Black Eyed Pea Soup

5 from 1 vote

This black eyed pea soup recipe is bursting with Cajun flavors like smoky sausage, roasted tomatoes, and the holy trinity of vegetables. It cooks quickly using dry beans with simple ingredients.

Prep Time 5

Cook Time 1 10

Pressure Build 15

Total Time 1 30

Servings

Calories 213kcal

Equipment

8-quart Instant Pot

Ingredients

2 tbsp avocado oil
16 oz smoked sausage I used andouille and cut it into 1-inch wide pieces
1.5 cup yellow onions diced, I used one small yellow onion
1 cup bell pepper diced, I used a green bell pepper
1 cup celery diced
5 garlic cloves minced
30 oz roasted tomatoes I used 2 cans (about 15 oz each) of fire-roasted tomatoes
1 lb black-eyed peas dried beans, about 3 cups
9 cups water
3 tbsp better than chicken bouillon
4 bay leaves
1/2 tsp black pepper
1 tsp cajun seasoning or more to taste, homemade, click for recipe

Instructions

Add the beans to a mesh strainer. Rinse under cold water for 1 minute. Allow to drain.
Add avocado oil to the bottom of the instant pot on "medium-high" sear/sauté.
Add sausages, peppers, celery, onions and garlic. Sauté for 10-12 minutes (the onions will be translucent and the sausages will be browned). Turn off the sear-saute function on the instant pot.
Add the tomatoes, beans, water, bouillon, and bay leaves. Stir to combine.
Cover the instant pot with the pressure cooker lid. Set the lid to “seal”.
Turn on high pressure for 40 minutes.
After the 40 minutes is up (mine turns to the warm setting after it’s done cooking), keep the lid on for 20 minutes.
Manually release the pressure by turning the knob from seal to vent. Remove the lid.
Stir, add seasonings, salt and pepper to taste.

Nutrition