Make easy Instant Pot Black Eyed Peas FAST with no soaking required! Dried black-eyed peas are cooked in a smoky broth that's completely vegan and packed with flavor. Stir in your favorite greens for a delicious stew that's perfect for New Year's Day or any day!
Let's get this party started
Are you a fan of black-eyed peas? If not, you're about to be! We're talking about the beans, not the band - this is HNL, after all. And, no disrespect to their music, but these black-eyed peas are vastly superior in any case.
Much like our Spicy Instant Pot Black Beans or Saucy Instant Pot Pinto Beans, this recipe is Most southern black-eyed pea recipes use ham, but not this one! I set about layering in that smoky flavor you'd normally get from a ham hock or bacon while keeping this recipe vegetarian—and vegan-friendly.
Serve these Instant Pot Black Eyed Peas over rice for an easy, vegetarian Hoppin' John. Or, have them as a super tasty side dish. Add the greens you like best, or leave 'em out. Whatever you do, just make these.
If you're just looking for plain, cooked black-eyed peas that you could use in any recipe, check our comprehensive guide about How to Cook Black Eyed Peas. For delicious, saucy, ready-to-serve beans, read on!
Let's Make Instant Pot Black-Eyed Peas Together!
You'll find detailed information in the printable recipe card at the end of this post, but for now let's talk through it step-by-step!
Step 1: Combine everything
First things first, you're going to combine your ingredients in the Instant Pot. Toss in your dried black-eyed peas (no soaking required!), diced onion, crushed garlic, smoked paprika, bay leaves, salt, and pepper.
Step 2: Pressure cook
Add your liquid (I use water, but low-sodium vegetable broth is also a good option), then flip the vent to the sealing position. Set the cooking cycle for 12-15 minutes at manual / high pressure.
15 minutes will yield much softer beans; at 12 minutes, the beans will still be a bit al dente, if you know what I mean. Totally depends on your personal preference.
Step 3: Release and mash
Once the cooking cycle is complete, you're going to let the pressure release naturally for 15 minutes. Then, quick-release the remaining pressure. I like to do this under my stove fan, or, if that's not possible, I'll throw a kitchen towel over the top to get some control of the steam.
Open your Instant Pot and test a few beans. Are they tender enough for you? If not, pop the lid back on and cook for 1-2 minutes more at high pressure.
At this point, your beans will seem quite liquidy. This is correct. And that bean broth is out of this world delicious! Keep in mind that your brothy beans will continue to thicken as they cool. To achieve a thicker, stew-like liquid, I like to mash about ¼ of the beans with a potato masher.
Step 4: Add the greens
I like to stir in a couple of big handfuls of greens into my black-eyed peas. This is optional, but what kind of Nutrition Lady would I be if I wasn't telling you to add greens to your beans?! Beans n' greens are one of my favorite combos!
Just spoon it over rice, and you've got yourself one incredibly nourishing meal.
Pro Tips!
- Use fresh beans. Ok, I know fresh dried beans is a bit of a contradiction, but hear me out. If you find your beans are taking ages to cook, the culprit may be the beans themselves. If you're using a package of black-eyed peas that's been sitting in the back of your cupboard since the beginning of time, you're going to need to add some extra cooking time. Or, treat yourself to a fresh bag. You're worth it!
Instant Pot Black Eyed Peas - Vegetarian Recipe!
Equipment
Ingredients
- 1 pound dried black eyed peas rinsed and checked for stones
- 1 medium yellow onion diced
- 2 cloves garlic crushed
- 1 teaspoon smoked paprika
- 2 bay leaves
- 1 teaspoon fine-grain sea salt
- ½ teaspoon black pepper
- pinch red pepper flakes
- 4 ½ cups water
- 4 cups baby spinach or other greens optional
Instructions
Instant Pot Instructions
- Add all ingredients to your Instant Pot, except for the optional greens.1 pound dried black eyed peas, 1 medium yellow onion, 2 cloves garlic, 1 teaspoon smoked paprika, 2 bay leaves, 1 teaspoon fine-grain sea salt, ½ teaspoon black pepper, pinch red pepper flakes, 4 ½ cups water
- Seal the lid, and set to 12 minutes, high pressure.
- Once the cooking cycle is complete, allow the pressure to naturally release for 15 minutes, and then quick-release the remaining pressure.
- Using a potato masher or a hand blender, mash or purée a small amount of the beans (I like to do about ¼ of the pot), and then stir well. This will thicken the beans and create a lovely broth.
- Add the greens, if using, and then stir until wilted.4 cups baby spinach or other greens
- Serve with nice crusty bread, over rice, etc.
Stovetop Instructions
- Combine all ingredients, except for the greens, in a large, heavy-bottomed pot such as a Dutch oven. Note! For the stovetop method increase the water to 6 cups.1 pound dried black eyed peas, 1 medium yellow onion, 2 cloves garlic, 1 teaspoon smoked paprika, 2 bay leaves, 1 teaspoon fine-grain sea salt, ½ teaspoon black pepper, pinch red pepper flakes, 4 ½ cups water
- Bring the black-eyed peas mixture to a boil, then reduce the heat and simmer until the beans are tender - this could take 60-90 minutes, depending on your beans, whether you have hard water, etc.
- When the beans are tender, use a potato masher or a hand blender to mash or purée a small amount of the beans (I like to do about ¼ of the pot), and then stir well. This will thicken the beans and create a lovely broth.
- Add the greens, if using, and then stir until wilted.4 cups baby spinach or other greens
- Serve with nice crusty bread, over rice, etc.
Notes
- Nutrition values are an estimate only
- Make them in advance. The beauty of these Instant Pot Black-Eyed Peas is that they only get better with time. The flavor of the broth develops more, the beans thicken, and they are perfection.
- Leftovers will last 3-5 days in the fridge, and up to 6 months in the freezer.
- Mix up the greens. I have used baby spinach in this recipe because it's a green I've almost always got on hand. But you could also use kale, collard greens, chard, beet greens, or whatever floats your boat. Or, leave the greens out if that's not your thing.
- If you don't have an Instant Pot, you can still make this recipe following the stovetop technique above. It will take roughly twice the amount of time to cook your beans to tender.
- Note - you will need to increase the water to 6 cups for the stovetop technique.
Michele says
Excellent recipe. I just added bell pepper, cumin, liquid smoke & vegetable broth instead of water. Yummmmmmmmy!
Katie Trant says
Those sound like delicious additions, Michele!
Kris says
This is the first time I've made one of your recipes and it was so delicious! Also, my first time using the IP to cook beans - perfect!
Katie Trant says
Hey Kris! So happy to hear you made these. Such a good recipe, and the IP makes it soooo easy!
Marie says
This was so tasty! Will definitely be making again.
Jack says
This worked perfectly for us! Since I wanted to freeze them for fast weeknight meals, I left the greens out and added them when we reheated.
jacquie says
I have been looking for a vegan recipe for black eyed peas but i don't have an insta-pot. I know you said in the post that it could be made on the stove but i didn't see any directions with regards to how to do that. Could you share some tips?
thanks
jacquie
Katie Trant says
Hi Jacquie, I've added the stovetop instructions to the recipe card now. Thanks! It's pretty much the same technique, just takes longer on the stovetop 🙂