Get ready to transform your kitchen into a Southern culinary paradise with this mouthwatering Instant Pot Black Eyed Pea Collard Green Soup! Imagine a hearty, nutritious dish that combines the rustic charm of traditional Southern cooking with the convenience of modern technology. In just 35 minutes, you'll create a soul-warming soup that's packed with flavor, nutrients, and pure comfort - perfect for those chilly evenings or when you're craving a taste of home-cooked goodness.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Southern
Serves: 4 servings
Ingredients
- 1 cup dried black-eyed peas, rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 4 cups collard greens, chopped
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Begin by rinsing the dried black-eyed peas under cold water to remove any debris. After rinsing, soak the peas in water for at least 4 hours or overnight. If you're short on time, a quick soak method can be used: bring a pot of water to a boil, add the peas, boil for 2 minutes, then remove from heat and let them sit for 1 hour. Drain and set aside.
- Prepare your ingredients by chopping the onion and mincing the garlic. Wash and chop the collard greens into bite-sized pieces, removing any tough stems.
- Set your Instant Pot to the 'Sauté' mode. Once hot, add a splash of vegetable broth or a teaspoon of oil if desired. Add the chopped onion and sauté for about 3-4 minutes until the onion becomes translucent.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent burning. The garlic should become fragrant.
- Next, add the rinsed black-eyed peas to the pot along with the remaining vegetable broth (4 cups), thyme, and a pinch of salt and pepper. Stir well to combine all the ingredients.
- Close the Instant Pot lid and ensure the valve is set to the sealing position. Set the Instant Pot to 'Manual' or 'Pressure Cook' mode for 15 minutes. This will cook the black-eyed peas until tender.
- Once the cooking time is complete, allow the Instant Pot to naturally release pressure for about 10 minutes. After 10 minutes, carefully switch the valve to the venting position to release any remaining pressure.
- Open the lid and stir in the chopped collard greens. Close the lid again and set the Instant Pot to 'Manual' or 'Pressure Cook' mode for an additional 5 minutes. This will wilt the collard greens and incorporate their flavor into the soup.
- After the cooking time is up, perform a quick release of the pressure. Once the pressure is fully released, open the lid and stir the soup. Taste and adjust seasoning with additional salt and pepper if necessary.
- Serve the black-eyed pea collard green soup hot, garnished with freshly chopped herbs or a splash of hot sauce if desired. Enjoy your hearty Southern-inspired meal!
Tips
- Soak Smart: While the recipe includes a quick soak method, overnight soaking can enhance the texture and digestibility of black-eyed peas.
- Fresh is Best: Use fresh collard greens for the most vibrant flavor and maximum nutritional benefits.
- Seasoning Secrets: Don't be afraid to experiment with additional herbs like smoked paprika or a dash of cayenne for extra depth.
- Pressure Cooking Precision: Ensure your Instant Pot sealing ring is clean to maintain proper pressure and prevent flavor contamination.
- Garnish Game: Elevate your soup with toppings like crispy bacon bits, a dollop of sour cream, or fresh chopped green onions.
- Storage Savvy: This soup freezes beautifully for up to 3 months, making it a perfect meal prep option.
- Vegetarian Variation: For a protein boost, consider adding diced plant-based sausage or extra beans to the recipe.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 15g
Fat: 2g
Saturated Fat: g
Cholesterol: 0mg
