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If you’re craving a hearty, comforting meal that comes together quickly and bursts with bold flavors, this Instant Pot Black Eyed Pea Soup Recipe is your new best friend in the kitchen. It combines tender black eyed peas, smoky sausage, fresh veggies, and a medley of spices, all cooked to perfection in the Instant Pot for an easy weeknight dinner or a warming meal any day. The vibrant colors and rich aroma will have you coming back for seconds before you know it!
Ingredients You’ll Need
The beauty of this Instant Pot Black Eyed Pea Soup Recipe is in its straightforward ingredients. Each one plays a key role in layering flavor, adding texture, or giving the soup that crave-worthy depth. From the smoky sausage to the fresh kale and cumin, these ingredients come together seamlessly for a delicious, balanced bowl.
- Cooking oil: Use 1-2 tablespoons to sauté your veggies and sausage for that perfect caramelized base.
- Onion (chopped): Adds a natural sweetness and aromatic depth.
- Celery (chopped): Brings lightness and a slight crunch.
- Carrot (chopped): Offers subtle sweetness and vibrant color.
- Cabbage (shredded): Provides a mild earthiness and heartiness to the soup.
- Smoked sausage (12 oz, sliced): Imparts a rich, smoky flavor that’s the star of this dish.
- Garlic (minced): Boosts flavor with its savory pungency.
- Low sodium chicken stock (5 cups): Creates a flavorful liquid base without overpowering saltiness.
- Black-eyed peas (2 cups, canned or frozen): The key protein and fiber-packed ingredient that softens beautifully in the Instant Pot.
- Diced tomatoes (2 cans, 14.5 oz, undrained): Adds acidity and a touch of brightness.
- Kale (2 cups, chopped): Offers an earthy green bite and extra nutrition.
- Dried parsley (1 tsp): Enhances herbal notes in the dish.
- Hot sauce (1-2 tsp): Adjust this to your spice preference for a subtle or bold kick.
- Bay leaf (1, to be removed): Infuses a gentle aromatic lift.
- Red wine vinegar (1 tsp): Adds a bright, tangy finish that balances richness.
- Cumin (½ tsp): Brings warm, smoky undertones that elevate the soup’s flavor profile.
- Salt and pepper (to taste, optional): For seasoning balance.
- Chopped parsley (optional garnish): A fresh, vibrant finishing touch.
How to Make Instant Pot Black Eyed Pea Soup Recipe
Step 1: Sauté Your Veggies
Start by setting your 6-quart Instant Pot to the sauté function and heating the cooking oil. Once hot, toss in the onion, celery, carrot, and cabbage. Stir occasionally until the onions begin to soften—this step releases their natural sweetness and forms the flavor foundation for your soup.
Step 2: Add Sausage and Garlic
Next, add the sliced smoked sausage and minced garlic directly into the pot. Sauté them together for about 1 to 2 minutes. This step lets the sausage render some of its smoky fat, infusing the mixture with that signature savory flavor, while the garlic adds an irresistible aroma that signals good things ahead.
Step 3: Combine All Main Ingredients
Pour in the chicken stock, followed by the rinsed black-eyed peas, undrained diced tomatoes, chopped kale, dried parsley, hot sauce, bay leaf, red wine vinegar, and cumin. This colorful mix brings layers of texture and taste that make the soup so comforting and satisfying.
Step 4: Pressure Cook the Soup
Cancel the sauté mode, then select the manual or pressure cook button on your Instant Pot. Set the timer for 5 minutes and ensure that the valve is turned to seal. This short but effective cook time is all it takes for the black-eyed peas to become tender and the flavors to meld beautifully.
Step 5: Quick Release and Final Touches
Once cooking finishes and your Instant Pot beeps, perform a quick release by carefully turning the valve to release all the steam. Open the lid, fish out the bay leaf, and taste the soup. Add salt and pepper as desired, and give it a good stir to combine everything perfectly.
Step 6: Serve and Enjoy
Your Instant Pot Black Eyed Pea Soup is ready to enjoy! Ladle it into bowls and prepare for a heartwarming meal that’s both nutritious and deeply satisfying.
How to Serve Instant Pot Black Eyed Pea Soup Recipe
Garnishes
A sprinkle of freshly chopped parsley adds a burst of green color and an herbal brightness that complements the rich soup beautifully. If you love a little heat, drizzling some additional hot sauce on top can amp up the spicy notes perfectly.
Side Dishes
This soup is lovely on its own but pairing it with a slice of crusty bread or a warm cornbread muffin rounds out the meal with comforting carbs. A simple side salad or steamed greens can add a fresh contrast to the heartiness.
Creative Ways to Present
For a fun twist, serve this soup topped with a dollop of sour cream or a sprinkle of shredded sharp cheddar cheese. You can also turn it into a stew-like bowl by adding cooked rice or quinoa for extra heft. Presenting the soup in rustic bowls with a side of lemon wedges can brighten each bite even more.
Make Ahead and Storage
Storing Leftovers
Your Instant Pot Black Eyed Pea Soup makes fantastic leftovers! Store cooled soup in an airtight container in the refrigerator for up to 4 days. The flavors only deepen with time, making the next meal even more delightful.
Freezing
Want to keep it longer? Freeze the soup in portioned containers for up to 3 months. Be sure to leave some space in the container for expansion, and thaw overnight in the fridge before reheating.
Reheating
Reheat your soup gently on the stove over medium heat, stirring occasionally. If the soup thickens too much, add a splash of water or broth to loosen it up. It also reheats well in the microwave in short bursts, stirring between intervals for even heating.
FAQs
Can I use dried black-eyed peas instead of canned or frozen?
Absolutely! If using dried, soak them overnight and increase the Instant Pot cooking time to about 20-25 minutes to ensure they become tender. Adjust liquid amounts slightly as the dried beans may absorb more broth.
What sausage works best in this soup?
Smoked sausage is ideal because it imparts a rich, smoky flavor. Kielbasa or Andouille are great options, but you can substitute with any cooked sausage you prefer or even omit it for a vegetarian version.
Is this soup spicy?
The soup has a gentle warmth from the hot sauce and cumin, but you can easily customize the spice level by adjusting the amount of hot sauce or adding red pepper flakes to suit your taste.
Can I make this soup vegan or vegetarian?
Definitely! Use vegetable broth instead of chicken stock and skip the sausage, or use a plant-based sausage alternative to keep that smoky, savory dimension.
How thick or thin is the soup?
The soup has a nice, hearty broth but isn’t overly thick, striking the perfect balance between stew and soup. You can adjust thickness by reducing the broth slightly or adding more if you prefer a lighter consistency.
Final Thoughts
This Instant Pot Black Eyed Pea Soup Recipe quickly earns a place in your regular dinner rotation with its comforting flavors, nutritious ingredients, and effortless preparation. I hope you enjoy making it as much as eating it—there’s something wonderfully satisfying about a warm bowl of soup that you made in no time! Give it a try soon, and watch it become a new favorite for you and your loved ones.
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Instant Pot Black Eyed Pea Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: Southern American
Description
This Instant Pot Black Eyed Pea Soup is a hearty, flavorful dish perfect for a quick and nutritious meal. Loaded with smoked sausage, vegetables, and black-eyed peas, this soup is cooked quickly in the Instant Pot for a warm and comforting bowl packed with protein and fiber. It combines sautéed aromatics with savory broth and spices, finished with fresh parsley for a delicious, well-rounded flavor.
Ingredients
Vegetables & Aromatics
- 1 onion, chopped
- 1 rib celery, chopped
- 1 carrot, chopped
- ½ cup cabbage, shredded
- 2 cloves garlic, minced
- 2 cups kale, center stems removed, chopped
- Chopped parsley, for garnish (optional)
Protein
- 1 12-ounce link smoked sausage, sliced
- 2 cups canned or frozen black-eyed peas, rinsed if canned
Liquids & Canned Goods
- 5 cups low sodium chicken stock
- 2 (14.5 ounces) cans diced tomatoes, undrained
Seasonings & Spices
- 1–2 tablespoons cooking oil (olive oil recommended)
- 1 teaspoon dried parsley
- 1–2 teaspoons hot sauce, depending on spice preference
- 1 bay leaf (remove after cooking)
- 1 teaspoon red wine vinegar
- ½ teaspoon cumin
- Salt and pepper, to taste (optional)
Instructions
- Preheat Instant Pot: Set a 6-quart Instant Pot to sauté mode. When hot, add the cooking oil and allow it to heat up.
- Sauté Vegetables: Add chopped onion, celery, carrot, and shredded cabbage to the pot. Stir occasionally and sauté until the onions become soft and translucent.
- Add Sausage and Garlic: Stir in the sliced smoked sausage and minced garlic. Cook for 1-2 minutes until fragrant.
- Add Remaining Ingredients: Pour in the chicken stock, black-eyed peas, undrained diced tomatoes, chopped kale, dried parsley, hot sauce, bay leaf, red wine vinegar, and cumin. Stir to combine all ingredients evenly.
- Pressure Cook: Press “cancel” to turn off sauté mode. Then press “manual” and adjust the timer to 5 minutes using the “+” and “-” buttons. Ensure the valve is set to the sealing position.
- Quick Release Pressure: When cooking completes and the display shows “L000,” carefully perform a quick release by turning the valve to release the steam quickly.
- Final Touches: Remove and discard the bay leaf. Add salt and pepper to taste if desired, adjusting seasoning as needed.
- Serve: Ladle the soup into bowls, garnish with chopped parsley if using, and serve warm.
Notes
- Use low sodium chicken stock to control salt levels.
- If preferred, you can substitute the smoked sausage with a vegetarian sausage to make it vegetarian, but note this alters the diet classification.
- For spicier soup, increase the amount of hot sauce according to taste.
- Make sure to remove the bay leaf before serving as it is not edible.
- This soup reheats well and tastes great the next day as flavors meld.
- Frozen black-eyed peas are a convenient alternative if canned beans are not available; no need to thaw before cooking in the Instant Pot.
