Description
A comforting and hearty Southern staple, these black-eyed peas are quick to prepare in the Instant Pot, making them perfect for busy weeknights or festive gatherings.
Ingredients
- 1 pound dry black-eyed peas
- 1 quart vegetable broth
- 2 1/2 cups water
- 1 1/2 teaspoons kosher salt
- 1 small garlic clove, grated
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 teaspoon onion powder
- 2 tablespoons butter (optional)
Instructions
- Rinse the black-eyed peas under cold water, removing any debris.
- Add the rinsed peas, vegetable broth, water, and salt into the Instant Pot.
- Lock the lid in place and position the pressure release handle to “Sealing.”
- Press the Pressure Cook button, set to “High Pressure,” and set the timer for 25 minutes (note: the pot will take around 10 minutes to preheat).
- When the cooking cycle ends, allow for a 15-minute natural pressure release, then safely vent any remaining steam.
- Open the lid carefully; stir in grated garlic, smoked paprika, oregano, onion powder, and butter (if using) until a creamy consistency develops.
Notes
For a lighter version, substitute chicken broth and omit the butter. You can also pre-soak the peas for a few hours to reduce cooking time.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Pressure Cooking
- Cuisine: Southern