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.
We have other quick-cooking recipes on this website like these Instant Pot chickpeas, my Instant Pot oil-free cabbage, and this Instant vegan chili.
About Black Eyed Peas
Although called a pea, black-eyed peas are actually beans that originated in West Africa. Both peas and beans are in the legume family, and black-eyed peas are edible medium-sized beans that have been cultivated in China and India since prehistoric times. Nowadays, they are cultivated around the world.
Reasons you will love this recipe
- Quick and Easy: Cooking black-eyed peas in the Instant Pot drastically reduces the cooking time, making this a fast and convenient option for a wholesome, protein-packed meal.
- Healthy and Nutrient-Rich: Black-eyed peas are loaded with fiber, plant-based protein, and essential nutrients, providing a nutritious base for your favorite soups, stews, or salads.
- No Soaking Required: With the Instant Pot, there’s no need to pre-soak the black-eyed peas, saving you time while still delivering perfectly tender and flavorful results.
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.
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.
The 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
Tips and Suggestions
- Seasonings- Good seasonings for Instant Pot black-eyed peas include garlic, onions, smoked paprika, cumin, and bay leaves, which add depth and richness to the dish. For extra flavor, you can also add thyme, black pepper, and a splash of apple cider vinegar or hot sauce for a tangy kick.
- Prep Ahead- Make a batch of beans and store them in the freezer to have on hand to toss into soups, stews, and salads.
- Reheating- The microwave is the easiest way to reheat them, but the stovetop with just a little water works well too.
How to Cook Black-Eyed Peas in Instant Pot
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.

STEP #1: Place your beans in a colander and rinse them under cold running water. Remove any debris such as dirt, grit, or broken beans.

STEP #2: 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.
STEP #3: 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.

STEP #4: 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.

STEP #5: 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.
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.
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.
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.
Frequently Asked Questions
No, there’s no need to soak black-eyed peas when using the Instant Pot. The pressure cooking method softens them perfectly without pre-soaking.
Use a 3:1 ratio of water to black-eyed peas. For example, for 1 cup of dry black-eyed peas, use 3 cups of water.
Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze them for up to 3 months. Reheat gently on the stovetop or in the microwave with a bit of liquid.

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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
- 1/4 teaspoon sea salt optional
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/8 teaspoon Creole seasoning optional
- 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
- 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…
First time ever making black eyed peas and in an instant pot no less!! I was pleasantly surprised! So yummy and easy! I did do a 3 hour quick soak. Also used broth, cumin, smoked paprika, garlic and onion powder. PC 9 minutes! perfect!! Thank you, Cindy