Description
A comforting and nutritious black-eyed pea soup made effortlessly in the Instant Pot, perfect for cozy dinners.
Ingredients
Scale
- 1 pound black-eyed peas, rinsed and sorted
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 4 cups vegetable or chicken broth
- 1 can diced tomatoes (14.5 oz)
- 1 teaspoon thyme
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Set the Instant Pot to ‘Sauté’ mode and add olive oil.
- Sauté the onions, garlic, carrot, and celery until softened, about 5 minutes.
- Add in the black-eyed peas, broth, diced tomatoes, thyme, smoked paprika, salt, and pepper. Stir to combine.
- Close the lid and set the Instant Pot to ‘Manual’/‘Pressure Cook’ for 25 minutes. After cooking, allow the pressure to release naturally for 10 minutes, then perform a quick release.
- Stir the soup and adjust the seasoning before serving.
Notes
This soup can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months. Ensure beans are fresh for best results.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 680mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg