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INSTANT POT: Black-Eyed Pea Soup with Ham

While Black-Eyed Peas are among the quickest of the dried beans and peas to cook on the stovetop, using the Instant Pot makes them even faster and allows you to do whatever you’d like in the time they cook—no need to watch and stir.
Prep Time5 mins
Cook Time30 mins
20 minutes natural release55 mins
Servings: 6 servings +/-
Author: Alyce Morgan/More Time at the Table
Cost: $12


  • Instant Pot or other Multi-Cooker


  • 1 EACH: medium yellow onion, medium unpeeled carrot, medium unpeeled parsnip
  • 2 stalks celery
  • 2 cloves garlic
  • Handful fresh parsley
  • 1- pound dry black-eyed peas, rinsed and sorted
  • 32 ounces 4 cups EACH: low sodium chicken broth and water
  • 1 teaspoon kosher salt
  • ½ teaspoon fresh ground black pepper
  • 2 shakes hot sauce or to taste
  • 1 teaspoon EACH: dried thyme and oregano
  • 1 bay leaf
  • 1 cup diced smoked ham
  • Thinly sliced green onions--garnish


  • Place onion, carrot, parsnip, celery, garlic, and parsley in a food processor fitted with the steel blade. Pulse until finely chopped. (Alternately, chop all vegetables by hand.)
  • Add the chopped vegetables and the remaining ingredients (except green onion garnish) to the pot and stir. Secure lid on the pot. Close pressure release valve.
  • Select MANUAL and cook at high pressure for 30 minutes. Use a natural release to depressurize. Stir; taste and adjust seasonings. Serve hot in warmed bowls with a tablespoon of the sliced green onions for garnish. When done serving, press CANCEL.
  • Whoever gets the bay leaf does the dishes.


Copyright Alyce Morgan, 2019. All rights reserved