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
Scale
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.
