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5 from 19 votes

Instant Pot Black Eyed Peas

Learn how to make Instant Pot Black Eyed Peas (Pressure Cooker Black Eyed Peas). Flavorful hearty black-eyed pea soup with creamy beans & tender ham. Comforting, nourishing, & nutritious!
Servings 4 - 6
Total Time 55 mins


  • 1 pound (454g) dried black eyed peas , rinsed and drained
  • 1.5 - 2 pounds (680g - 907g) smoked ham hock , cut
  • 5.5 cups (1375ml) unsalted chicken stock
  • 1 - 2 tablespoons (15ml - 30ml) olive oil
  • 3 (230g) roma tomatoes , quartered
  • 1 (260g) onion , sliced
  • 6 cloves (25g) garlic , crushed
  • 2 (0.2g) bay leaves
  • 1 teaspoon (5ml) tomato paste
  • 1 teaspoon (1g) dried thyme
  • 1 teaspoon (3g) smoked paprika
  • ½ teaspoon (1.5g) ground cumin
  • ½ teaspoon (0.6g) cayenne pepper (if you like it a bit spicy)
  • ½ teaspoon (3g) fine salt or table salt
  • 2 cups (90g) kale or green collards , chopped
  • Black pepper and salt to taste


  • Prepare Ingredients: Rinse the black eyed peas under cold running water, then drain well. Cut the pork hock into smaller pieces.
  • Brown Tomatoes and Onions in Instant Pot: Use "Sauté More" function to heat up Instant Pot. Wait until it says "HOT" on the screen (~8mins).
    Add 1 - 2 tbsp (15 - 30ml) olive oil in Instant Pot. Ensure the whole bottom is coated with olive oil. Add in quartered tomatoes and sliced onion, then saute for 4 - 5 minutes.
  • Saute Spice and Garlic: Add in 6 crushed garlic cloves, 2 bay leaves, 1 tsp (5ml) tomato paste, 1 tsp (1g) dried thyme, 1 tsp (3g) smoked paprika, ½ tsp (1.5g) ground cumin, and ½ tsp (0.6g) cayenne pepper. Saute for another minute until fragrant.
  • Deglaze Instant Pot: Pour 1 cup (250ml) unsalted chicken stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix.
  • Pressure Cook Black Eyed Peas: Add in ½ tsp (3g) fine salt and remaining (4.5 cups, 1125ml) unsalted chicken stock, then give it a quick stir. Add in pork hock pieces. Add in 1lb (454g) black eyed peas (ensure they're fully submerged in the cooking liquid).
    If you're using green collards, add them in here. (If you're using Kale, don't add them yet).
    Close lid, then turn Venting Knob to Sealing position.
    1. For Beans With a Bit of Chew: Pressure Cook at High Pressure for 12 minutes + Natural Release for 15 minutes.
    2. For Tender Beans: Pressure Cook at High Pressure for 14 minutes + Natural Release for 20 minutes. Open the lid carefully.
  • Season & Thicken Soup: Press the "Saute" button to bring it back to a full boil. Stir with a ladle to thicken the soup.
    *Note: The longer you boil the soup, the thicker it will be. The soup will also thicken a bit once chilled to serving temperature.
    Add in kale, then let it boil for 3 - 4 minutes.
    Taste and adjust the seasoning with more salt and black pepper. (For reference: we added 4 pinches of salt to season properly).
  • Serve: You can serve this deliciously hearty Black Eyed Peas Soup with cornbread! Enjoy~


Rate Amy + Jacky's Recipe: If you've tried our recipe, don't forget to rate the recipe in the Comments section. Thank you!
Author: Amy + Jacky
Calories: 474kcal


Calories: 474kcal | Carbohydrates: 28g | Protein: 37g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 95mg | Sodium: 308mg | Potassium: 1015mg | Fiber: 6g | Sugar: 6g | Vitamin A: 2811IU | Vitamin C: 37mg | Calcium: 102mg | Iron: 5mg