Easy Instant Pot Black Eyed Peas
These Instant Pot Black Eyed Peas are so fast and easy — no soaking required! You'll love this flavourful vegetarian main or side dish.
Servings: 4 servings
Calories: 328kcal
Ingredients
- 2 tbsp olive oil
- 1 yellow onion diced
- 2 stalks celery diced
- 1 bell pepper diced
- 1 jalapeno pepper deseeded and minced
- 4 cloves garlic minced
- 1 tbsp Cajun seasoning
- 2 bay leaves
- 1.5 cup dried black eyed peas
- 4 cups vegetable broth
- 1 tsp apple cider vinegar
- 1 pinch salt
- 1 bunch collard greens chopped, optional; can use spinach or kale instead but serve immediately instead of letting it sit
- Cornbread optional side dish
Instructions
- Turn Instant Pot to saute mode and add olive oil. Saute onions, celery, bell peppers and jalapenos, seasoning with salt and pepper, for 5 minutes until softened.
- Add in garlic, Cajun seasoning and bay leaves, sauteeing another 30 seconds. Turn off saute mode.
- Add black eyed peas, broth, vinegar and a pinch of salt, then place lid on Instant Pot. Set to cook on high pressure for 25 minutes, then do a quick release of the pressure when done cooking.
- Stir in the collard greens if serving, then let sit for 5 minutes with the lid on to soften. Serve with cornbread on the side if desired and enjoy!
Notes
Nutritional info does not include cornbread.
Make your own Cajun seasoning or use a store-bought blend.
Drain the excess liquid and use the peas in a salad or serve as a side with chicken breast.
Store the leftovers in the fridge for 5 days. Reheat on the stovetop or in the microwave for 1-2 mins.
Freeze the black eyed peas for up to 3 month. Defrost in the fridge and reheat as normal, or reheat straight from frozen in the microwave for 4-5 mins.
Nutrition
Calories: 328kcal | Carbohydrates: 50g | Protein: 17g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 986mg | Potassium: 990mg | Fiber: 10g | Sugar: 10g | Vitamin A: 4264IU | Vitamin C: 60mg | Calcium: 179mg | Iron: 6mg