Instant Pot Black Eyed Peas – Instant Pot black eyed peas, or ‘Hopping John,’ is a southern delicacy known for bringing good luck. Ours is smokey and spicy, and one bowl of this satisfying comfort food will leave you feeling lucky. Plus, it’s vegan and kosher!
WHAT ARE BLACK EYED PEAS?
Black-eyed peas, also known as cowpeas, belong to the bean family. The beans are small, creamy-white with a black spot resembling an eye, hence the name “black-eyed peas.” Despite the name, black-eyed peas are not peas but beans, just like our Jamaican rice and peas.
There is a lot of complicated history surrounding black-eyed peas in the South. The dish originated in West Africa and made its way to North America in the 17th century through enslavement. Enslaved people planted the peas to use in soups and stews. Today in the South, black-eyed peas are frequently referred to as “lucky beans” because people believe eating them will bring prosperity in the New Year.
WHAT YOU NEED TO MAKE INSTANT POT BLACK EYED PEAS
- Black-Eyed Peas: I use dried peas because that’s what I have on hand, but you can use canned black-eyed peas.
- Olive Oil: Saute the vegetables in olive oil.
- Vegetables: Add bulk and nutrients to the peas with onions, green bell pepper, garlic, and tomatoes. Another popular ingredient to add to the dish is collard greens.
- Jalapeño: Chilies provide a perfect amount of heat.
- Tomato Paste: A spoonful of tomato paste intensifies the tomato flavor; take a moment to bloom the paste by sautéing it before adding the other ingredients.
- Spices: Season the black-eyed peas with cayenne, smoked paprika, and Kosher salt, or change things up with blackened seasoning and increase the heat!
- Vegetable Stock: Use high-quality vegetable stock for this recipe. I usually make mine from home using vegetable scraps and herbs from my kitchen. If you’re in a hurry, combine warm water and Vegetable Better than Bouillon.
- Liquid Smoke: Liquid smoke lends a smokey dimension reminiscent of BBQ.
- Bay Leaves: Subtly flavor the peas with a clove-like flavor.
HOW TO MAKE INSTANT POT BLACK EYED PEAS
The full recipe with measurements is in the recipe card below.
Rinse peas until the water runs clear. Cover them with fresh water and soak them overnight.
Drain and rinse the peas, and set them aside; warm oil in an Instant Pot in saute mode. Add onions and bell peppers, and cook until the onions become translucent and soften, for about 10 minutes.
Stir in the garlic and jalapeños; cook for 3 minutes. Then, add the kosher salt, cayenne pepper, smoked paprika, and tomato paste; saute until it becomes aromatic, for 30 seconds.
Deglaze the pot with crushed tomatoes and vegetable stock. Add liquid smoke, bay leaves, the thyme sprig, and the reserved peas. Then, give the mixture a quick stir.
Bring the mixture to a boil in saute mode. Secure the lid and set the Instant Pot to manual high pressure for 15 minutes with a 10-minute natural release. Skim the froth of the top and enjoy!
EXPERT TIPS
- Soak the peas in water overnight for a shorter cooking time. Skip this step if using canned black-eyed peas.
- The amount of salt will depend on the amount of sodium in the vegetable stock you use. I recommend lightly seasoning in the beginning and tasting as you go.
- To prevent the peas from sticking to the bottom or burning, avoid overfilling the Instant Pot.
- After cooking, let the pressure release naturally for about 10 minutes before a quick release; this helps prevent the peas from becoming mushy.
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SERVING SUGGESTIONS
- Rice, Dirty Rice
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WHAT TO DO WITH THE LEFTOVERS
- Refrigerate – Store leftovers in an airtight container; they will keep for 3-5 days.
- Freeze – Allow the dish to cool, then add it to a freezer-safe container or bag. Instant Pot black eyed peas freezes for up to 2 months.
- Thaw – When you’re ready to eat, defrost it in the fridge overnight.
- Reheat – Warm the leftovers in the microwave or stovetop, and enjoy! If the dish thickens once chilled, stir in a small amount of vegetable stock before warming it up.
- Repurpose – Use the black eyed peas to fill shepherd’s pie or puree them to make homemade veggie burgers.
FREQUENTLY ASKED QUESTIONS
Can I use canned black-eyed peas?
Yes, but since they’re ready to go out of the can, reduce the cooking time in the Instant Pot to 8 minutes.
Do I need to soak black-eyed peas before cooking?
I prefer soaking the peas to reduce the cooking time. However, it’s not necessary if you want to skip that step.
Why do you put a penny in black-eyed peas?
This tradition is a little hard for me to get behind, putting a coin in my food and all, but I love the idea! Southerners add a penny or dime to the pot, and the person who discovers the coin in their bowl is said to have the best luck. Collard greens are also added to black-eyed peas for the same reason; the green represents financial prosperity.
Can I make Instant Pot Black Eyed Peas on the stovetop?
1. Rinse the peas until the water runs clear. Cover them with fresh water and soak them overnight.
2. Drain and rinse the peas, and set them aside; warm oil in a Dutch oven over medium heat. Add onions and bell peppers, and cook until the onions become translucent and soften, for about 10 minutes.
3. Stir in the garlic and jalapeños; cook for 3 minutes. Then, add the tomato paste and saute until it becomes aromatic.
4. Deglaze the pot with crushed tomatoes and vegetable stock. Add liquid smoke, bay leaves, and the reserved peas. Then, give the mixture a quick stir.
5. Bring the pot to a boil. Reduce, and simmer for 45 minutes.
6. Skim the froth from the top, serve, and enjoy!
Can I add meat?
Our recipe for Instant Pot Black Eyed Peas is vegan and kosher, but feel free to add ham, bacon, or sausage if you prefer. Saute the meat alongside the onions and bell peppers and follow the recipe accordingly; if you’re using a large ham or ham hock, you will need to increase the cooking time.
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Instant Pot Black Eyed Peas
- 1 pound black eyed peas, dried
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 1 jalapeño, finely diced
- 2 tablespoons tomato paste
- 1 teaspoon Kosher salt
- ½ teaspoon cayenne pepper
- ½ teaspoon smoked paprika
- 1 can crushed tomatoes, 14-ounces
- 4 cups vegetable stock
- 1 teaspoon liquid smoke
- 2 bay leaves
- 1 sprig thyme
- Rinse peas until the water runs clear. Cover them with fresh water and soak them overnight.
- Drain and rinse the peas, and set them aside; warm oil in an Instant Pot in saute mode. Add onions and bell peppers, and cook until the onions become translucent and soften, for about 10 minutes.
- Stir in the garlic and jalapeños; cook for 3 minutes. Then, add the kosher salt, cayenne pepper, smoked paprika, and tomato paste; saute until it becomes aromatic, for 30 seconds.
- Deglaze the pot with crushed tomatoes and vegetable stock. Add liquid smoke, bay leaves, the thyme sprig, and the reserved peas. Then, give the mixture a quick stir.
- Bring the mixture to a boil in saute mode. Secure the lid and set the Instant Pot to manual high pressure for 15 minutes with a 10-minute natural release. Skim the froth of the top and enjoy!