Comments on: Quick Pressure Cooker Black-Eyed Pea Soup

By: Barbara Schieving

Barbara Schieving — Thu, 21 Dec 2017 19:45:19 +0000

In reply to Catherine. That's so nice - thanks Catherine!

By: Catherine

Catherine — Thu, 21 Dec 2017 19:35:40 +0000

I have to say you have one of the best pressure cooker web sites. Nicely organized and great photos. I use my instant pot constantly. Your recipes look wonderful.

By: Barbara Schieving

Barbara Schieving — Tue, 11 Apr 2017 01:52:41 +0000

In reply to Suzanne Edwards. Hi Suzanne - fresh green beans would be a good substitute.

By: Suzanne Edwards

Suzanne Edwards — Mon, 10 Apr 2017 18:14:24 +0000

Since nobody in my house likes okra——can you suggest another vegetable ? I thought of edammame.
I am also a newbie to the wonders of the electric pressure cooker ! Wish me luck !

By: Barbara Schieving

Barbara Schieving — Thu, 01 Jan 2015 18:37:33 +0000

In reply to Gianni Robinson.

Hi Gianni – I think you’d end up with super mushy black-eyed peas cooking them for that long, especially after soaking. I did some checking about soaking http://chowhound.chow.com/topics/929862 – they said not to soak, and also consulted Hip Pressure’s timing chart and she recommends an even shorter cook time. So I think you’ll be happy with my recommended cook time, but if you wanted softer peas, you could certainly lock the lid again and cook them a bit longer. Happy New Year to you too!

By: Gianni Robinson

Gianni Robinson — Thu, 01 Jan 2015 18:21:55 +0000

Happy New Year 2015! I’m going make this as traditional mom requires it every new years day. I have a question. l have seen other pressure cooker recipes that soak and rinse the peas over night or at least a few hours and pressure cook for 30 minutes but your directions only say 10 minutes. Is there something I missed?

Thank you and Happy New Year

By: Barbara Schieving

Barbara Schieving — Sun, 05 Jan 2014 16:06:51 +0000

In reply to Em anne.

If liquid is coming out of the valve you should wait for the pressure to release naturally – close the valve and turn off the pressure cooker. I’ve found with the pressure cooker off, the pressure will usually release within 10 minutes.

Probably the amount of liquid you used in the gravy wasn’t what cause the problem, it was the thickener in the gravy which caused it to foam. It’s best to add thickener after you’re done pressure cooking.

You shouldn’t have a probably using the 6 cups of chicken broth called for in this recipe.

Thanks for the great question.

By: Em anne

Em anne — Sun, 05 Jan 2014 15:31:39 +0000

I would love to make this. I’m new to pressure cooking. I have a Instant Pot and when I made beef stew I added about 3 cups of gravy. When it was done I opened the release valve to let the pressure out. Along with the steam the gravy was spitting out. I assumed I added to much liquid.I’m concerned about adding the 6 cups of liquid this soup calls for.

By: Amanda

Amanda — Wed, 20 Mar 2013 22:15:54 +0000

Sounds wonderful Barbara, I’m going to have to try that!

By: Brenda @ a farmgirl's dabbles

Brenda @ a farmgirl's dabbles — Wed, 20 Mar 2013 03:30:16 +0000

This looks comforting and delicious. I haven’t had ham hocks for so long, love to see it as an ingredient!