Instant Pot Black Eyed Peas - Vegetarian Recipe!
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!
Servings 8
Calories 202kcal
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.
Nutrition
Calories: 202kcal | Carbohydrates: 36g | Protein: 14g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 319mg | Potassium: 745mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1561IU | Vitamin C: 6mg | Calcium: 87mg | Iron: 5mg