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!
cups chopped collard greens or 1 1/2 cups mustard greens
NUTRITION INFO
Serving Size: 1 (296) g
Servings Per Recipe:
8
AMT. PER SERVING% DAILY VALUE
Calories: 313.7
Calories from Fat 45 g15 %
Total Fat 5.1 g7 %
Saturated Fat 1.5 g7 %
Cholesterol 4.1 mg
1 %
Sodium 439.4 mg
18 %
Total Carbohydrate
49.3 g
16 %
Dietary Fiber 8.4 g33 %
Sugars 5.8 g23 %
Protein 21.3 g
42 %
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DIRECTIONS
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.