THE BEST Black Eyed Peas and Collard Greens Soup | Vegan Instant Pot

collard greens

🥗Healthier: kale

💰Cheaper: spinach

Kale is a nutritious alternative, while spinach is more economical.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water

Homemade broth enhances flavor without added cost.

Chop 1 cup each of onions, celery, and green pepper into small pieces.

Mince 4 garlic cloves carefully.

Preheat the Instant Pot by pressing the sauté button.

Add oil or water to the pot and dump in the chopped vegetables.

Rinse the black eyed peas directly from the bag without soaking them.

Stir the vegetables in the Instant Pot until aromatic.

Add thyme, oregano, mild chili powder, cumin, smoked paprika, salt, and black pepper to the pot.

Pour in 4 cups of water or vegetable broth and one can of fire roasted diced tomatoes, squeezing the tomatoes to break them down as you add them.

Cancel the sauté mode, lock the lid on the Instant Pot, and press the pressure cook button for 15 minutes.

Prepare the collard greens by removing the central stem and chopping the leaves into bite-sized pieces.

Peel and chop 1 medium sweet potato into bite-sized pieces (optional).

After the pressure cooking phase, allow for a 10-minute natural release before opening the valve to release steam.

Once the steam is released, stir the soup and add another 3 cups of water, then press sauté to bring it back to a simmer.

Add the chopped sweet potato (if using) and let it simmer for a few minutes until tender.

Check the sweet potatoes for tenderness, then add the collard greens and simmer for a couple of minutes.

Taste the soup and adjust seasoning, adding more smoked paprika or liquid smoke if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary