Instant Pot Black Eyed Peas and Collard Greens Soup (Vegan)

Instant Pot Black Eyed Peas and Collard Greens Soup (Vegan)

from veganrunnereats.com
50 min
10 servings

This heartwarming vegan black eyed peas and collard greens soup in the Instant Pot makes a perfect one-pot meal to enjoy on New Year's Day or any other day of the year. Can be made with unsoaked or pre-soaked black eyed peas. Instant Pot cooking instructions listed below; stovetop instructions can be found in the blog post above. Gluten free, soy free, plant based, low fat recipe, with oil-free option.

Ingredients

  • 1.5 cup dry black eyed peas, unsoaked
  • 1 cup chopped yellow onion
  • 1 cup chopped green bell pepper
  • 1 cup chopped celery
  • 4 garlic cloves, minced
  • 1 1/2 tsp dried thyme
  • 1 tsp dried oregano
  • 1 Tbsp chili powder (mild or medium)
  • 1 tsp ground cumin
  • 2 tsp smoked paprika
  • Dash cayenne pepper
  • Salt, black pepper to taste
  • 1 can diced fire-roasted tomatoes
  • 7 cups water / vegetable stock (comes out great with Better Than Bouillon Vegetable Base*)
  • Large bunch collard greens, rinsed, stems removed
  • 1 medium sweet potato, peeled and cubed into 1-inch pieces (optional)
  • 1/2 tsp liquid smoke (optional)
  • Avocado oil/additional veggie broth or water, as needed for cooking
  • Louisiana-style hot sauce OR lemon wedges, to serve

Directions

  1. 1

    Press SAUTE button on your Instant Pot. Add 1-2 Tbsp avocado oil (or 2-3 Tbsp veggie broth/water for oil-free). Once hot, sauté chopped onions, green bell pepper, celery, and garlic until soft, about 3 min.

  2. 2

    While the vegetables are cooking, rinse dry black-eyed peas with cold water, and pick out debris, misshapen beans, etc. Add them to the Instant Pot along with dried thyme, oregano, chili powder, ground cumin, smoked paprika, cayenne pepper, salt*, pepper, fire-roasted tomatoes, and 4 cups of vegetable stock* / water.

  3. 3

    Press CANCEL. Lock the lid in place, making sure that the vent lever is set to pressure. Press the PRESSURE COOK button (or MANUAL on some pressure cooker models), and set the timer** for 15 min. It will take 10-12 min for your Instant Pot to reach high pressure.

  4. 4

    While you're waiting, prepare the rest of the ingredients. Rinse collard greens, remove tough stems, and chop the leaves into bite-sized pieces. Peel and chop the sweet potato (if using).

  5. 5

    Once the pressure cooking time is up and your Instant Pot beeps, follow 10-minute natural pressure release opening method: let the timer reach 10 minutes, then press CANCEL and carefully release the steam (depending on your Instant Pot model, you'll either need to turn the pressure knob into venting position, or press the button next to the vent). Open the lid and stir the soup.

  6. 6

    Add 3 more cups of veggie broth/water. Press SAUTE button and bring the soup to a simmer.

  7. 7

    IF MAKING THE SOUP WITH A SWEET POTATO: add the cubed sweet potato into the soup, and simmer for 5-7 min, or until the potato cubes are fork-tender but still hold their shape. Stir in chopped collard greens, simmer for 1-2 min.

  8. 8

    IF NOT USING A SWEET POTATO: once the soup starts simmering, stir in the collard greens, and cook for 1-2 min.

  9. 9

    Taste the soup and adjust the seasoning (I usually add more smoked paprika and salt). If using liquid smoke, stir it in at this time. Press CANCEL. Let the soup rest for 10-15 min, then serve with Louisiana-style hot sauce and/or lemon wedges at the table.