Description
Instant Pot Black Eyed Peas Recipe Fast nosoak technique for tender flavorful peas Pressure cooker method saves time Perfect results every time
Ingredients
Scale
- 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