Description

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 45 minutes | Servings: 6-8

Ingredients

Scale

Essential Ingredients

1 pound dried black-eyed peas (no soaking required)
4 cups broth (chicken or vegetable)
1 small onion, diced
3 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon smoked paprika
1 bay leaf

Optional Add-Ins

1 smoked turkey leg or ham hock (for richer flavor)
½ teaspoon cayenne pepper (for a spicy kick)
1 cup diced tomatoes
1 tablespoon apple cider vinegar
1 sprig fresh thyme

Instructions

Step 1 – Prepare the Black-Eyed Peas

Rinse and sort the black-eyed peas to remove any debris or damaged beans.

Step 2 – Sauté for Extra Flavor

Set the Instant Pot to ‘Sauté’ mode and heat 1 tablespoon of oil.
Add diced onion and minced garlic, cooking for 2-3 minutes until fragrant.
If using smoked meat, sear it lightly in the pot before proceeding.

Step 3 – Pressure Cook the Black-Eyed Peas

Pour in broth, then add seasonings and bay leaf.
Stir well, ensuring all peas are submerged.
Close the lid, set the valve to ‘Sealing’, and select ‘Pressure Cook’ on HIGH for 15 minutes.

Step 4 – Release Pressure & Final Touches

Once done, let the pressure naturally release for 10 minutes, then quick-release any remaining pressure.
Open the lid carefully, discard the bay leaf, and shred the smoked meat (if used) before stirring it back in.
Taste and adjust seasoning as needed.

Notes

✔️ For a thicker consistency: Mash ¼ of the cooked peas before serving. ✔️ For firmer peas: Use only 3.5 cups of liquid and reduce cooking time to 14 minutes. ✔️ Storage: Refrigerate leftovers for up to 4 days or freeze for up to 3 months. ✔️ Reheating: Add a splash of broth or water when reheating on the stovetop or microwave. ✔️ Serving Suggestions: Pair with cornbread, collard greens, or rice for a complete meal.