The Instant Pot Black Eyed Peas Curry is a vibrant, one-pot wonder that brings together hearty legumes and aromatic spices for a delicious and incredibly easy weeknight meal, perfect for healthy, flavorful eating. This Instant Pot Black Eyed Peas Curry recipe is an absolute game-changer for those seeking both convenience and incredible flavor in their home cooking.
Key Ingredients for Instant Pot Black Eyed Peas Curry:
Here’s everything you’ll need to create this amazing Instant Pot Black Eyed Peas Curry:
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1 red bell pepper, deseeded and diced
- 1 (15-ounce) can diced tomatoes, undrained
- 1 (13.5-ounce) can full-fat coconut milk
- 1 cup vegetable broth
- 1 (15-ounce) can black-eyed peas, rinsed and drained (or 1 cup dried black-eyed peas, soaked overnight and drained)
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- ½ teaspoon turmeric powder
- ¼ teaspoon cayenne pepper (optional, for a kick)
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- 1 cup fresh spinach, roughly chopped
- Fresh cilantro or parsley, for garnish
- Cooked rice or naan bread, for serving
How to Make Instant Pot Black Eyed Peas Curry:
Get ready for an incredibly easy, delicious, and satisfying culinary journey! This Instant Pot Black Eyed Peas Curry delivers rich, creamy flavors with minimal effort, making it ideal for busy evenings. Enjoy a hearty, comforting meal in just around 30 minutes of active preparation time, thanks to the magic of the Instant Pot.
● Step-by-Step Instructions:
- Sauté Aromatics: Press the “Sauté” button on your Instant Pot. Once hot, add the olive oil. Add the chopped onion and cook for 3-5 minutes, until softened and translucent. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Add Vegetables and Spices: Stir in the diced red bell pepper and cook for 2-3 minutes. Add the curry powder, ground cumin, turmeric powder, and cayenne pepper (if using). Sauté for another minute, stirring constantly, to toast the spices and release their aroma.
- Incorporate Liquids and Legumes: Pour in the diced tomatoes (undrained), full-fat coconut milk, and vegetable broth. Stir well to combine, making sure to scrape up any browned bits from the bottom of the pot. Add the rinsed and drained black-eyed peas. If using dried, unsoaked black-eyed peas, you’ll need to adjust the cooking time as noted in the “Top Tips” section.
- Pressure Cook: Secure the lid on your Instant Pot and ensure the sealing valve is in the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and set the cooking time for 10 minutes on high pressure.
- Natural Release (NPR): Once the cooking cycle is complete, allow a natural pressure release (NPR) for 10 minutes. This helps the flavors meld and prevents scorching. After 10 minutes, carefully move the sealing valve to the “Venting” position to quick release any remaining pressure.
- Finishing Touches: Open the lid. Stir in the fresh spinach until it wilts into the curry. Season with salt and black pepper to taste. If the curry is too thick for your liking, you can add a splash more vegetable broth or water.
- Serve: Ladle the Instant Pot Black Eyed Peas Curry into bowls. Garnish generously with fresh cilantro or parsley. Serve hot with your favorite cooked rice (like basmati or jasmine) or warm naan bread.
Why You’ll Love This Instant Pot Black Eyed Peas Curry:
You’ll absolutely adore this Instant Pot Black Eyed Peas Curry for its incredible simplicity and rich, comforting flavor. The star of the show is undoubtedly the tender black-eyed peas bathed in a creamy, aromatic coconut sauce, bursting with warming spices. Making this at home saves you a significant amount compared to takeout, proving that delicious and nutritious meals don’t have to break the bank.
Beyond the cost savings, the magic lies in the explosion of flavors – the gentle heat of cayenne, the earthiness of cumin, and the bright freshness of cilantro or parsley for garnish. It’s a delightful alternative to traditional lentil dal, offering a slightly different texture and equally satisfying heartiness. Don’t just take our word for it; give this Instant Pot Black Eyed Peas Curry a try tonight and prepare to be amazed!
What to Serve Instant Pot Black Eyed Peas Curry With:
This versatile Instant Pot Black Eyed Peas Curry pairs wonderfully with a variety of sides to complete your meal. For a classic combination, serve it alongside fluffy Basmati rice or jasmine rice, which will soak up all the delicious sauce. Warm naan bread or roti are also excellent choices for scooping up every last bit of that flavorful curry.
For a lighter option, you can serve it with a refreshing cucumber Raita (a yogurt-based side dish) or a simple side salad tossed with a vinaigrette. Steamed quinoa or couscous also make for great, healthier grain alternatives. Don’t forget a squeeze of fresh lime or a dollop of plain Greek yogurt on top for an extra burst of freshness!
Top Tips for Perfecting Instant Pot Black Eyed Peas Curry:
- Soak or No Soak (Dried Peas): If using dried black-eyed peas and you don’t soak them overnight, increase the pressure cooking time to 20-25 minutes. Soaking reduces cooking time and can improve digestibility, but it’s not strictly necessary in the Instant Pot. Canned black-eyed peas are ready for use immediately after rinsing.
- Don’t Skimp on Sautéing: The initial sautéing of the onion, garlic, ginger, and spices is crucial for building a deep flavor base. Don’t rush this step; allow the aromatics to become fragrant and the spices to toast slightly.
- Deglaze Thoroughly: After sautéing, when you add the liquids, use a wooden spoon to scrape up any browned bits stuck to the bottom of the Instant Pot. This prevents the “Burn” error and incorporates delicious caramelized flavors into your curry.
- Adjust Spiciness: The cayenne pepper is optional. If you prefer a milder curry, omit it. For more heat, you can increase the amount or add a fresh green chili like serrano or jalapeño along with the other aromatics.
- Consistency Control: If your curry is too thin after cooking, you can use the “Sauté” function for a few minutes with the lid off to allow it to reduce and thicken. If it’s too thick, stir in a little more vegetable broth or water until you reach your desired consistency.
- Enhance Creaminess: For an even richer, creamier curry, you can stir in an extra splash of coconut milk or a tablespoon of nut butter (like cashew or almond butter) at the end of cooking.
- Freshness Factor: Don’t skip the fresh spinach and cilantro/parsley. They add a vibrant freshness that truly elevates the dish. Stir in the spinach after pressure cooking so it just wilts.
Storing and Reheating Tips:
This Instant Pot Black Eyed Peas Curry is fantastic for meal prepping, as its flavors tend to deepen overnight. Allow the curry to cool completely before transferring it to an airtight container.
- Refrigeration: The curry will stay fresh in the refrigerator for up to 3-4 days. Store it in a sealed container to prevent it from absorbing other odors.
- Freezing: This curry freezes beautifully! Place cooled curry in freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 2-3 months. If using freezer bags, lay them flat to freeze, then store upright to save space.
- Reheating (Refrigerator): For best results, reheat portions gently on the stovetop over medium-low heat, stirring occasionally, until heated through. You can also microwave individual portions in 1-minute intervals, stirring in between, until hot. You might need to add a splash of vegetable broth or water to thin it out if it has thickened in the fridge.
- Reheating (Frozen): Thaw frozen curry in the refrigerator overnight, then reheat as described above. Alternatively, you can reheat it directly from frozen on the stovetop over low heat, stirring frequently, until thawed and heated through. Be patient; this might take a bit longer.
Final Thoughts:
This Instant Pot Black Eyed Peas Curry is more than just a meal; it’s a comforting bowl of warmth, flavor, and incredible ease. Give it a try, gather your loved ones around the table, and prepare to be enchanted by its rich taste and simple preparation. Happy cooking!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Instant Pot Black Eyed Peas Curry FAQs:
- Q: Can I use dried black-eyed peas without soaking them?
- A: Yes, you can! If using unsoaked dried black-eyed peas, increase the pressure cooking time to 20-25 minutes in the Instant Pot. However, soaking overnight can improve digestion and slightly reduce cooking time.
- Q: Is this curry spicy?
- A: The base recipe with ¼ teaspoon of cayenne pepper offers a mild warmth. You can adjust the spice level by increasing or decreasing the cayenne, or omitting it entirely for a non-spicy version. Adding fresh green chilies will also boost the heat.
- Q: Can I make this vegan/vegetarian?
- A: This Instant Pot Black Eyed Peas Curry recipe is naturally vegan and vegetarian as written! It uses vegetable broth and coconut milk.
- Q: What if I don’t have fresh ginger?
- A: While fresh ginger adds the best flavor, you can substitute with ½ teaspoon of ground ginger powder. Add it along with the other dry spices.
- Q: Can I add other vegetables?
- A: Absolutely! This curry is very adaptable. Feel free to add diced carrots, potatoes (cut into small cubes), green beans, or sweet potatoes during the same step you add the bell pepper. They will cook perfectly under pressure.
- Q: How do I thicken the curry if it’s too thin?
- A: After the pressure cooking cycle, if the curry is too thin, you can press the “Sauté” button and let it simmer for a few minutes with the lid off, stirring occasionally, until it reaches your desired consistency. The black-eyed peas will also naturally thicken it slightly as they release starch.
- Q: Can I use light coconut milk instead of full-fat?
- A: You can, but full-fat coconut milk provides a richer, creamier texture and more depth of flavor. If using light coconut milk, your curry might be a bit thinner and less decadent.
- Q: Why did my Instant Pot give a “Burn” error?
- A: A “Burn” error usually occurs when bits of food are stuck to the bottom of the pot, preventing proper pressure buildup. Always ensure you thoroughly deglaze the pot (scrape up any browned bits) after sautéing and before adding liquids and sealing the lid.
- Q: How long does this curry last in the fridge?
- A: Stored in an airtight container, this curry will last for 3-4 days in the refrigerator. It often tastes even better the next day as the flavors meld!
Instant Pot Black Eyed Peas Curry
Ingredients
Equipment
Method
- Press the “Sauté” button on your Instant Pot. Once hot, add the olive oil. Add the chopped onion and cook for 3-5 minutes, until softened and translucent. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.1 tablespoon olive oil, 1 large onion, 3 cloves garlic, 1 inch fresh ginger
- Stir in the diced red bell pepper and cook for 2-3 minutes. Add the curry powder, ground cumin, turmeric powder, and cayenne pepper (if using). Sauté for another minute, stirring constantly, to toast the spices and release their aroma.1 red bell pepper, 2 teaspoons curry powder, 1 teaspoon ground cumin, ½ teaspoon turmeric powder, ¼ teaspoon cayenne pepper
- Pour in the diced tomatoes (undrained), full-fat coconut milk, and vegetable broth. Stir well to combine, making sure to scrape up any browned bits from the bottom of the pot. Add the rinsed and drained black-eyed peas. If using dried, unsoaked black-eyed peas, you’ll need to adjust the cooking time as noted in the “Top Tips” section.1 (15-ounce) can diced tomatoes, 1 (13.5-ounce) can full-fat coconut milk, 1 cup vegetable broth, 1 (15-ounce) can black-eyed peas
- Secure the lid on your Instant Pot and ensure the sealing valve is in the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and set the cooking time for 10 minutes on high pressure.
- Once the cooking cycle is complete, allow a natural pressure release (NPR) for 10 minutes. This helps the flavors meld and prevents scorching. After 10 minutes, carefully move the sealing valve to the “Venting” position to quick release any remaining pressure.
- Open the lid. Stir in the fresh spinach until it wilts into the curry. Season with salt and black pepper to taste. If the curry is too thick for your liking, you can add a splash more vegetable broth or water.1 cup fresh spinach, ½ teaspoon salt, ¼ teaspoon black pepper
- Ladle the Instant Pot Black Eyed Peas Curry into bowls. Garnish generously with fresh cilantro or parsley. Serve hot with your favorite cooked rice (like basmati or jasmine) or warm naan bread.Fresh cilantro or parsley, Cooked rice or naan bread
Notes
The initial sautéing of the onion, garlic, ginger, and spices is crucial for building a deep flavor base. Don’t rush this step.
After sautéing, when you add the liquids, use a wooden spoon to scrape up any browned bits stuck to the bottom of the Instant Pot. This prevents the “Burn” error.