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Spicy Black-Eyed Pea Soup (Instant Pot)

Sue Lau
Prep Time 15 mins
Cook Time 1 hr
pressure release 7 mins
Course Soup, Soups and Stews
Cuisine American, Cajun, Southern
Servings 8


  • pressure cooker or instant pot


  • 1 pound dried black eyed peas (sorted)
  • 4 slices bacon (chopped)
  • 1 cup chopped onion
  • 1 cup diced celery
  • 1 cup diced carrots
  • 4-5 cloves garlic (chopped)
  • 1 tablespoon olive oil
  • 1-2 bay leaves
  • 1 teaspoon dried thyme
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 tablespoon Cajun spice
  • 8 ounces tomato sauce
  • 1 tablespoon Louisiana hot pepper sauce
  • 1 tablespoon Worcestershire sauce
  • 6 cups ham stock or vegetable broth
  • 13.5 ounces Johnsonville Andouille sausage


  • Saute the bacon, onion, celery, carrots and garlic in the olive oil in the Instant Pot on the sear setting until the bacon renders out.
  • Add all remaining ingredients except the andouille sausage and stir.
  • Place the lid on, lock and set the valve to closed.
  • Operate on Manual for 45 minutes.
  • When the time is up, use a wooden spoon to move the quick release valve open and let the steam subside completely.
  • While the steam is going down, saute the andouille sausage in a nonstick skillet until browned, then stir into the black eyed peas just before serving.


From the kitchen of palatablepastime.com
Keyword New Years