Instant Pot Black Eyed Pea Soup Food
INSTANT POT BLACK EYED PEA SOUP
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!
Provided by Chef Emanuela
Categories Pressure Cooker
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Turn Instant Pot on SAUTE mode. When hot, add the bacon and cook until brown, remove and set aside on a paper towel lined plate. Break or chop into bits.
- Add the onion, celery, carrot and garlic. Saute for 5 minutes, then add the ham, chicken broth, salt, pepper, garlic powder, paprika, cayenne, peas, rice, greens, and bacon bits.
- Place lid on and lock. Turn on MANUAL mode with high pressure selected for 28 minutes. Turn switch to VENTING and allow for the pressure to release manually, this usually takes 7-10 minutes or so. Remove the lid and stir.
- Let the soup cool until it reaches desired serving temperature.
Nutrition Facts : Calories 313.7, Fat 5.1, SaturatedFat 1.5, Cholesterol 4.1, Sodium 439.4, Carbohydrate 49.3, Fiber 8.4, Sugar 5.8, Protein 21.3
BLACK-EYED PEA SOUP
Provided by Food Network Kitchen
Time 3h
Yield 3 1/2 Quarts
Number Of Ingredients 12
Steps:
- Sort through the peas and pick out any pebbles or other debris. Rinse the peas under cold water. Put the peas in a 5-quart Dutch oven and cover with 5 cups cold water. Place over high heat and bring to a boil; boil for 1 minute. Remove from the heat, cover and let peas soak for 1 hour.
- Cook the bacon in a large skillet over medium heat until crispy, 6 to 8 minutes. Transfer the bacon to a paper towel-lined plate to cool. When cool, crumble the bacon and set aside. Add the oil to the skillet with the bacon fat Add the onions, carrots and celery and cook, stirring frequently, until tender, about 10 minutes. Add the collard greens and garlic and cook until the garlic is fragrant, about 1 minute.
- Add the vegetables to the Dutch oven along with the chicken broth, ham hock, crumbled bacon, rice and 4 cups water. Bring the mixture to a boil over medium-high heat. Reduce the heat to a simmer and cook, covered, until the peas and rice are tender, 45 minutes to 1 hour.
- Remove the ham hock from the Dutch oven. Discard the skin and bone. Chop the meat into small pieces and return it to the Dutch oven. Season the soup with salt and pepper.
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BLACK EYED PEA SOUP (INSTANT POT, SLOW COOKER, STOVE)
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5/5 (70)Total Time 40 minsCategory SoupCalories 316 per serving
- Sauté the onion, celery, and carrots in the olive oil (1 tablespoon) for 2-3 minutes, or until softened.
- Add the minced garlic (1 clove) and cubed ham (1.5 cups); sauté for 2-3 more minutes. (If using a ham bone or hock, just add the garlic, then add the ham bone in the next step).
- Add the pre-soaked, drained, and rinsed black eyed peas, chicken stock (6 cups), smoked paprika (1 tablespoon), bay leaf, fresh thyme (1 tablespoon). Stir together.
INSTANT POT BLACK EYED PEA SOUP
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5/5 (4)Estimated Reading Time 3 minsServings 6
- In a large bowl, submerge the dried black eyed peas in water for 8 hours or overnight. Rinse and drain them. Set aside.
- When the display panel says HOT, add the onion and bell pepper. Cook, stirring frequently, until the vegetables brown and begin to stick to the bottom of the pot, about 6 minutes.
- Stir in 3 tablespoons of water and continue to cook, stirring, until onion is soft and lightly browned. Stir in garlic, dates, vinegar, parsley, oregano, chili powder, sea salt, and red pepper flakes. Cook 1 min, stirring continually.
INSTANT POT BLACK EYED PEAS - TESTED BY AMY + JACKY
From pressurecookrecipes.com
5/5 (19)Total Time 55 minsCategory Soup, StewCalories 474 per serving
- Prepare Ingredients: Rinse the black eyed peas under cold running water, then drain well. Cut the pork hock into smaller pieces.
- Brown Tomatoes and Onions in Instant Pot: Use "Sauté More" function to heat up Instant Pot. Wait until it says "HOT" on the screen (~8mins). Add 1 - 2 tbsp (15 - 30ml) olive oil in Instant Pot. Ensure the whole bottom is coated with olive oil. Add in quartered tomatoes and sliced onion, then saute for 4 - 5 minutes.
- Saute Spice and Garlic: Add in 6 crushed garlic cloves, 2 bay leaves, 1 tsp (5ml) tomato paste, 1 tsp (1g) dried thyme, 1 tsp (3g) smoked paprika, ½ tsp (1.5g) ground cumin, and ½ tsp (0.6g) cayenne pepper. Saute for another minute until fragrant.
- Deglaze Instant Pot: Pour 1 cup (250ml) unsalted chicken stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix.
INSTANT POT BLACK-EYED PEA SOUP RECIPE - SOUTHERN LIVING
From southernliving.com
5/5 (2)Total Time 30 mins
- Select SAUTÉ setting on a programmable pressure multicooker (such as Instant Pot). (Times, instructions, and settings may vary according to cooker brand or model.) Select HIGH temperature setting, and allow to preheat 2 to 3 minutes.
- Add olive oil to cooker, and heat until fragrant, about 1 minute. Add onion, carrots, and celery; cook, stirring often, until vegetables are softened, 2 to 3 minutes. Stir in garlic and crushed red pepper, and cook 30 seconds. Stir in chicken stock, thyme, collards, tomatoes, ham hock, and black-eyed peas. Press CANCEL.
- Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 10 minutes. (It will take 10 to 15 minutes for cooker to come up to pressure before cooking begins.) Let the pressure release naturally for 15 minutes.
- Carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). (This will take about 2 to 3 minutes.) Remove lid from cooker.
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