I had leftover honey baked ham from Mother’s Day and a bag of dried black eyed peas in the pantry so I thought it would be a good time to experiment with instant pot black eyed peas and ham soup. I can’t say this southern classic is something I’m familiar with but my husband and I were very happy with the results.
My ham had a very sweet crust, so this delicious bowl of comfort food ended up with a nice sweet and savory flavor. I liked the kick of some fresh ground pepper on top to balance out the sweetness and some fresh parsley to garnish, but my husband has a sweet tooth and was happy without the extras on top. This one pot meal was easy to make and easy to clean up and will freeze well if you have leftovers, which is perfect for meal planning.
- 1 lb bag of dried black eyed peas
- 4 cups of chopped honey baked ham
- 6 cups of low sodium chicken stock
- ½ tsp sea salt
- 2 cups of chopped yellow onion (approximately 1 medium onion)
- 1 cup of chopped carrots (approximately 2 carrots)
- 1 bay leaf
- (optional) fresh ground black pepper to taste
- (optional) fresh parsley to garnish
- Chop ham, onions and carrots and saute in the instant pot for 5 minutes
- Then add dried black eyed peas, bay leaf, sea salt, and low sodium chicken stock.
- Set instant pot to 30 minutes on high pressure. Then let it natural release for 15 minutes before releasing the rest of the steam.
- (optional) Garnish with fresh chopped parsley and freshly ground black pepper to taste.