Make this hearty and delicious homemade soup in no time at all with your instant pot. It will definitely take the chill off on a cold day! Sometimes my recipes are born of necessity. Meaning that I was tired, hungry and not in the mood to conquer the grocery store! I made a quick rundown of what I had on hand in the fridge and pantry and decided to make soup! The results were yummy, and I’ve been serving it ever since. I love that it’s so easy to put together and then I just set the instant pot and hearty soup that would’ve taken hours in the crock pot is ready to serve in about an hour.
Simple, basic ingredients create lots of hearty flavors!
Truthfully, I was always a little fearful of pressure cookers because I remember all of the steaming and sputtering back in the day when I watched my mom and grandma use one. More than likely the fact the I was repeatedly cautioned as a child to stay away from the pressure cooker had something to do with that fear. The same could be said about my fear of snakes, but I won’t go into that now! I was ecstatic when I went off to personal chef’s school several years ago and learned that there was an electric “pressure cooker” so I purchased one and have been enjoying instant pot cooking since then.
Homemade goodness fast!
I’m in love with the fact that this soup is so simple and rustic. Just chop the ham in fairly large irregular shapes, same goes for the carrots because it gives it that really “homemade” right from grandma’s kitchen feel. Serve it with rustic bread, rolls, crackers or warm cornbread. Delish!
- 1 1/2 cup dried black eyed peas, sorted and washed
- 1 Tablespoon olive oil
- 1/2 onion; diced
- 2 garlic cloves; crushed
- 4 carrots; cut into 1-2" pieces
- 1 14.4 oz can diced tomatoes
- 1 7 oz can diced Hatch green chile
- 6 cups water
- 2 cups cubed ham ( I love to use leftovers!)
- 2 tsp. Kosher salt
- 1/2 tsp. ground pepper
- 1 tsp thyme
- Set your instant pot to "brown" setting.
- Add olive oil.
- Add onions and garlic then brown for about 3 minutes or until they are starting to soften.
- Then add ham and carrots and continue to brown for another 2-3 minutes.
- Add blackened peas, water, tomatoes, green chile, salt, pepper and thyme.
- Set your instant pot to high and cook for 20-25 minutes. (check your instant pot manual) *see notes
- *Also adjust cooking time to how you prefer your back-eyed peas to be cooked. I like mine a tiny bit firm, so I don't cook as long!
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Apple Blueberry Scone Topped Cobbler
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