Instant Pot Black Eyed Peas (Printable Version)
# What You’ll Need:
01 -
1 pound dried black-eyed peas
02 -
2 tablespoons olive oil
03 -
1 large yellow onion, diced
04 -
1 medium green bell pepper, diced
05 -
4 garlic cloves, minced
06 -
1 jalapeño pepper, finely diced
07 -
2 tablespoons tomato paste
08 -
1 teaspoon kosher salt
09 -
0.5 teaspoon cayenne pepper
10 -
0.5 teaspoon smoked paprika
11 -
1 can (14 ounces) crushed tomatoes
12 -
4 cups vegetable broth
13 -
1 teaspoon liquid smoke
14 -
2 bay leaves
15 -
1 fresh thyme sprig
# Steps to Follow:
01 -
Wash the peas until the water runs clear. Cover them with fresh water and let them soak overnight.
02 -
Drain and rinse the peas and set them aside. Warm the olive oil in the Instant Pot in sauté mode. Add the onions and bell peppers, and cook for 8-10 minutes until softened.
03 -
Stir in the garlic and jalapeños, and cook for 2-3 minutes. Add the tomato paste, cayenne pepper, smoked paprika, and salt, then sauté for an additional 1-2 minutes.
04 -
Deglaze the Instant Pot with vegetable broth and liquid smoke. Crush the canned tomatoes with your hand over the pot, then add them along with the bay leaves, thyme sprig, and reserved beans. Stir to combine.
05 -
Bring the mixture to a boil in sauté mode. Secure the lid and set the Instant Pot to manual high pressure for 15 minutes, followed by a 10-minute natural release to let out the remaining pressure.
06 -
Use a slotted spoon to remove any foam from the top layer. Serve and enjoy.
# Additional Notes:
01 -
Soak the dry peas overnight to reduce cooking time. This step can be skipped if using canned black-eyed peas.
02 -
Deglaze the Instant Pot with vegetable broth to prevent sticking and to release any bits stuck to the pan from sautéing.
03 -
Allow the pressure to release naturally for the best texture and finished result.