1-Getting started: Getting started with Instant Pot black eyed pea soup is easier than you might think, thanks to the magic of pressure cooking. Begin by prepping your ingredients to ensure everything flows smoothly. The key is to sauté first for that deep flavor, then let the Instant Pot do the rest.

2-First, set your Instant Pot to sauté mode and add 1 tablespoon extra-virgin olive oil. Sauté the diced onion, celery, and carrots for 2-3 minutes until they soften and release their aromas. Next, add the finely chopped garlic and cubed ham, stirring for another 2-3 minutes to build more layers of taste. Here’s where it gets simple: Stir in the soaked and drained black eyed peas, along with 6 cups of broth, 1 tablespoon smoked paprika, 1 bay leaf, and 1 tablespoon fresh thyme.

3-Secure the lid on your Instant Pot, set the valve to sealing, and cook on manual high pressure for 10 minutes. After that, allow a natural pressure release for 20 minutes, then quickly release any remaining pressure. Open the lid carefully, remove the ham bone or hock if used, chop the meat, and return it to the pot. Finally, mix in the 2 cups of packed kale or collard greens and 15 ounces of canned diced tomatoes, then season with salt and black pepper. Let the residual heat wilt the greens, or use sauté mode for a few more minutes if needed.