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Instant Pot Black Eyed Pea Soup

Have you ever tried making Black Eyed Peas in your Instant Pot? Or any dry beans from scratch, for that matter? If you haven’t, you’ve been missing out on MAJOR savings! We make dried beans a couple times a week in the Instant Pot. Utilizing vegan meals like this Instant Pot Black Eyed Pea Soup can save you a bundle at the grocery store by cutting out the two most expensive things in the grocery store, meat and dairy!

When I started Instant Loss we were a single income family with a grocery budget of $150 every two weeks for a family of 5. I was only able to achieve this by increasing our plant based foods and decreasing our animal products. To this day, we still eat two plant based meals a day and only one a day that contains meat and/or dairy.

This is one of our staple, go-to soups. If you have an 8-quart Instant Pot, you can double this soup and freeze a batch for later!

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This Black Eyed Pea Soup is very light but incredibly filling. If you have a family full of meat eaters, I suggest browning a pound of pork sausage and throwing that in with all the other ingredients before you pressure cook for an added richness that will make everyone happy!

If you make this recipe please share a link to the recipe online and tag me (@instantloss)! I love to see what you are cooking up in your kitchen!

For other amazing Instant Pot recipes, pick up a copy of one of my cookbooks at your local bookseller! The Instant Loss Cookbook tells the story of how I lost 125 pounds in one year, just eating real food at home! Our second cookbook, Instant Loss Eat Real, Lose Weight just hit stores and is a National Best Seller! It focuses on how to ditch the diet mindset, heal unhealthy habits, and repair your relationship with food! Packed full of 125 NEW recipes, it is a must have for every healthy cook!

For more awesome Instant Pot recipes, click here!

5 from 4 votes

Instant Pot Black Eyed Pea Soup

Print Recipe


  • 1/2 large yellow onion, diced
  • 1/2 large red bell pepper, seeded and diced
  • 5 garlic cloves, minced
  • 3 medjool dates, pitted and roughly chopped
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon dried parsley
  • 1 tablespoon dried oregano
  • 1/2 tablespoon chili powder
  • 1 teaspoon fine ground sea salt
  • 1/4 teaspoon red pepper flakes
  • 1 cup dried black eyed peas
  • 4 cups + 3 tablespoons water, divided
  • 3 tablespoons tomato paste
  • 2 cups baby spinach or kale leaves


  • In a large bowl, submerge the dried black eyed peas in water for 8 hours or overnight. Rinse and drain them. Set aside. 
  • Preheat the Instant Pot using the SAUTE function.
  • When the display panel says HOT, add the onion and bell pepper. Cook, stirring frequently, until the vegetables brown and begin to stick to the bottom of the pot, about 6 minutes.
  • Stir in 3 tablespoons of water and continue to cook, stirring, until onion is soft and lightly browned. Stir in garlic, dates, vinegar, parsley, oregano, chili powder, sea salt, and red pepper flakes. Cook 1 min, stirring continually.
  • Add the soaked and drained black eyed peas to the pot, along with the remaining 4 cups of water and tomato paste. Place the lid on the cooker and make sure the pressure knob is in the SEALING position. Using the display panel select the CANCEL button. Then the MANUAL/PRESSURE COOK function, high pressure, and use the +/- buttons until the display reads 9 minutes.

  • When the cooker beeps to let you know it’s finished, switch the pressure knob from the sealing to the venting position.
 Remove the lid, add the baby spinach, and stir until the spinach has wilted. Salt to taste and serve warm.
Servings: 6
Author: Brittany Williams


  1. This looks absolutely delightful and incredibly, I have all of the ingredients!! Thank you thank you!

  2. I can’t wait to try this! I might recommend you add to the ingredients that the beans need to be soaked. I went to make this for a quick lunch thinking I had all the ingredients ready to go, but then started to read the instructions and found the beans needed to be soaked. Argh! I’ll have it for lunch tomorrow and leave a rating 🙂 thanks for sharing your cheap soup recipes with us!

    1. 5 stars
      Reading the instructions and ingredients is a very important step when cooking a recipe for the 1st or even 4th time. If you are pressed for time you can always use canned beans instead of dried beans.

  3. 5 stars
    I used ancho powder and green curly kale and the flavor was wonderful! I added the kale before pressure cooking and it was cooked well. I love that there is no oil in this one! Thanks for a great recipe.

  4. I made this for the first time this evening. Oh my. I ate one bowl for my dinner and have four bowls in the fridge for my lunches this week….that is if I can refrain from eating a second bowl tonight. It is wonderful!

  5. Nutrition information? Really like these weight loss recipes but y`all need to post the calories etc so we can track. Thanks!!

    1. Patricia,
      I appreciate you reaching out! I am so happy to hear that you love the recipes you have made so far! If you punch the exact ingredients you used to create the recipe into an app like myfitness pal you’ll be able to quickly get the nutritional information. The main reason I don’t include the nutritional information, is because all ingredients have different nutritional information so it will always vary depending on the ingredients you’re using.

  6. 5 stars
    This is delicious! I made double batch, added a few more veggies, 2 Habanero Peppers, and used Organic Veggie broth instead of water. It is packed with flavor. Thank you for sharing!

  7. This soup is AWESOME!!! Just made this for meatless Monday dinner. Added kale gnocchi as I didn’t have kale or spinach. Delicious!!

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