Description
A quick and easy vegan recipe for hearty black-eyed peas made in the Instant Pot, perfect for busy weeknights.
Ingredients
- 1 lb black-eyed peas
- 4 cups vegetable broth
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp cumin
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 bay leaf
Instructions
- Power up your Instant Pot and select the ‘Sauté’ setting. Pour in the olive oil, followed by the chopped onion and minced garlic. Sauté until the onion becomes translucent, roughly 3-5 minutes.
- Stir in the black-eyed peas, vegetable broth, smoked paprika, cumin, bay leaf, salt, and pepper until well combined.
- Secure the lid, ensuring the valve is set to ‘Sealing’. Choose the ‘Manual’ or ‘Pressure Cook’ setting and cook on high pressure for 10 minutes.
- Once cooking is complete, let the pressure naturally release for about 10 minutes before quickly releasing any remaining pressure.
- Give everything a good stir and serve it warm.
Notes
Soak black-eyed peas for a couple of hours prior to cooking for best results. Store leftovers in an airtight container for up to 5 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Southern