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
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.
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.
