Instant Pot Black Eyed Peas
I grew up in a southern household eating black-eyed peas on the regular.
Black-eyed peas are famous in a southern house because we eat them every New Year’s day to bring good luck but that’s not the only time of the year we ate them. Black-eyed peas make a nutritious and delicious main dish or accompaniment to a meal any time of the year and the Instant Pot shortens the time from hours to under an hour.
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Black-eyed peas are filled with healthy fiber, protein, vitamins, and minerals and can be a great addition to any meal.
Historically, black-eyed peas were celebrated for bringing luck on New Year’s day and are a staple in soul food and southern cooking.
Today you’ll find black-eyed peas on menus all around the world because they are nutritious and delicious and easy to prepare. You don’t need much to make black-eyed peas taste delicious and cooking them in the Instant Pot shortens the cooking time down to under an hour, including prep!
**This dish is easily vegan — just omit all ham or meat and use vegetable stock**
🛒 Shopping List
- Dried Black-Eyed Peas (shop here)
- Fresh garlic
- White or Yellow Onion
- Bay leaves
- Stock — If you don’t have a ham hock laying around to make stock from, any vegetable, chicken, or beef stock will do. Use vegetable stock if you want a vegan dish.
- Olive oil
- Ham hock, salt pork, or cooked bacon. Omit if you desire a vegan recipe.
🍽 Equipment needed:
- Instant Pot (here’s the one we love)
- Saute or frying pan
- Strainer to rinse the beans in
- Measuring cup
- Prep bowls for diced veg and aromatics
- Cutting board
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I like to know what the steps are to a recipe before I dive in. I used to just read and go and let me tell you that’s not the best way to do it. Too many times I skipped a step or missed an ingredient even though it was listed in the recipe card.
- Get all of your ingredients, pans, pots, bowls, utensils out.
- Grab a strainer and put the raw, uncooked black-eyed peas in, and rinse with cold water.
- Make sure your ham or ham hock is at room temperature. Often when you buy a ham hock, it’s sold frozen so defrost it the night before.
- Dice your ham in small pieces, about 1/2 inch cubes will do.
- Dice all of your carrots and celery and set them aside.
- Dice your onion and set it aside.
- Mince the garlic and set it aside. Don’t combine with your onions — you’ll be adding the garlic to the saute pan after you’ve cooked the onions and veggies down a bit. This keeps the garlic from burning.
- Make sure you have your salt, pepper, and bay leaves set aside.
- Measure out your stock and set it aside.
- Now that the ‘mise en place‘ is done, begin sauteing your onions, carrots, and celery in olive oil for 3 minutes. You could do this in the Instant pot but I don’t like the splatter and I can’t control the temperature as easily. But that’s just me…do what works for you.
- Add the garlic and saute with the veggies for a minute. Dump into the Instant Pot.
- Pour your stock in the Instant Pot.
- Add your diced ham to the Instant Pot.
- Add the rinsed black-eyed peas to the Instant Pot.
- Add the salt and pepper and you’re ready to turn them on.
Specific directions are listed below in the recipe card.
🍷 Wine Pairing Suggestion:
You’ll want a white wine for this dish. This dish loves a crisp finish. Oaked or unoaked Chardonnay will compliment the peas and ham.
Instant Pot Black Eyed Peas
- 1 Instant Pot
- 1 Saute Pan
- Knives, cutting board, bowls
Vegetables and Aromatics
- 1 small white or yellow onion, diced
- 3 medium carrots, diced
- 3 stalks celery, diced
- 3 cloves garlic, minced
- 2 dried bay leaves
- 1 pound dried, rinsed, black-eyed peas 16 oz. bag
- 1 cup smoked ham, diced
- 4 cups stock -- vegetable, chicken, beef, ham stock If you want it to be vegan, only use vegetable stock
Spices and Oils
- 1½ teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons olive oil
Prep the ingredients
- Dice the carrots, onion, and celery and set them aside.
- Mince the garlic and set them aside.
- Measure out your salt and pepper and bay leaves and set them aside.
- Dice the ham and set it aside.
- Rinse the black-eyed peas and let drain in the sink in a strainer.
- Measure out your 4 cups of stock.
Saute the veggies and spices together
- Heat 2 tablespoons of olive oil in a saute pan
- Add the diced carrots, onions, celery, and bay leaves to the pan and saute for 3 minutes.
- Add the minced garlic to the pan and saute for another minute.
Add ingredients to the Instant Pot
- Add the sauteed veggies, bay leaves, and garlic to the instant pot.
- Add the stock to the instant pot.
- Add the rinsed and uncooked black-eyed peas to the instant pot.
- Add the salt and pepper to the instant pot.
- Give all the ingredients one big stir and close the lid of the instant pot.
Program the Instant Pot
- Make sure the lid is locked into place.
- Select the Pressure Cook Setting.
- Set the Pressure level to High.
- Make sure the pressure valve on the top is closed.
- Use the -/+ keys to set the time to 16 minutes.
- Once the time is up, allow the pressure to release naturally for 15 minutes.
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