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Instant Pot Black Eyed Peas

Instant Pot Black Eyed Peas made with Bacon, kale & flavorful seasonings makes a delicious one-pot nutritious meal for busy week nights. Enjoy Black Eyed Peas Instant Pot with cornbread, crusty bread or even rice.
5 from 3 votes
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Course: Main Course
Cuisine: American
Keyword: Black Eyed Peas Instant Pot, How to cook black eyed peas in instant pot, Instant Pot Black Eyed Peas
Prep Time: 5 minutes
Cook Time: 25 minutes
Natural Pressure Release Time: 5 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 420kcal
Author: Meghna

Ingredients

  • 1.5 cups dry no soak black eyed peas rinsed well
  • 1 medium onion roughly chopped
  • 1 medium bell pepper diced 1/2 inch chunks
  • 5 cloves garlic roughly chopped
  • 1 stalk celery roughly chopped
  • 1 Jalapeno chopped
  • 4 slices bacon roughly chopped you can use more
  • 2 cups kale leaves roughly chopped
  • 2 tbsp light soy sauce or Balsamic Vinegar
  • 2 tbsp Avocado oil or any neutral oil
  • Salt (to taste)

Seasonings

Liquid

Instructions

  • Set the Instant Pot on SAUTE function and keep it on HIGH.
  • Add 1 tbsp oil and when it becomes moderately hot gently release the chopped bacon and fry until golden in color. If the heat is too much to handle reduce it to NORMAL. Set aside the golden fried bacon. Don't worry about the bacon grease browning at the bottom of the steel pot. We will be de glazing the pot later.
  • Add 1 tbsp oil and dump the onion, garlic and the celery. Add salt. Saute for 2 mins.
  • Now, add the bell pepper and the jalapeno and saute for about 1 min.
  • Next, add all the seasonings along with the rinsed black eyed peas. Mix well.
  • Pour the liquid and add back the fried bacon and the bay leaves. De-glaze the pot very well so that there are no bits and crumbs stuck at the bottom of the pot.
  • CANCEL the SAUTE function. Close the lid of the Instant Pot. Seal the valve. PRESSURE COOK on HIGH for 20 minutes for tender creamy beans.
  • When the pressure cooking cycle is over the Instant Pot will begin to beep. Wait for NATURAL PRESSURE RELEASE for 5 mins and than release the rest of the pressure manually by moving the valve from the SEALING to the VENTING position. Open the lid carefully.
  • Serve hot. Enjoy!

Video

Notes

  1. Measuring Units used, 1 Cup = 240 ml & 1 teaspoon = 5 ml.
  2. Today's recipe will yeild tender creamy beans.
  3. This recipe will also yeild somewhat stew like black eyed peas. However, if you prefer thicker black eyed peas consistency tha add 3.5 cups liquid instead of 4 cups liquid.
  4. Kale subs: Collard greens or baby spinach.
  5. You can increase the amount of bacon as per your liking.
  6. Skip the Jalapeno pepper if you are intolerant to heat.
  7. Storing TIPS: Lasts for 5 days in the firdge and freezes well for upto 3 months.
  8. Serving IDEAS: Corn Bread, Rice, Crusty Bread.
 
Calorific details are provided by a third party application & are to be used as indicative figures only.
 
 
Nutrition Facts
Instant Pot Black Eyed Peas
Amount Per Serving
Calories 420 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 4g25%
Cholesterol 15mg5%
Sodium 661mg29%
Potassium 1086mg31%
Carbohydrates 50g17%
Fiber 9g38%
Sugar 8g9%
Protein 20g40%
Vitamin A 5087IU102%
Vitamin C 81mg98%
Calcium 161mg16%
Iron 7mg39%
* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 420kcal | Carbohydrates: 50g | Protein: 20g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 661mg | Potassium: 1086mg | Fiber: 9g | Sugar: 8g | Vitamin A: 5087IU | Vitamin C: 81mg | Calcium: 161mg | Iron: 7mg