Description
Quick, tender, and deeply flavorful Instant Pot Black Eyed Peas made without soaking. A hearty, wholesome dish that’s perfect for weeknights, holidays, or meal prep.
Ingredients
- 1 pound dried black-eyed peas, rinsed
- 4 cups low-sodium chicken or vegetable broth
- 1 cup water
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 strips thick-cut bacon, optional
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 bay leaf
- Black pepper, to taste
- 1–1½ teaspoons kosher salt (added after cooking)
- Apple cider vinegar or lemon juice, to taste
Instructions
- Set Instant Pot to sauté mode. Cook bacon until crisp; remove and set aside.
- Add onions and garlic to the pot; sauté until soft and fragrant.
- Add peas, broth, water, paprika, cumin, thyme, bay leaf, and bacon. Stir to combine.
- Seal lid and cook on manual high pressure for 25 minutes.
- Allow natural release for 10 minutes, then quick-release remaining pressure.
- Season with salt and a splash of vinegar or lemon juice. Stir and adjust seasoning to taste.
- Serve warm with cornbread, greens, or rice.
Notes
- Use broth instead of water for richer flavor.
- To keep it vegetarian, omit bacon and increase smoked paprika.
- Add hot sauce, tomatoes, or extra vegetables for variations.
- Store leftovers 5 days in the fridge or freeze up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes