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Instant Pot Black Eyed Peas Curry

Instant Pot Black Eyed Peas Curry

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.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course: Main Course
Cuisine: Curry, Indian
Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

  • Instant Pot

Method
 

  1. 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
  2. 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
  3. 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
  4. 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.
  5. 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.
  6. 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
  7. 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

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.
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.
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