Instant Pot Black-Eyed Pea and Collard Green Soup has all your good luck and deliciousness wrapped up in one pot. A great way to start out the New Year.
This soup has all the good stuff needed to start out the New Year right! It’s packed full of peas, greens, pork, and just the right seasonings, just what’s needed for a prosperous year y’all! Pair it with some cornbread and you are all set!
Growing up in the South all of these are not just a suggestion for New Year’s Day, but it’s gotta be written in some law book somewhere, because it’s unacceptable to NOT eat these on January 1st!
Our standard fare always includes Collard Greens in some form, whether it be a big pot of southern collards, or Collard Greens au Gratin, black-eyed peas, and pork of some kind. We have Baby Back Ribs, Southern Fried Pork Chops or maybe a pork loin.
Ready to Cook Soup in a FLASH??
Set your Instant Pot to saute and cut pieces of bacon into pot and start frying them. Add onion and saute for a minute or two then add in garlic. Pour in rinsed beans, chopped collard greens, chicken stock, ham bone or hock, and spices.
Cover and close valve. Set to manual high pressure for 30 minutes. Once done let it naturally release for 10 minutes then open valve to manual release.
This is so delicious with a great big hunk of cornbread dunked in the bowl!
*This is great for leftover black-eyed peas and collard. Just throw the ingredients in a pot on the stove and let cook at lease 30 minutes for flavors to come together.
Come on over to and let us know what your
New Year traditions are!
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This stuff is so good you will want to eat it right out of the pot!
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- 4 slices bacon, cut into small pieces
- 1/3 cup sweet onion, diced
- 3 cloves garlic, minced
- 64 ounces chicken stock or broth
- 1 ham bone or hock (with meat still on bone)
- 3 cups collard greens, chopped
- 1/4 cup wild rice
- 1/4 cup long grain white rice
- 1 lb dried back-eyed peas, rinsed and drained
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/8 tsp cayenne pepper (or to taste)
Set Instant Pot to saute feature and brown bacon pieces. Add in onion and saute for 1 minute. Add minced garlic and saute another minute.
Pour in chicken stock, black-eyed peas, collard greens, wild rice, white rice, salt, black pepper and cayenne pepper. Stir. Add in ham bone or hock. Lock lid and make sure valve is closed. Set to Manual High Pressure for 30 minutes.
When done let natural release for 10 minutes then manually release. Serve