Description
A flavorful and effortless black-eyed peas recipe cooked in an Instant Pot, perfect for any occasion.
Ingredients
- 1 Tbsp Olive oil
- 1 small Onion (chopped)
- 2 Celery ribs (diced)
- 1 Bell pepper (red or green)
- 2 small Bay leaves
- 2 sprigs Fresh thyme (or 1/2 tsp dried)
- 3 tsp Smoked paprika
- 1/2 tsp Black pepper
- 1 tsp Coarse salt (or 3/4 tsp table salt)
- 4 cloves Garlic (pressed or minced)
- 1 Jalapeño pepper (seeded and diced small)
- 3 1/2 cups Chicken broth (low sodium)
- 2 tsp Balsamic vinegar
- 1-2 slices Smoked beef bacon (chopped)
- 1 small Beef bone
- 1 1/4 cups Black-eyed peas (dry)
- 2 cups Collard greens (optional; chopped into 2-inch pieces)
Instructions
- In the Instant Pot, heat the olive oil using the sauté mode. Add the chopped onion, celery, and bell pepper, cooking until softened (about 3-4 minutes).
- Stir in the bay leaves, thyme, smoked paprika, black pepper, salt, garlic, and jalapeño. Cook for another minute until fragrant.
- Add the black-eyed peas, chicken broth, balsamic vinegar, smoked beef bacon, and the beef bone. Stir well.
- Seal the lid and set the Instant Pot to manual high pressure for 25 minutes. Once done, allow for a natural release for 10 minutes, then release any remaining pressure.
- If using collard greens, stir them in now and allow them to wilt in the residual heat for a few minutes.
- Remove the bay leaves and beef bone before serving. Enjoy warm!
Notes
Garnish with fresh cilantro or green onions for added flavor. Serve with cornbread for a classic Southern meal.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Southern