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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.
You may also enjoy these amazing Instant Pot Recipes too Instant Pot Beef Tips, Instant Pot Mashed Potatoes, Instant Pot Creamy Mac n Cheese, and Instant Pot Garlic Green Beans!
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.
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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 least 30 minutes for flavors to come together.
Other Instant Pot Recipes
This stuff is so good you will want to eat it right out of the pot!
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Instant Pot Black-Eyed Pea and Collard Green Soup
Ingredients
- 4 slices bacon, cut into small pieces
- ⅓ 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
- ¼ cup wild rice
- ¼ cup long grain white rice
- 1 lb dried back-eyed peas, rinsed and drained
- 1 tsp sea salt
- ½ tsp black pepper
- ⅛ tsp cayenne pepper, (or to taste)
Instructions
- Set Instant Pot {6 Quart} 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
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Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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My husband LOVES when I make this. It’s a hit every single time.
Thank you, Patrice! I am so glad you enjoy it. I have been making soups a lot lately and this one is a favorite of ours too!
I’ve made this at least 4 times and it’s always a winner. I do add additional seasonings to our taste.
That is awesome, Patrice. I am so glad you enjoy it!
There’s a very short list of foods I don’t like, 3 of which are black eyed peas, collard greens, & ham. However, in this soup they’re a wonderful combination. Tasty, hearty, & filling. This has become a New Year’s tradition in my household that the whole family enjoys. We make some *slight* alterations, but discovering this soup has been a game changer.
So glad you gave it a try and it’s a go-to for you and your family! Makes my day! Happy New Year!
Anybody ever try substituting the collards with either spinach, kale or cabbage? I can’t find collards …
I have not but I think any of them would work well. Please, let me know if you try it.
This is a really delicious soup. I made the soup as written but added a few bay leaves. We coupled the soup with generous portions of cornbread and everyone had seconds. This is a soup that my husband and daughter devoured and requested that I make every New Years and throughout the year! Thank you for an scrumptious recipe!
This makes my heart glad! I am so glad your family enjoys and requests this as a tradition!
do you rinse the rice first?
I do not rinse it.
I’m going to try this for New Years as I don’t want to make two separate pots. I’m going to have to half the recipe though. I don’t have ham, but I do have a nice package of ham hocks.
Ham Hocks will work great too! Enjoy! I hope you have a wonderful New Year! I would love to hear what you think!
Oh my STARS! I tried this today and I’m in love. BEST recipe I’ve tried in a long time. For the rice, I used a Rice-A-Roni Wild and Long grain rice box with the seasoning included. I fixed some cornbread and dumped a huge slice in my bowl. I’ll make this often.
Thank you DeeAnn!I am so glad you enjoyed it! It is packed with lots of flavor for sure!
I modified it a small bit to potentially reduce quantity. I used one bunch of collards, a can of black eyed peas, 2 hocks, two handfuls of white rice, 4 sliced bacon, and an onion. I also only used 32oz broth. Yummy!
Do you soak the peas before you cook?
No it is not necessary to soak them.
This was the first time that I’ve made black eyed peas and my husband loved it! My grocery store only had the store brand wild rice which was long grained and wild with herb seasonings. Does the wild rice you use have seasonings?
Patrice, I use the rice without seasonings, but if you cannot find it give it a try. It may add a different flavor, but should still be delicious. The rice sort of is just a thickening agent in the soup and gives it a great texture. I hope you enjoy!
If I don’t use rice and my peas are fresh/frozen not dried would I need to decrease the liquid?
Stephanie, I have not tested either of these so it’s hard to say exactly what adjustments you will need to make with the liquid. The rice mostly thickens the soup.If I get a change to do some testing with fresh frozen peas, I will let you know.
Made this for New Year’s Day and it was great! Stuck to the recipe and cook times exactly except I swapped the ham hock for smoked pork neck and used brown rice instead of wild/white. 30 min cook time was spot on.
I just made this for dinner, no alterations, and it’s really good! Serving with corn bread should be mandatory. YUM! This one is going in my recipe box.
Notes:
1. Use a regular broth. I used a no sodium broth, bc I was worried about the saltiness from the bacon and ham hock. Having drank a lot last night, the lack of salt was welcome. Extra time I’ll use regular broth to up the saltiness.
2. My peas were a little mushy, so next time I’ll on,y cook for 28 min.
I so agree about the cornbread! It’s a must ;)! The broth or stock I used was regular sodium. I am so glad you enjoyed it! It’s one of my favorite soups! Happy New Year Jennifer, I hope your 2019 is amazing!
This was amazing. Period.
Does this soup freeze well? Also, can I use chopped ham instead of a ham bone/hock?
Yes, I freeze this soup and it held up well! I would think cubed ham will work just fine, I always use a ham bone and it has tons of flavor.