Hey there,
A rustic bowl of Instant Pot Black-Eyed Pea Soup (Mavromatika) is rooted in the traditions of the Greek countryside. This humble soup has been nourishing Greek families for generations. Made with black-eyed peas, olive oil, and herbs.
Greek cuisine has long embraced legumes as an affordable, nutritious staple. Their delicate flavor and creamy texture make them perfect for slow-cooked soups that warm both body and soul. Before you get started on this recipe, this is what I do: before using the Instant Pot, I start by boiling the beans for about 30 minutes. (You don’t have to take this step; this is something I do) This way, the recipe comes together in less time.
Black-eyed peas are not only delicious but also packed with plant-based protein, fibre, vitamins, and minerals. This makes the soup a fantastic choice for anyone looking for a healthy, nourishing meal. It is naturally vegetarian and budget-friendly, making it just as practical today as it was generations ago.
The generous drizzle of extra virgin olive oil added at the end is what truly gives this soup its authentic Greek character. Olive oil is at the heart of Mediterranean cuisine, adding richness and depth to the soup. A squeeze of fresh lemon juice before serving (also optional) brightens every spoonful and creates the perfect balance of flavors.
One of my favourite things about this recipe is that it’s a light lunch! Or dinner! Serve it as a complete dinner alongside olives, feta cheese, and a Greek tomato and cucumber salad. :)This Instant Pot Black-Eyed Pea Soup is proof that some recipes are often the simplest ones, made with love, patience, and a few ingredients.
Have a wonderful morning/afternoon/evening, everyone! 🙂
Rustic Black Eyed-Pea Soup
Ingredients
- 2 cups black-eyed beans
- 1 red onion finely chopped
- 1 ½ tbsp tomato paste
- 6 cups Wishbone vegetable broth or water
- ½ cup olive oil extra olive oil to drizzle over the soup.
- salt
- pepper
- feta cheese crumbled
- dill finely chopped (optional)
- lemon juice optional
Instructions
- Rinse the black-eyed peas thoroughly under cold water. Boil for 30 minutes before adding to the Instant Pot. Drain excess water.
- In the same pot, heat ½ cup olive oil over medium heat. Sauté the 1 red onion for 3-4 minutes, until slightly softened.
- Add the drained 2 cups black-eyed beansand the 6 cups Wishbone vegetable broth or water. Add the 1 ½ tbsp tomato paste, stir and season with salt and pepper.
- Seal the Instant Pot with the lid and turn the knob to sealing.
- Adjust the time to 17 minutes on High Pressure.
- Once the cooking time is complete, leave to depressurize.
- Serve the soup with garnished feta cheese and dill.
KALI SAS OREXI!! 🙂
