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!

• Ready In: 50 mins
• Serves: 8-10

Ingredients

• 6  slices bacon
• 1  medium yellow onion, diced
• 2  celery ribs, thinly sliced
• 1  large carrot, grated
• 4  garlic cloves, minced
• 1  cup  cubed ham (1/8 inch cubes or slightly bigger)
• 2 (32 ounce) boxes low sodium chicken broth
• 1  teaspoon  kosher sea salt
• 1⁄2 teaspoon ground black pepper
• 1⁄2 teaspoon garlic powder
• 1⁄4 teaspoon paprika
• 1  pinch cayenne pepper
• 1  lb dried black-eyed peas
• 1⁄2 cup wild rice
• 1 1⁄2 cups  chopped  collard greens or 1 1⁄2 cups  mustard greens

Directions

1. 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.
2. 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.
3. 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.
4. Let the soup cool until it reaches desired serving temperature.