Instant Pot New Years Day Soup

My Mother was born and raised in North Carolina and can cook her butt off.  We grew up eating Black Eyed Peas on New Years Day.  African American traditions say eating Black Eyed Peas on New Years will bring prosperity.  I didn’t eat any the last few New Years Days so maybe that’s why I’m still working my fingers to the bone.  Since I acquired my Instant Pot, I am constantly on the prowl for new recipes.  There are several cookbooks out there, but the majority of them only have a few really good recipes.  I found the cookbook Instantly Delicious at Kohls of all places.  It includes over 250 recipes that are not only easy to make but also simple for a non-foodie like myself.  

I have made this soup twice, and my friends and family love it. The ingredient list was simple enough.  I’m sure you can make it just as easily without an Instant Pot, but using one really does cut down the cooking time.  After prep, the soup cooked for only 20 minutes.  Yes…. you read that right 20 minutes!  

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Instant Pot New Years Day Soup

My family devoured this soup.  Mine came out a little thicker than a traditional soup.  The next day, I served it over rice.  It was even better! For those of you on the WW plan, for a serving size of 10, each serving is only 2 smart points!!  SCORE!! 

Course Soup

Keyword 2 smart points, black eyed peas, ham, kale

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 10 People

Author Instantly Delicious Cookbook

Ingredients

• 2 cups Black Eyed Peas rinsed and drained
• 4 cups Water
• 2 tbsp Olive Oil
• 1 cup Chopped Onion
• 1/2 cup Chopped Bell Pepper
• 2 large Garlic Cloves
• 6 cups Chicken Bone Broth or Chicken Stock
• 8 ounces Cubed Cooked Ham
• 1 tsp Salt
• 1/2 tsp Liquid Smoke
• 1/4 tsp Ground Black Pepper
• 1/4 tsp Crushed Red Pepper
• 6 cups Kale Leaves firmly packed

Instructions

1. 1. Place the drained peas and the 4 cups of water in the inner pot of a 6-quart Instant Pot.  Lock the lid; turn the Pressure Valve to "sealing." "Pressure Cook (high pressure) for 2 minutes.  Open the cooker using a Slow Pressure Release.  Drain the peas; rinse and drain.

2. 2. Wash the inner pot, dry, and return to the cooker.  Press SAUTE (normal). Add the olive oil.  When the oil is hot, add the onion and bell pepper.  Cook, stirring constantly, 3 minutes.  Add the garlic; cook, stirring constantly, 30 seconds.  Add the broth/stock, scraping the pot with a wooden spoon or plastic spatula to loosen brown bits until the bottom of the pot feels smooth. Stir in the drained peas, ham, salt, liquid smoke, and peppers.

3. 3. Lock the lid; turn Pressure Valve to "Sealing". Pressure Cook (high pressure) for 8 - 10 minutes.  Allow a 5-minute natural pressure release. Turn the valve to "venting" to release the remaining pressure.  Turn off the cooker.  

4. 4. Press Saute (normal). Add the kale.  Cook, stirring often, 5 minutes or until the kale is tender.  Turn off the cooker. Ladle the soup into bowls and serve hot. 

When I added all of the ingredients into the Weight Watchers app, I was surprised that each serving is only 2 smart points.  If served over 1/2 cup cooked rice, add 3 points.  You can also serve this soup with a side of cornbread.  I’m sure the recipe can be modified if you don’t own an Instant Pot.  You would need to cook the black-eyed peas according to package instructions.  Once fully cooked, follow the recipe an cook on the stove.

If you try it, let me know!