Instant Pot Black-Eyed Peas Recipe

The Instant Pot Black-Eyed Peas Recipe is a hearty, flavorful dish perfect for any meal, offering a quick and convenient way to enjoy this Southern classic with minimal effort. This recipe is incredibly useful for busy weeknights or traditional New Year's Day celebrations, delivering a delicious and nutritious meal straight from your pressure cooker. With the Instant Pot Black-Eyed Peas Recipe, you’ll have a stove-top quality dish in a fraction of the time.

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Prep Time 0

Cook Time 0

Natural Release 0

Total Time 45

Course: Main Dish, Side Dish

Cuisine: Southern

Ingredients Equipment Method Notes

Ingredients

1 pound dried black-eyed peas rinsed and picked over for debris
6 cups chicken or vegetable broth low sodium preferred
1 tablespoon olive oil
1 large yellow onion finely diced
2 celery stalks finely diced
1 green bell pepper finely diced
4 cloves garlic minced
1 ham hock or 4 ounces smoked turkey for flavor, optional
1 teaspoon smoked paprika
½ teaspoon dried thyme
¼ teaspoon cayenne pepper optional, for a kick
1 bay leaf
Salt and freshly ground black pepper to taste

(Optional, for serving)

Fresh collard greens
cooked rice
cornbread
hot sauce

Equipment

Instant Pot

Method

Prepare the Black-Eyed Peas: Begin by thoroughly rinsing the 1 pound of dried black-eyed peas under cold water. Carefully spread them out on a clean surface or baking sheet to pick through and remove any small stones or debris. Soaking is not necessary for this Instant Pot method.
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 finely diced 1 large yellow onion, 2 celery stalks, and 1 green bell pepper. Cook, stirring occasionally, for 5-7 minutes until the vegetables have softened. Add the 4 cloves of minced garlic and cook for another minute until fragrant.
1 tablespoon olive oil, 1 large yellow onion, 2 celery stalks, 1 green bell pepper, 4 cloves garlic
Add Flavor Builders: Stir in 1 teaspoon of smoked paprika, ½ teaspoon of dried thyme, and ¼ teaspoon of cayenne pepper (if using). Cook for 30 seconds more, allowing the spices to become fragrant.
1 teaspoon smoked paprika, ½ teaspoon dried thyme, ¼ teaspoon cayenne pepper
Combine Ingredients in Instant Pot: Add the rinsed black-eyed peas to the Instant Pot. Pour in 6 cups of chicken or vegetable broth. If using, add the 1 ham hock or 4 ounces of smoked turkey directly into the pot. Tuck in 1 bay leaf.
1 pound dried black-eyed peas, 6 cups chicken or vegetable broth, 1 ham hock or 4 ounces smoked turkey, 1 bay leaf
Pressure Cook: Secure the lid on your Instant Pot, ensuring the sealing valve is in the "Sealing" position. Select the "Pressure Cook" or "Manual" setting (High Pressure) and set the timer for 20-25 minutes. If you prefer firmer peas, go with 20 minutes; for softer peas, use 25 minutes.
Natural Release: Once the cooking cycle is complete, allow the Instant Pot to natural release pressure for 10-15 minutes. This slow release helps tenderize the peas evenly and prevents them from bursting. After 10-15 minutes, carefully move the sealing valve to the "Venting" position to quick-release any remaining pressure.
Finish and Serve: Carefully remove the lid. If you used a ham hock or smoked turkey, remove it from the pot. Discard the bay leaf. If using a ham hock, you can shred the meat from the bone and return it to the pot, discarding the bone and fat. Season the black-eyed peas with salt and freshly ground black pepper to taste. Stir well. Serve hot, garnished with fresh collard greens, over cooked rice, with a side of cornbread, and a dash of hot sauce if desired.
1 ham hock or 4 ounces smoked turkey, 1 bay leaf, Salt and freshly ground black pepper, Fresh collard greens, cooked rice, cornbread, hot sauce

Notes

Store in an airtight container for 3-4 days in the fridge or up to 3 months in the freezer. Reheat on the stovetop or microwave, adding broth if too thick.