When the oil is hot, add the onions, celery, and carrots. Stir the mixture until the onions begin to soften, after 4-5 minutes.
  • Add the minced garlic, chopped collard greens, and okra, place the lid on the Instant Pot, and allow the collard greens to wilt for 10-minutes.
  • Remove the lid and add the chicken stock and seasonings. Stir the mixture thoroughly; when the mixture begins to come to a boil, switch the setting to Warm.
  • Stir in the heavy cream, then add two cans of drained black-eyed peas. Allow the soup to steep for 15-minutes. 
  • Ladle the soup into serving bowls and add a grilled pork chop to each bowl.
  • Serve this dish with homemade cornbread slathered with creamy sweet cream butter.