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Black Eyed Pea & Smoked Turkey Soup

We are loving this Instant Pot recipe for Black Eyed Pea Soup using our Naturally Smoked Turkey Thigh. It gives a rich, smoky flavor to this comforting soup.

  • Prep Time

    15

  • Cooking Time

    30

  • Serves

    6

Ingredients

  • 1 Diestel Naturally Smoked Turkey Thigh (swap in breast meat or trimmings from your whole turkey if desired)
  • 1 cup dried black-eyed peas
  • 4 oz bacon (chopped)
  • 5 cups chicken broth
  • 3 cups fresh spinach
  • 1 cup onion (chopped)
  • 1/2 cup carrots (diced)
  • 1/2 cup celery (chopped)
  • 2 cloves garlic (minced)
  • 2 tbsp apple cider vinegar
  • 2 bay leaves
  • 1/2 tsp dried italian seasoning
  • 1/2 tsp black pepper

Directions

  1. Rinse the black-eyed peas and set aside.
  2. Set pressure cooker to sauté setting and cook the bacon until crispy. Remove from the pressure cooker and set aside on a paper towel-lined plate.
  3. Add the onion, celery, and carrots to the pot. Cook until onion is translucent.
  4. Add the garlic, bay leaves and italian seasoning. Stir until well incorporated.
  5. Add broth and stir until well combined.
  6. Turn off pressure cooker. Add the black-eyes peas, cooked bacon, turkey thigh, and apple cider vinegar to the pot.
  7. Lock the lid and set the pressure cooker to pressure cook on high for 15 minutes.
  8. When the timer goes off, let sit for 15 minutes.
  9. Release the pressure, open the lid and remove the thigh. Chop meat and return to the soup.
  10. Add spinach to the soup. Stir until the spinach begins to wilt.
  11. Serve and enjoy!

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