There’s something incredibly comforting about a bowl of perfectly cooked black eyed peas. They’re hearty, flavorful, and feel like a warm hug from the inside. But let’s be real, the traditional stovetop method can take hours. Who has time for that on a busy weeknight? That’s where this game-changing Instant Pot Black Eyed Peas recipe comes in. It delivers all that slow-simmered, down-home flavor in a fraction of the time, making it the perfect solution for a nourishing meal that doesn’t keep you tied to the kitchen.
Table of Contents
Table of Contents
Why You’ll Love This Instant Pot Black Eyed Peas Recipe
- Set It and Forget It: The Instant Pot does all the work. No more babysitting a pot on the stove!
- Weeknight Warrior: From dried beans to dinner-table delicious in under an hour.
- Budget-Friendly Brilliance: This dish is incredibly easy on the wallet but big on flavor.
- Endlessly Customizable: Toss in some extra veggies, kick up the heat, or keep it classic—it’s up to you.
Instant Pot Black Eyed Peas Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
Instant Pot Black Eyed Peas Recipe Fast nosoak technique for tender flavorful peas Pressure cooker method saves time Perfect results every time
Ingredients
- 1 pound dried black eyed peas
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 6 cups chicken broth, low sodium
- 1 smoked ham hock
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper
- 2 bay leaves
- 1 tablespoon vegetable oil
- Salt and black pepper to taste
Instructions
- Turn your Instant Pot to the ‘Sauté’ function. Once hot, add a tablespoon of oil and sauté the onion and bell pepper until they begin to soften, about 4-5 minutes. Add the garlic and cook for another minute until fragrant.
- Pour in one cup of the broth to deglaze the pot, scraping up any browned bits from the bottom.
- Add the rinsed black eyed peas, ham hock, smoked paprika, cayenne (if using), bay leaves, and the remaining broth. Give everything a good stir.
- Secure the lid, set the valve to ‘Sealing,’ and cook on High Pressure for 25 minutes.
- Once the cooking time is up, allow for a natural pressure release for 15 minutes, then carefully switch the valve to ‘Venting’ to release any remaining pressure.
- Open the lid, remove the bay leaves and ham hock. If using a ham hock, let it cool slightly, then shred the meat from the bone and stir it back into the pot. Season with salt and plenty of black pepper to taste. Serve hot!
Notes
A comforting and hearty bowl of Instant Pot Black Eyed Peas that delivers slow-simmered, down-home flavor in a fraction of the time. Perfect for a nourishing weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Southern American
Nutrition
- Serving Size: 6 servings
- Calories: 320 calories
- Sugar: 8 g
- Fat: 7 g
- Carbohydrates: 45 g
- Fiber: 10 g
- Protein: 22 g
Gather Your Ingredients
You likely have most of these pantry staples on hand already!
- 1 pound dried black eyed peas, rinsed and sorted
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 6 cups chicken or vegetable broth (low sodium)
- 1 smoked ham hock or ½ pound diced ham
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (optional, for heat)
- 2 bay leaves
- Salt and black pepper to taste
How to Make Black Eyed Peas in the Instant Pot
- Turn your Instant Pot to the “Sauté” function. Once hot, add a tablespoon of oil and sauté the onion and bell pepper until they begin to soften, about 4-5 minutes. Add the garlic and cook for another minute until fragrant.
- Pour in one cup of the broth to deglaze the pot, scraping up any browned bits from the bottom. This is pure flavor, don’t let it go to waste!
- Add the rinsed black eyed peas, ham hock (or diced ham), smoked paprika, cayenne (if using), bay leaves, and the remaining broth. Give everything a good stir.
- Secure the lid, set the valve to “Sealing,” and cook on High Pressure for 25 minutes.
- Once the cooking time is up, allow for a natural pressure release for 15 minutes, then carefully switch the valve to “Venting” to release any remaining pressure.
- Open the lid, remove the bay leaves and ham hock. If using a ham hock, let it cool slightly, then shred the meat from the bone and stir it back into the pot. Season with salt and plenty of black pepper to taste. Serve hot!
My Favorite Tips & Variations
This recipe is wonderfully forgiving. Don’t be afraid to make it your own!
- No Soaking Needed! One of the best things about using an Instant Pot for beans is that you can skip the overnight soak. Just give them a good rinse and you’re golden.
- Vegetarian? No Problem! Simply omit the ham and use vegetable broth. For that signature smoky flavor, add a teaspoon of liquid smoke or a big pinch of smoked salt instead of the paprika.
- Too Liquidy? If you prefer a thicker consistency, use the “Sauté” function again and let the pot simmer uncovered for 5-10 minutes to reduce.
- Spice it Up: Love a little kick? Add a diced jalapeño with the bell pepper or a extra pinch of cayenne.
What to Serve With Your Black Eyed Peas
This dish is a complete meal in a bowl, but it also plays well with others! For a true Southern-style feast, serve it over a bed of fluffy white rice with a side of collard greens and a big slice of cornbread. It also makes a fantastic side dish for grilled meats or a simple roasted chicken. Don’t forget a dash of hot sauce on top!
Storing Your Leftovers
This recipe makes a generous amount, which is great because the flavors get even better the next day! Let the peas cool completely before storing them in an airtight container in the refrigerator. They’ll keep for up to 4 days. You can also freeze them for up to 3 months. I like to freeze them in individual portions for a quick and easy future meal.
Can I use canned black eyed peas instead?
You can, but the cooking method changes completely! Since canned beans are already cooked, you’d just be heating them through. I’d recommend using this recipe as a flavor guide: sauté your veggies in the pot, then add drained and rinsed canned beans and about a cup of broth. Simmer for 10-15 minutes to let the flavors meld. The texture will be softer, but it’s a great last-minute option.
My beans are still a little firm. What should I do?
Don’t panic! This can happen if the beans are older. Just secure the lid again and cook on High Pressure for another 5-10 minutes, followed by a quick pressure release.
What’s the best way to add more flavor?
The ham hock is your best friend for flavor, but don’t underestimate the power of aromatics! Sautéing the onion, pepper, and garlic first builds a incredible flavor foundation. For an extra layer of depth, a splash of apple cider vinegar stirred in at the very end brightens everything up perfectly.
This Instant Pot Black Eyed Peas recipe is more than just a meal; it’s a bowl of comfort that fits perfectly into our busy lives. It’s the kind of dish that fills your home with an amazing aroma and your family with happy, full bellies. I hope it becomes a cherished, easy go-to in your kitchen just like it is in mine. Give it a try, and don’t forget to tell me what you think!