Instant Pot Black Eyed Peas
A quick and hearty recipe for flavorful black eyed peas made in the Instant Pot, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 pound dried black eyed peas Rinsed, no soaking needed.
- 4 cups low sodium chicken broth Vegetable broth works too.
- 1 cup water Add for desired consistency.
- 1 medium onion Diced.
- 3 cloves garlic Minced.
- 4 strips thick bacon Optional, for added smoky flavor.
- 1 teaspoon smoked paprika Add more for a vegetarian version.
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 bay leaf
- to taste grinds black pepper
- 1 to 1.5 teaspoons kosher salt Add after pressure cooking.
- to taste apple cider vinegar or lemon juice For brightness.
Instructions
Preparation
- Rinse the black eyed peas and pick out any stray bits.
- Dice the onion and mince the garlic.
- Cut up bacon or ham hock if using.
Flavor Building
- Turn the Instant Pot to Sauté and add olive oil and bacon.
- Cook for 3 to 4 minutes until crispy, then stir in the onion and a pinch of salt.
- After the onion is translucent, add garlic and cook for an additional 30 seconds.
- Sprinkle in smoked paprika, ground cumin, dried thyme, bay leaf and black pepper. Toast spices briefly.
Pressure Cooking
- Pour in chicken broth and water, scraping the bottom of the pot.
- Add the rinsed peas and stir well.
- Lock the lid, set the valve to sealing, and cook on High Pressure for 15 minutes.
- Allow a natural release for 15 minutes before venting any remaining pressure.
Finishing Touches
- Open the lid, remove the bay leaf and taste.
- Adjust the salt, and mash some peas against the pot wall for creaminess if desired.
- Stir in chopped greens, let them wilt for 3 to 4 minutes, then add acid for brightness.
Notes
For a thicker texture, mash peas or simmer on Sauté mode. Store leftovers in airtight containers in the fridge for up to 4 days or freeze for up to 3 months.