Perfect Instant Pot Black Eyed Peas (No Soaking!)
It takes less than 30 minutes to make perfect Instant Pot Black Eyed Peas, and they don’t even need to be soaked. Keep them on hand to toss into soups, stews, salads, and even mixed bean salads.
I love keeping cooked black eyed peas on hand in my refrigerator or freezer because they can be added to soups, stews, and even salads. They can also be used to make other delicious recipes like my Mixed Bean Salad.
About Black Eyed Peas
Although called a pea, black eyed peas are actually a bean that originated in West Africa. Both peas and beans are in the legume family, and black eyed peas are an edible medium-sized bean that has been cultivated in China and India since prehistoric times. Nowadays, they are cultivated around the world.
Ingredients Needed
- Black eyed peas- 1 lb of dried beans comes out to about 2.5 cups once cooked.
- Liquid- I highly recommend cooking your beans in vegetable broth because it adds so much flavor. Water can be used instead, but you may want to add a little salt and more seasonings.
- Seasonings (optional)- Seasonings are not required, but they do add lots of flavor. Some of the best ones to try are salt, garlic powder, onion powder, cayenne pepper, and cumin.
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
Sorting Dried Beans
Not everyone sorts their beans, but I think it’s always a good idea because you never know what might have been accidentally packaged with your dry beans.
To clean and sort, place your beans in a colander and rinse them under cold running water. Remove any debris such as dirt, pebbles, leaves, or broken beans.
Ratio of Water to Dried Beans
Though black eyed peas can be cooked on a stovetop, the Instant Pot is my preferred cooking method because it is so quick and easy, and the beans come out perfectly every time if you get the ratio, cook time, and release method right.
- Ratio- 1 part dried black eyed pea: 3 parts water or vegetable broth
- Cook Time- 8-10 minutes on High
- Release Method- Natural release for 15 minutes then vent
Do Black Eyed Peas Need to Soak?
The most convenient part of using an Instant Pot to cook black eyed peas is that there is no need to soak them, so it saves a lot of time. Simply wash the beans, sort them, and cook.
In contrast, if cooking on the stovetop, the soaking time for black eyed peas takes at least 6 hours which really slows things down when you’re trying to make dinner.
How to Cook Black Eyed Peas in Instant Pot
- Place your beans in a colander and rinse them under cold running water. Remove any debris such as dirt, grit, or broken beans.
- Add the beans and vegetable broth (or water) to your Instant Pot, along with salt or other seasonings desired, and give them a quick stir. I’ve listed some suggested but optional seasonings below in the NOTES section.
- Lock the lid and place the pressure release handle in the SEAL position. Press the PRESSURE COOK button making sure it is set to HIGH and set the timer for 8-10 minutes. The lower time will result in firmer beans, and the longer time will make them more tender.
- It will take about 10-15 minutes for the Instant Pot to come to pressure before beginning the cooking process.
- After the Instant Pot beeps to signal that cooking has finished, wait another 15 minutes to allow it to naturally release. Once that time is up, carefully slide the release handle to VENT to release any additional pressure.
- Once all of the pressure has been released, open the lid and taste-test to make sure they are cooked to your desired texture. If they need any additional cooking, cook another 3-5 minutes and give them another try.
- Serve immediately as a side dish or add to soups and stews.
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
Other Cooking Methods
Though I much prefer the Instant Pot cooking method, black eyed peas can also be cooked on your stovetop. It just takes a lot longer.
- Stovetop Method- Wash 1 lb of beans, cover, and soak for at least 6 hours or overnight. Drain and rinse under cold water, and then add them to a large cooking pot with 6 cups of water or broth. Bring them to a boil then reduce the heat. Cover them and allow them to simmer for about 45-60 minutes until the beans are tender.
- Crockpot/ Slow Cooker- You’ll want to rinse and soak the beans just like in the stovetop method. Place the lid on the slow cooker and cook on high for 7 hours or until the beans are tender.
Optional Seasonings
I truly believe that seasonings make the dish so, for beans like these, I love to add extra flavor from some of these spices.
- Salt
- Garlic powder
- Onion powder
- cayenne pepper (spicy)
- Tony Chachere’s Creole Seasoning
- Cumin
- Coriander
Ways to Use Black Eyed Peas
Black eyed peas are so versatile and can be eaten as a side dish or included in other dishes like these.
- Add the cooked beans to soups, stews, and even salads.
- Use in bean salads like my Mixed Bean Salad.
- Serve them in a bowl over rice or a baked potato and call it dinner.
- Use them to make curries or hummus.
Tips and Storage
- Prep Ahead- Make a batch of beans and store in the freezer to have on hand to toss into soups, stews, and on salads.
- Storage- Keep in an airtight container in the refrigerator for up to 5-7 days.
- Freezing- These freeze very well in an airtight bag or container for up to 3 months or so.
- Reheating- The microwave is the easiest way to reheat them, but the stovetop with just a little water works well too.
Dishes That Pair Well with Black Eyed Peas
There are plenty of recipes to serve black eyed peas with, and these are some of my favorites.
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Instant Pot Black Eyed Peas
Ingredients
- 1 lb dry black eyed peas
- 3 cups vegetable broth or water broth adds more flavor
- Optional seasonings listed below in NOTES
Instructions
- Place the beans in a colander and rinse them under cold running water. Remove any debris such as dirt, pebbles, leaves, or broken beans.
- Add the beans and vegetable broth (or water) to your Instant Pot, along with salt or other seasonings desired, and give them a quick stir. I’ve listed some suggested but optional seasonings below in the NOTES section.
- Lock the lid and place the pressure release handle in the SEAL position. Press the PRESSURE COOK button making sure it is set to HIGH and set the timer for 8-10 minutes. The lower time will result in firmer beans, and the longer time will make them more tender. 9 minutes was perfect for me. They will become mushy and ugly if cooked too long.
- It will take about 10-15 minutes for the Instant Pot to come to pressure before beginning the cooking process.
- After the Instant Pot beeps to signal that cooking has finished, wait another 15 minutes to allow it to naturally release. Once that time is up, carefully slide the release handle to VENT to release any additional pressure.
- Once all of the pressure has been released, open the lid and taste-test to make sure they are cooked to your desired texture. If they need any additional cooking, cook another 3-5 minutes and give them another try.
- Serve immediately as a side dish or add to soups and stews.
Video
Notes
- Salt
- Garlic powder
- Onion powder
- cayenne pepper (spicy)
- Tony Chachere’s Creole Seasoning
- Cumin
- Coriander
- Prep Ahead- Make a batch of beans and store in the freezer to have on hand to toss into soups, stews, and on salads.
- Storage- Keep in an airtight container in the refrigerator for up to 5-7 days.
- Freezing- These freeze very well in an airtight bag or container for up to 3 months or so.
- Reheating- The microwave is the easiest way to reheat them, but the stovetop with just a little water works well too.
- Stovetop Method- Wash 1 lb of beans, cover, and soak for at least 6 hours or overnight. Drain and rinse under cold water, and then add them to a large cooking pot with 6 cups of water or broth. Bring them to a boil then reduce the heat. Cover them and allow them to simmer for about 45-60 minutes until the beans are tender.
- Crockpot/ Slow Cooker- You’ll want to rinse and soak the beans just like in the stovetop method. Place the lid on the slow cooker and cook on high for 7 hours or until the beans are tender.
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
About Terri Edwards
Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…
