Pot Black Eyed Peas (Instant)

Coming from a Southerner, these Instant Pot Black-Eyed Peas are the greatest!

They’re quick and easy to cook thanks to the Instant Pot, and they’re packed with flavor from simple ingredients. This dish is ideal for New Year’s Day or whenever you’re craving black-eyed peas.

Why Is This Recipe So Delicious?

• It’s meaty, savory, and rich, making it the ideal cozy supper for the winter months.
• This is the easiest black-eyed peas recipe you’ll ever prepare thanks to the Instant Pot! With the exception of a little stirring and mashing, you’ll have a great meal with no work.
  It’s fantastic for making freezer meals! Prepared black-eyed peas can be frozen for up to 6 months in closed, airtight containers.
• No soaking is required! This recipe calls for dry beans, but they come out delightfully soft, saving you time in the kitchen.

Important Ingredients

The Black Eyed Peas: Black-eyed peas are actually beans that originated in West Africa and are a staple in Southern soul food.

Black-eyed peas and collard greens are a traditional New Year’s supper in the South; the beans signify prosperity, and eating them on New Year’s Day is said to bring good luck and health in the coming year.

Of course, they’re fantastic to consume on any given day because they’re high in fiber, protein, and antioxidants.

Bay Leaves: Similar to oregano and thyme in fragrance, bay leaves help bring out the tastes and spices in a recipe. The flavor of dried bay leaves is stronger than that of fresh bay leaves.

How Do You Make Pot Black Eyed Peas?

• The whole recipe and ingredients list can be found below, but you can also find a fast explanation of how to make this recipe precisely, as well as helpful tips and information!
• Making black-eyed peas in the Instant Pot couldn’t be easier! In the Instant Pot, brown the bacon, onion, and garlic in oil, then add the rest of the ingredients and cook on manual high pressure for 25 minutes.
• After the cooking is finished, let the pressure naturally release for 15 minutes before venting the remaining pressure. With a potato masher, mash them until they reach the proper consistency, then sauté them again to thicken.
• Fill a bowl halfway with black-eyed peas. Serve with cornbread and collard greens, garnished with black pepper, olive oil, and Tobasco!

Chef’s Advice

• Your cook time may be affected by the age of your dry beans. If you’re using black-eyed peas that have been sitting in the cupboard for a long, step 2 of the cooking instructions may need to be extended.
• Don’t worry if there’s a lot of liquid in the pot after the beans have finished cooking; this is what gives them their perfect texture! The beans will blend with the liquid as you stir and mash them, forming a creamy sauce.
• They’re just as good the next day as they are the day before. Reheat the stovetop over medium heat until well heated. If necessary, add a splash of water.
• For a simple Hoppin’ John recipe, serve your black-eyed peas over rice.

Pot Black Eyed Peas

Coming from a Southerner, these Instant Pot black-eyed peas are the greatest! They’re quick and easy to cook thanks to the Instant Pot, and they’re packed with flavor from simple ingredients.

This dish is ideal for New Year’s Day or whenever you’re craving black-eyed peas.

Ingredients For Pot Black Eyed Peas

• 2 tablespoons oil
• 4 strips thick-sliced bacon cut into ½-inch pieces
• 1 medium onion diced small
• 4 garlic cloves sliced
• 1 teaspoon freshly cracked black pepper plus more for garnish
• ½ teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 4 cups chicken stock
• 8 ounces smoked ham diced into ½-inch cubes
• 2 cups water
• 3 bay leaves
• 1 pound dried black-eyed peas
• 1 ½ teaspoons salt
• olive oil for drizzling
• Tabasco or hot-pepper vinegar as desired
• cornbread for serving, optional

Equipment

• Instant Pot

Instructions

1. Add oil to the Instant Pot and set it to sauté mode. Once the saucepan is hot, add the bacon, onion, and garlic. Cook, stirring occasionally, for 6 to 8 minutes, or until the onion and garlic are gently browned. Season with salt, pepper, and garlic powder. Cook for about 2 minutes, or until the entire mixture is spiced.
2. Combine the chicken stock, ham, water, bay leaves, and black-eyed peas in a large pot. Stir everything together. Secure the lid and cook on high pressure for 25 minutes on a manual. The Instant Pot will take roughly 10 minutes to reach pressure.
3. Allow pressure to naturally release for 15 minutes after cooking is completed and the Instant Pot beeps, then vent to release any leftover pressure. Remove bay leaves and season with salt. Mash peas using a potato masher until desired consistency is achieved.
4. Set the Instant Pot to sauté. Allow 5 minutes to simmer, or until desired thickness is achieved. Pour into serving dishes. Season to taste with freshly cracked black pepper, a drizzle of olive oil, and Tabasco.

Notes

• For a true Southern supper, serve with cornbread and collard greens.
  Within 2 hours of cooking, refrigerate leftovers. Keep for 3 to 5 days in an airtight container.
• Vegetarian it: Replace the chicken stock with veggie broth, and omit the ham and bacon. Although the flavor won’t be quite the same, your beans will still be delicious!

Nutrition Information

Calories: 378kcal, Carbohydrates: 41g, Protein: 24g, Fat: 14g, Saturated Fat: 4g, Cholesterol: 29mg, Sodium: 1084mg, Potassium: 899mg, Fiber: 6g, Sugar: 6g, Vitamin A: 87IU, Vitamin C: 3mg, Calcium: 76mg, Iron: 5mg, Net Carbs: 35g