Quick Black Eyed Pea Soup

• 1-2 tablespoon butter or oil
• 1 each onions coarsely chopped
• 1 each garlic clove, finely minced
• 2 cups black-eyed peas dried, picked over, rinsed
• 6 cups chicken beef, or vegetable stock
• 1 each ham hock smoked, optional
• 3 each carrots peeled, cut in 3-4 chunks
• 10 ounces okra baby, fresh, trimmed, or frozen, thawed
• 1 x red hot pepper sauce tabasco sauce, or cayenne pepper, to taste
• 1 x salt to taste

1. Heat the butter in the cooker; saute the onion and garlic until the onion is lightly browned, about 4 minutes.
2. Add the peas, stock, ham hock (if desired), and carrots.
3. Lock the lid in place and over high heat bring to high pressure.
4. Adjust heat to maintain high pressure and cook for 10 minutes.
5. Let the pressure drop naturally or use a quick release method.
6. Remove the lid, tilting it away from you to allow any excess steam to escape.
7. Remove and discard the ham hock, if used.
8. Stir in the okra, tabasco, and salt to taste.
9. Simmer until the okra is cooked, another 3 to 4 minutes.
10. Adjust seasonings and serve.
11. Serves 6.

butter, onions, garlic, blackeyed peas, chicken beef, carrots, okra baby, red hot pepper sauce tabasco sauce, salt

Taken from recipeland.com/recipe/v/quick-black-eyed-pea-soup-2140 (may not work)