Quick Black-Eyed Pea Soup | Instant Pot recipe

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Instant Pot Black-Eyed Pea Soup is a quick and satisfying dinner made with dried black-eyed peas, carrots, and okra, plus a ham hock for a rich and smoky flavor. 

Picture of Insta Pot black eyed pea soup with diced carrots, okra, ham, and black eye beans in a white bowl.

Why You’ll Love Black-Eyed Pea Soup

This is a super-quick one-pot meal that’s deeply satisfying and warming for the winter. It’s an easy dinner to make in your Instant Pot / pressure cooker with pantry ingredients.

We’ve been making this black-eye pea soup during the winter for years. If you’re new to cooking with dried beans or peas, be sure to check out our how-to post about making a pot of black beans in the Instant Pot. 

This is one of our go-to Instant Pot soup recipes with beans, along with Mexican Pinto Bean Soup, Cajun 15 Bean Soup, and Smoky Ham Hock and Pinto Bean Soup

Update: We first made this recipe as an adaptation from a recipe in the cookbook Cooking Under Pressure by Lorna Sass. We’ve since updated the post with new tips and photos!

Ingredients for Instant Pot black eyed pea soup, including broth, bone in ham, diced carrots, black eyed peas, okra, onions, and garlic.

INGREDIENTS YOU NEED

Here’s what you need for this hearty black-eyed pea soup:

  • Onion and garlic. These form the flavor base of your soup. 
  • Chicken broth. You can use store-bought broth or make your own in the Instant Pot. If you really want to up the ham flavor, you can also use water with ham base.
  • Ham hock. This is optional, but adds a deliciously smoky and rich flavor to your soup.
  • Black-eyed peas. Use dried peas, and be sure to check them for any debris and rinse them well. 
  • Carrots. Peel your carrots and slice them evenly. 
  • Okra. Let your frozen okra defrost first. 
Ingredients added to an Instant Pot ready to cook black eyed pea soup.

How to Make Black-Eyed Pea Soup in an Instant Pot

This easy recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL.

Start by cooking the onion in the pressure cooking pot on Sauté. When the onion is tender and translucent, add the garlic and cook it for another minute. 

Next, add the black eye peas, broth, and the ham hock, if you’re using it. Cook this on high pressure for 10 minutes. After the cook time ends, release the pressure with a manual pressure release, and carefully remove the lid. 

Black eyed pea soup with diced carrots, okra, ham, and black eye beans cooked in an Instant pot with a ladle of soup ready to serve.

Remove the ham hock from the Instant Pot and add the carrots and okra. Cut the meat off the ham bone and add it back into the soup, along with the tabasco or hot sauce. Select Saute to bring the soup to a simmer until the vegetables are cooked, about four minutes.  

Finally, taste your soup and add salt or more hot sauce if you like. Serve and enjoy!

Close up picture of Instant Pot black eyed pea soup with diced carrots, okra, ham, and black eye beans in a white bowl.

Important Tips for Making Black-Eyed Pea Soup

  • We prefer to use the smoked ham hock, which we buy precooked at the grocery store. We find them at our local grocery store and have seen them at Walmart as well. You can also use a smoked pork shank or even post-Christmas ham bones, too. 
  • Before pressure cooking, score the thick skin of the ham hock with a sharp knife to make it easier to remove after cooking. Just make a cross-hatch pattern on the ham skin. 
Black eyed pea soup topped with fresh parsley, in a white bowl and placed in front of an Instant Pot.

Frequently Asked Questions about Black-Eyed Pea Soup

How should I store leftover soup?

Store leftover black eye pea soup in an airtight container in the fridge for up to four days. 

Can I freeze cooked black-eyed peas?

Yes, you can freeze the cooled, cooked soup for up to six months. 

Is there a good substitute for okra?

Frozen, defrosted green beans are a good substitute if you’re not a fan of okra. 

Do I need to soak black-eyed peas?

No, there’s no need to soak your dried peas for this recipe. They become tender and soft with just 10 minutes of pressure cooking. 

Picture of pressure cooker black eyed pea soup with diced carrots, okra, ham, and black eye beans in a white bowl.

MORE Instant Pot Soup Recipes

Try these other warm and cozy soup recipes in your pressure cooker next:


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Picture of Instant Pot black eyed pea soup with diced carrots, okra, ham, and black eye beans in a white bowl.

Quick Black-Eyed Pea Soup with Ham

Servings: 6 to 8 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Additional Time: 20 minutes
Total Time: 20 minutes
Course: Soup
Cuisine: American
This Instant Pot black-eyed pea soup is a quick, healthy dinner that’s warm, cozy, and full of carrots, okra, and beans. 
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Ingredients

  • 2 tablespoons olive oil
  • 1 large onion coarsely chopped
  • 1 large garlic clove finely minced
  • 6 cups chicken broth
  • 2 cups dried black-eyed peas picked over and rinsed very well
  • 1 smoked ham hock optional
  • 3 large carrots peeled and sliced
  • 1 bag 10 oz frozen (defrosted) slice okra
  • 1 to 2 cups roughly chopped trimmed collard greens or spinach optional
  • Tabasco or cayenne pepper to taste (optional)
  • Salt if needed, to taste

Instructions

  • Select Sauté to preheat the pressure cooking pot. When hot, add oil and onion and cook, stirring occasionally until the onion is tender, about 5 minutes. Add the garlic and cook for an additional minute.
  • Add the broth and scrape the bottom of the pot. Add the black-eyed peas, ham hock, and collard greens (if using). Lock lid in place, select High Pressure, 10 minutes cook time and press start. When the cook time ends, use a quick pressure release. When the valve drops, carefully remove the lid.
  • Remove the ham hock and set aside.* Stir in the carrots, okra, and spinach (if using). Return the lid to the pressure cooking pot and allow the veggies to cook until tender, about 3 to 4 minutes. (However, if your carrots are sliced thick or the okra isn't fully defrosted, you may need to select Sauté and simmer with the lid off to ensure they cook through.)
  • While the veggies are simmering, cut the meat off of the ham hock, and stir it into the soup. Then add the Tabasco (if using) or cayenne, and adjust the seasonings if necessary. (I added about a teaspoon of salt and a 1/8 teaspoon of cayenne pepper.)
  • Serve hot with a slice of cornbread.

Notes

*If you prefer a thicker soup, after you remove the ham hock, remove a few cups of soup (about a third to half) and blend in a blender until smooth, then return the blended soup to cooking pot and stir until combined. Then stir in the carrots and proceed with the recipe.
Adapted for the electric pressure cooker from Cooking Under Pressure by Lorna Sass.

Nutrition

Serving: 1g | Calories: 225kcal | Carbohydrates: 34g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 5mg | Sodium: 854mg | Fiber: 8g | Sugar: 6g

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originally published December 16, 2023 — last updated June 1, 2024
Categories: Soup