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!!
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
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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.
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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.
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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.
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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.