Delicious Instant Pot Black Eyed Peas: Easy & Flavorful Recipe!

Instant Pot Black Eyed Peas saved my weeknight more than once. You know those evenings when you want something warm and satisfying, but you absolutely do not have the patience to babysit a pot on the stove? Same here. I grew up eating black eyed peas slow simmered on Sundays, and I promise this version keeps all those cozy vibes with a fraction of the effort. It is budget friendly, hearty, and somehow tastes even better the next day. If you are new to pressure cooking, this is a very forgiving recipe and a great place to start. 

How to make Instant Pot Black Eyed Peas

This is a no soak recipe that gets tender, flavorful peas in under an hour, start to finish. I have tested and retested the timing so the peas come out soft but not blown out, with a little broth that thickens as it sits.

Prep in five minutes

Rinse 1 pound of dried black eyed peas and pick out any stray bits. Dice a medium onion, mince 3 garlic cloves, and if you love smoky flavor, cut up 4 strips of thick bacon or grab a small smoked ham hock. You can get great flavor with just pantry spices, but a bit of pork adds that classic Southern edge.

Build flavor on sauté

Turn the Instant Pot to Sauté. Add 1 tablespoon of olive oil and the bacon, if using. Cook until some fat renders and the edges crisp, about 3 to 4 minutes. Stir in onion and a pinch of salt, cooking until translucent. Add garlic for the final 30 seconds so it does not burn. Sprinkle in 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1 teaspoon dried thyme, 1 bay leaf, and a few grinds of black pepper. Toast the spices briefly to wake them up.

Pressure cook

Pour in 4 cups low sodium chicken broth plus 1 cup water, scraping up browned bits on the bottom so you do not trigger the burn notice. Add the rinsed peas and give everything a good stir. Lock the lid, set the valve to sealing, then cook on High Pressure for 15 minutes. Let the Instant Pot do a natural release for 15 minutes, then vent any remaining pressure.

Finish and adjust

Open the lid, fish out the bay leaf, and taste. Add 1 to 1.5 teaspoons kosher salt, adjusting to your liking. If you want creamier peas, mash a small scoop of peas against the pot wall and stir it back in. If you like greens, stir in a couple of cups of chopped kale or collards and let the residual heat soften them for 3 to 4 minutes. Splash in a little vinegar or lemon juice for brightness at the end. The result should be spoonable and cozy with just enough broth to soak into cornbread.

Want more fast comfort food that fits your schedule? Check out these Instant Pot recipes I lean on when the day gets away from me.

“I made these on a busy Wednesday and my family asked if I had been cooking all day. The texture was perfect and the flavor was spot on.”

Key Ingredients and Tips

Instant Pot Black Eyed Peas deserve simple, honest ingredients. Here is what makes the flavor pop without complicating things.

• Dried black eyed peas: One pound, rinsed. No soaking needed.
• Broth: Low sodium chicken broth gives depth. Vegetable broth works too.
• Aromatics: Onion and garlic are non negotiable for me.
• Smoky accents: Bacon or a small ham hock for old school flavor. Smoked paprika if keeping it vegetarian.
• Spices: Thyme, cumin, bay leaf, black pepper.
• Acid: A little apple cider vinegar or lemon juice to finish brightens the whole pot.
• Salt: Add after pressure cooking so the peas get tender.

Helpful tips

Use enough liquid. I like 5 cups total for 1 pound of peas so there is a bit of broth. Add more if you prefer soupier peas. Do not skip sautéing the aromatics. Those few minutes add a lot. If your peas are older and seem a bit firm after cooking, seal the pot and cook 3 more minutes with a quick release. For a thicker texture, mash a few peas or turn Sauté on low and simmer for 2 to 3 minutes, stirring so they do not stick.

Looking for a simple side to build a plate? Pair these with creamy Instant Pot mashed potatoes and a crisp salad. Dinner feels complete in about forty minutes.

Variations, Serving Suggestions, and Tips

It is fun to customize Instant Pot Black Eyed Peas depending on what is in the pantry or who is coming to dinner. Here are some favorite riffs.

Variations I love

• Vegetarian: Skip the pork and double the smoked paprika. Add a splash of soy sauce for savoriness.
• Cajun inspired: Stir in 1 teaspoon Cajun seasoning and a chopped bell pepper when you sauté the onions.
• Greens and beans: Add chopped collards or kale at the end to wilt. It stretches the meal and adds color.
• Tomato twist: Stir in a can of fire roasted tomatoes after pressure cooking for a tangy finish.
• Spicy: Add a diced jalapeño with the onion, or finish with hot sauce.

Serving ideas

Serve in bowls with a drizzle of olive oil and chopped parsley. Spoon over rice for a simple bowl, or alongside cornbread. If you want a protein to round out the table, these peas love smoky meats or barbecue. When I am cooking for a crowd, I set out a pot of peas with a platter of BBQ pulled chicken so everyone can build their own plate. If you want to prep ahead, make the peas the day before and reheat gently with a splash of broth.

Extra tips from my kitchen

Salt at the end for the best texture. Add acid last so the flavors shine. Let the pot rest for a few minutes with the lid off before serving so the broth thickens slightly. And do not worry if you open the lid and the liquid looks thin. It tightens as it cools.

Storing and Reheating

These peas are meal prep friendly. Let the pot cool, then store in airtight containers in the fridge for up to 4 days. They actually taste even better the next day because the flavors settle in.

To reheat, warm on the stove over low heat or use the microwave in short bursts, adding a splash of broth or water as needed. The peas thicken while chilling, so a little liquid brings them back to a silky, spoonable texture.

Freezing tips

Freeze in flat, labeled bags or freezer containers for up to 3 months. Thaw overnight in the fridge or gently in a bowl of cold water, then reheat on the stove with a bit of broth until hot. If you plan to freeze a big batch, stop cooking when the peas are just tender so they do not over soften after reheating.

What to serve with Instant Pot blackeyed peas

I keep it classic most nights. Warm cornbread, a fresh chopped salad, and maybe some pickled onions for tang. If you want a cozy bowl situation, spoon the peas over hot rice. For the easiest base, use this recipe for Instant Pot brown rice and you will have a full meal in no time.

These peas also play nice with slow cooked meats. Try them beside pulled pork or brisket, or make a simple plate with greens and roasted veggies. On busy nights, I heat up leftovers and add a soft boiled egg on top for extra protein. And when you need more Instant Pot comfort, a bowl of chicken noodle soup on the side is never a bad idea.

Common Questions

Do I need to soak the peas first?
No soaking is needed for this recipe. The pressure cooker handles it. If you do soak, reduce the cook time to 8 to 10 minutes with a 10 minute natural release.

Why are my peas still firm?
Some bags of peas are older and take longer. Seal the lid and cook 3 more minutes, then quick release. Add more liquid if the pot looks dry.

Can I make Instant Pot Black Eyed Peas with no pork?
Absolutely. Use vegetable broth, skip the bacon, and lean on smoked paprika and thyme. A splash of soy sauce or a dash of liquid smoke adds depth.

How salty should the broth be?
Start with low sodium broth and add salt at the end. It keeps the peas tender and prevents oversalting as the liquid reduces.

What if I want them soupier?
Add up to 1 extra cup of broth before cooking, or stir in hot water after cooking until you like the consistency.

Let’s get a pot on and eat well tonight

If you are craving comfort without the all day simmer, Instant Pot Black Eyed Peas are a total win. They are simple, adaptable, and consistently delicious, whether you keep them vegetarian or go smoky with bacon. For another trusted take and thoughtful notes, I like the guidance from Instant Pot Black-Eyed Peas – Simply Happy Foodie. Make a pot this week, share some with a neighbor, and tuck a bowl away for lunch tomorrow. You will be glad you did.