Instant Pot Black Eyed Peas

4.67 from 3 votes

Instant Pot Black Eyed Peas

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.

Prep Time5

Cook Time20

Total Time25

Course: Sides

Cuisine: American

Diet: Gluten Free, Low Calorie, Low Fat, Vegan, Vegetarian

Servings: servings

Calories: 120kcal

Author: Terri Edwards

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

US Customary - Metric

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

Tips & Suggestions:

I have included step-by-step photos and directions above to ensure your first attempt will be successful.

Optional 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. I like to sprinkle in some Tony Chachere's Creole Seasoning.

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.

Nutrition