This Instant Pot Black-Eyed Peas recipe redefines comfort food, delivering a wonderfully flavorful and satisfying dish in a fraction of the traditional time. Perfect for busy weeknights or festive gatherings, this quick and easy recipe is a true game-changer for Southern-inspired cuisine enthusiasts looking for a healthy and delicious meal.
Key Ingredients for Instant Pot Black-Eyed Peas
- 1 pound (approx. 2 cups) dried black-eyed peas, rinsed and picked over
- 6-8 cups chicken or vegetable broth, low sodium preferred (adjust for desired consistency)
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, cored and diced (optional, for added flavor)
- 1 celery stalk, diced (optional, for added flavor)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for a touch of heat)
- 1 bay leaf
- 1 sprig fresh thyme (or 1/2 teaspoon dried thyme)
- Salt and freshly ground black pepper, to taste
- 1/4 cup chopped fresh parsley or cilantro, for garnish (optional)
- Hot sauce, for serving (optional)
- Cornbread, for serving (optional)
How to Make Instant Pot Black-Eyed Peas
Get ready to experience the magic of this Instant Pot Black-Eyed Peas recipe! It’s incredibly easy, bursting with savory flavors, and creates a wonderfully satisfying, creamy dish that’s ready in mere minutes. Forget hours of simmering; this method delivers perfectly tender peas with rich, comforting undertones thanks to simple aromatics and seasonings, making it ideal for a quick and wholesome dinner. This delightful dish can be on your table in under an hour, including prep time.
Step-by-Step Instructions:
- Prepare the Peas: Begin by thoroughly rinsing your 1 pound of dried black-eyed peas under cold water. Carefully pick through them to remove any small stones or debris. Soaking is not required for this Instant Pot method, as the pressure cooking will tenderize them beautifully.
- Sauté Aromatics: Press the “Sauté” button on your Instant Pot and add 1 tablespoon of olive oil. Once hot, add the chopped 1 medium yellow onion, diced 1 green bell pepper (if using), and diced 1 celery stalk (if using). Sauté for 3-5 minutes, stirring occasionally, until the vegetables begin to soften and become fragrant.
- Add Garlic and Spices: Stir in the 2 cloves of minced garlic, 1/2 teaspoon of smoked paprika, and 1/4 teaspoon of cayenne pepper (if using) into the pot. Sauté for another minute until the garlic is fragrant, being careful not to burn it.
- Deglaze and Combine: Press “Cancel” to turn off the Sauté function. Pour in about 1/2 cup of your chicken or vegetable broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This is important to prevent a “Burn” notice.
- Add Peas and Liquids: Add the rinsed black-eyed peas to the pot. Nestle in the 1 bay leaf and the 1 sprig of fresh thyme (or 1/2 teaspoon dried thyme). Pour in the remaining 5.5-7.5 cups of chicken or vegetable broth, ensuring the peas are fully submerged and covered by about an inch of liquid. Do not fill past the max fill line of your Instant Pot.
- Pressure Cook: Secure the lid on your Instant Pot, making sure the sealing ring is properly in place and the vent is set to “Sealing.” Select the “Manual” or “Pressure Cook” button and set the cooking time to 20 minutes on high pressure.
- Natural Release: Once the cooking cycle is complete, allow for a natural pressure release (NPR) for 15 minutes. This is crucial for tenderness and preventing the peas from bursting. After 15 minutes, carefully move the vent to “Venting” to release any remaining pressure. Once the pin drops, you can safely open the lid.
- Season and Serve: Remove and discard the bay leaf and thyme sprig. Stir the black-eyed peas thoroughly. Taste and season generously with salt and freshly ground black pepper as needed. If you desire a thicker consistency, you can use the “Sauté” function for a few minutes, stirring frequently, to gently reduce the liquid. Garnish with chopped fresh parsley or cilantro, and serve hot with a dash of hot sauce and a side of cornbread if desired.
Why You’ll Love This Instant Pot Black-Eyed Peas
You’re going to absolutely adore this Instant Pot Black-Eyed Peas recipe! Its main feature is the incredible ease and speed with which you can achieve perfectly tender, flavorful peas that taste like they’ve slow-simmered all day, but without the wait. Making this at home saves you money compared to dining out, but more importantly, it allows you to control the quality of your ingredients and tailor the flavors to your exact preference. Picture those creamy, hearty peas, infused with savory smoked paprika and garlic, ready to warm you from the inside out.
Unlike a canned version that can often lack depth, this homemade version shines with vibrant, fresh flavors and a satisfying texture. The addition of fresh herbs and optional bell pepper elevates this dish to something truly special, making it incredibly comforting and profoundly satisfying. Don’t just take our word for it—give this simple, cost-effective, and wonderfully flavorful recipe a try in your own kitchen; your taste buds (and your wallet!) will thank you!
What to Serve Instant Pot Black-Eyed Peas With
Instant Pot Black-Eyed Peas are incredibly versatile and pair beautifully with a variety of complementary dishes. For a classic Southern meal, serve them alongside a generous slice of warm, buttery cornbread. The slightly sweet and crumbly texture of the cornbread is the perfect contrast to the savory, creamy peas. For a heartier meal, consider pairing them with collard greens or mustard greens, slow-cooked with a touch of smoked ham hock or turkey for an extra layer of flavor.
A simple green salad with a tangy vinaigrette offers a refreshing counterpoint, cutting through the richness of the peas. If you’re looking to turn it into a full main course, serve them with sliced smoked sausage, grilled chicken, or even alongside a perfectly cooked pork chop. And for drinks, a crisp, cold iced tea or a light-bodied lager would be excellent choices to complete your meal.
Top Tips for Perfecting Instant Pot Black-Eyed Peas
- Rinsing is Key: Always rinse your dried black-eyed peas thoroughly to remove any dust or debris. While soaking is optional for the Instant Pot, picking them over for tiny stones is crucial for an enjoyable eating experience.
- Don’t Skimp on Aromatics: The onion, garlic, and optional bell pepper/celery form the flavor foundation. Sautéing them until softened and fragrant builds depth. If you don’t have fresh, a teaspoon of dried onion flakes and garlic powder can work in a pinch, but fresh is always best.
- Deglaze Thoroughly: After sautéing, a crucial step to prevent the “Burn” notice is to deglaze the pot with a splash of broth. Use a wooden spoon to scrape up all the flavorful browned bits stuck to the bottom. This ensures even cooking and prevents your Instant Pot from signaling an error.
- Broth Quality Matters: While water can be used, high-quality chicken or vegetable broth significantly enhances the flavor of your peas. Low-sodium broth gives you more control over the final salt content.
- Adjust Liquid for Consistency: The amount of broth listed provides a classic, slightly soupy consistency. If you prefer thicker peas, reduce the initial liquid by half a cup. For a looser, more stew-like consistency, add an extra half cup. You can always use the “Sauté” function at the end for a few minutes to reduce excess liquid if needed.
- Season at the End: Add salt only after the peas are cooked. Adding salt too early can sometimes make legumes tougher. Taste and adjust salt and pepper at the very end to achieve perfect seasoning.
- Embrace Natural Release: The 15-minute natural pressure release is vital. It allows the pressure to drop slowly, preventing the peas from bursting and contributing to a creamier texture. Don’t rush this step!
- Flavor Boosters: A smoked ham hock or a few slices of bacon (sautéed before the onions and then crumbled) can add incredible depth and smoky flavor. For a vegetarian version, a dash of liquid smoke or extra smoked paprika can achieve a similar effect.
Storing and Reheating Tips
Proper storage and reheating ensure your Instant Pot Black-Eyed Peas remain delicious for future meals. Once your peas have cooled completely, transfer them to an airtight container. They will happily last in the refrigerator for up to 3-4 days. For longer storage, black-eyed peas freeze exceptionally well. Place cooled peas in freezer-safe containers or heavy-duty freezer bags, leaving about an inch of headspace to allow for expansion. They can be frozen for up to 3 months without a significant loss of quality.
To reheat refrigerated peas, simply use a microwave on medium power, stirring occasionally, until heated through. Alternatively, warm them gently on the stovetop over medium-low heat, adding a splash of broth or water if they appear too thick. To reheat from frozen, you can thaw them overnight in the refrigerator first, then reheat as described above. For a quicker option, place the frozen peas directly into a saucepan with a little added liquid and warm over low heat, stirring frequently, until thawed and hot. Avoid high heat when reheating to prevent the peas from becoming mushy.
Final Thoughts
This Instant Pot Black-Eyed Peas recipe truly captures the essence of comforting, flavorful home cooking without the long wait. It’s an effortless way to bring a hearty, nutritious, and undeniably delicious meal to your table. Don’t hesitate—give this simplified classic a try and discover your new go-to recipe.
try also :
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- find more in Pinterest
Instant Pot Black-Eyed Peas FAQs
Q1: Do I need to soak the black-eyed peas before cooking them in the Instant Pot?
A1: No, one of the biggest advantages of using the Instant Pot for black-eyed peas is that soaking is not required. The high-pressure cooking tenderizes them beautifully without the pre-soak. Just a good rinse is all you need!
Q2: Can I use fresh or frozen black-eyed peas instead of dried ones?
A2: Yes, you can. If using fresh black-eyed peas, reduce the cooking time to about 5-7 minutes on high pressure. If using frozen black-eyed peas, you can cook them for about 10-12 minutes on high pressure, keeping the other ingredients and instructions largely the same. Adjust liquid as needed.
Q3: How can I make this Instant Pot Black-Eyed Peas recipe vegetarian or vegan?
A3: To make this recipe vegetarian or vegan, simply use vegetable broth instead of chicken broth. Ensure any optional smoked flavorings like ham hocks or bacon are omitted. You can add a dash of liquid smoke or extra smoked paprika for a similar smoky depth without meat.
Q4: My Instant Pot is giving a “Burn” error. What should I do?
A4: A “Burn” error usually means there’s something stuck to the bottom of the pot preventing even heating. Ensure you thoroughly deglazed the pot after sautéing by adding a splash of broth and scraping up any browned bits. Also, make sure there’s enough liquid in the pot. If it happens, release pressure, open, scrape, add a little more liquid if needed, and try again.
Q5: Can I add meat to this recipe, like ham hock or bacon?
A5: Absolutely! Many traditional black-eyed pea recipes include smoked meats. To add a ham hock, simply place it in the pot with the peas and liquid before pressure cooking. Remove it before serving, shred the meat, and return it to the peas. If using bacon, render 3-4 slices before sautéing the onions, remove the bacon, then proceed with the recipe, stirring the crumbled bacon in at the end.
Instant Pot Black-Eyed Peas
Ingredients
Equipment
Method
- Prepare the Peas: Begin by thoroughly rinsing your 1 pound of dried black-eyed peas under cold water. Carefully pick through them to remove any small stones or debris. Soaking is not required for this Instant Pot method, as the pressure cooking will tenderize them beautifully.1 pound dried black-eyed peas
- Sauté Aromatics: Press the “Sauté” button on your Instant Pot and add 1 tablespoon of olive oil. Once hot, add the chopped 1 medium yellow onion, diced 1 green bell pepper (if using), and diced 1 celery stalk (if using). Sauté for 3-5 minutes, stirring occasionally, until the vegetables begin to soften and become fragrant.1 tablespoon olive oil, 1 medium yellow onion, 1 green bell pepper, 1 celery stalk
- Add Garlic and Spices: Stir in the 2 cloves of minced garlic, 1/2 teaspoon of smoked paprika, and 1/4 teaspoon of cayenne pepper (if using) into the pot. Sauté for another minute until the garlic is fragrant, being careful not to burn it.2 cloves garlic, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper
- Deglaze and Combine: Press “Cancel” to turn off the Sauté function. Pour in about 1/2 cup of your chicken or vegetable broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This is important to prevent a “Burn” notice.6-8 cups chicken or vegetable broth
- Add Peas and Liquids: Add the rinsed black-eyed peas to the pot. Nestle in the 1 bay leaf and the 1 sprig of fresh thyme (or 1/2 teaspoon dried thyme). Pour in the remaining 5.5-7.5 cups of chicken or vegetable broth, ensuring the peas are fully submerged and covered by about an inch of liquid. Do not fill past the max fill line of your Instant Pot.1 pound dried black-eyed peas, 1 bay leaf, 1 sprig fresh thyme, 6-8 cups chicken or vegetable broth
- Pressure Cook: Secure the lid on your Instant Pot, making sure the sealing ring is properly in place and the vent is set to “Sealing.” Select the “Manual” or “Pressure Cook” button and set the cooking time to 20 minutes on high pressure.
- Natural Release: Once the cooking cycle is complete, allow for a natural pressure release (NPR) for 15 minutes. This is crucial for tenderness and preventing the peas from bursting. After 15 minutes, carefully move the vent to “Venting” to release any remaining pressure. Once the pin drops, you can safely open the lid.
- Season and Serve: Remove and discard the bay leaf and thyme sprig. Stir the black-eyed peas thoroughly. Taste and season generously with salt and freshly ground black pepper as needed. If you desire a thicker consistency, you can use the “Sauté” function for a few minutes, stirring frequently, to gently reduce the liquid. Garnish with chopped fresh parsley or cilantro, and serve hot with a dash of hot sauce and a side of cornbread if desired.1 bay leaf, 1 sprig fresh thyme, Salt and freshly ground black pepper, 1/4 cup chopped fresh parsley or cilantro, Hot sauce, Cornbread
Notes
Don’t Skimp on Aromatics: The onion, garlic, and optional bell pepper/celery form the flavor foundation. Sautéing them until softened and fragrant builds depth. If you don’t have fresh, a teaspoon of dried onion flakes and garlic powder can work in a pinch, but fresh is always best.
Deglaze Thoroughly: After sautéing, a crucial step to prevent the “Burn” notice is to deglaze the pot with a splash of broth. Use a wooden spoon to scrape up all the flavorful browned bits stuck to the bottom. This ensures even cooking and prevents your Instant Pot from signaling an error.