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.
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
Optional SeasoningsI truly believe that seasonings make the dish so, for beans like these, I love to add extra flavor from some of these spices.
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.
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.
Terri has a number of Mini-Video Series available that include Plant-Based Basics, Recipes, & Beyond; 30-Minute or Less Recipes; and Sandwiches, Wraps, & Spreads.