A modern twist on a southern classic! This Instant Pot black eyed pea soup is chock-full of all the fixings, only it’s ready to go in half the time!
With the new year quickly approaching, I wanted to share my spin on a southern tradition: black eyed peas. It wasn’t until I met my husband that I first tried black eyed peas. I know, California girl over here. 🙋 His mom cooked them with leftover Christmas ham and they were so simple yet flavorful. While I totally plan on cooking peas for New Year’s Eve, I also think they’re amazing in this slightly heartier soup. It’s filled with peas, rice, ham, bacon, and greens. Best of all, it’s made in the Instant Pot, which means it’s ready in half the time!
Grab a one pound bag of dried black eyed peas and a half cup of wild rice. No need to soak or pre-cook anything. The pressure function of the Instant Pot will do it all for you! Using the SAUTE setting, you’ll start by cooking the bacon right in the insert. Then you’ll add the veggies and cook them in leftover bacon fat. No need to dirty extra pots and pans, it’s all done in the IP! Once the vegetables are tender, you’ll add everything else.
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