Instant Pot Black Eyed Pea and Beet Green Soup Recipe

Cooking Directions

• STEP 1.Turn on the Instant Pot and select the saut茅 function.
• STEP 2.Add olive oil, onions, carrots, celery, and garlic to the pot and saut茅 until the vegetables are softened.
• STEP 3.Add black eyed peas, beet greens, vegetable broth, bay leaves, thyme, salt, and pepper to the pot.
• STEP 4.Close the Instant Pot lid and set the pressure release valve to the sealing position.
• STEP 5.Select the manual or pressure cook function and set the timer for 15 minutes.
• STEP 6.Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully quick release any remaining pressure.
• STEP 7.Remove the bay leaves from the soup and stir well before serving.
• STEP 8.Serve the Instant Pot Black Eyed Pea and Beet Green Soup with crusty bread and enjoy!

Cooking Tips

• If you don't have an Instant Pot, you can also cook this soup on the stovetop.
• To cook on the stovetop, saut茅 the vegetables in a large pot, then add the remaining ingredients and simmer for about 1 hour, or until the black eyed peas are tender.
• Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• To reheat the leftovers, place the soup in a pot and heat over medium heat until warmed through.
• Serve the reheated soup with crusty bread for a delicious and comforting meal.