Instant Pot Black Eyed Peas

Nothing says lucky like a soothing bowl of Instant Pot black-eyed peas. The tender black-eyed peas come together in a rich, smoky one-pot dish with very little effort and a whole lot of good fortune.

Why Are Black Eyed Peas Special?

Black-eyed peas aren’t actually peas at all; they’re a type of cowpea (or field pea). The small, creamy-white beans have a distinctive black spot resembling an eye, giving them their name.

You can trace the origins of black-eyed peas, or Hoppin’ John, back to West Africa, and they are widely used in Southern U.S. cooking. The dish came to the South with enslaved Africans who, despite unimaginable hardship, preserved their food culture by planting peas and using them in traditional soups and stews.

Today, black-eyed peas remain a staple of Gullah Geechee and Southern cuisine, especially on New Year’s Day when they’re eaten to bring good luck and prosperity for the coming year. More importantly, the resilience of those who cooked and provided for their families, while staying connected to their roots through the meals they prepared using the simple ingredients available to them.

Key Ingredients

Whip up a tasty and budget-friendly meal using a handful of simple ingredients. Here’s everything you need to make Instant Pot black eyed peas.

• Black-Eyed Peas: Dried black-eyed peas will give you the best texture and flavor. If you’re short on time, canned black-eyed peas work; just drain and rinse them well.
• Olive Oil: Use olive oil to sauté the vegetables and build the flavor base.
• Tomato Paste: A spoonful of tomato paste deepens the dish’s color and flavor. Let it cook for a minute or two before adding liquid; blooming the paste intensifies its sweetness and color.
• Vegetables: Sautéed yellow onion, green bell pepper, minced garlic, jalapeño pepper, and canned tomatoes create a savory backbone for the dish and give the creamy beans plenty of flavor as they cook.
• Spices: Cayenne pepper, smoked paprika, coarse black pepper, and kosher salt round everything out. If you’re using broth, adjust the salt accordingly. A low-sodium option will give you more control of the saltiness.
• Vegetable Broth: Homemade vegetable broth (made from kitchen scraps and fresh herbs) is always a win, or reach for store-bought vegetable broth or vegetable stock. Vegetable Better Than Bouillon mixed with warm water is another convenient option.
• Liquid Smoke: Since I am skipping ham hock and smoked turkey in favor of vegan black-eyed peas, use a few drops of liquid smoke to bring the savory, smoky flavor.
• Herbs: Bay leaves and a few sprigs of fresh thyme add subtle aromatic flavor as the peas pressure-cook.

Additions and Substitutions

• Load up on veggies. Mix and match the veggies based on what you have available—try collard greens, okra, turnip greens, or mustard greens.
• Switch up the seasoning. Swap out the individual spices for your favorite spice blend, such as Cajun seasoning or blackened seasoning.
• No black-eyed peas? No problem. Black beans are a great stand-in to soak up all the flavor.
• Experiment with mix-ins. Consider adding brown rice or barley to make the meal more filling.
• Can I add meat to black-eyed peas? I stick to this vegan Instant Pot black eyed peas recipe, making it a meal anyone can enjoy, but it’s a Southern tradition to cook the beans with meat like
  ham hock, smoked turkey leg, turkey wings, bacon, salt pork, or andouille sausage. You will need to increase the cooking time when adding meat.
• Can I use canned black eyed peas? You can, but the texture won’t be the same. You’ll also want to reduce the cooking time to 5-8 minutes so they don’t come out mushy.  

Expert Tips

• Soak the dried peas (optional). If you’re using dried black-eyed peas, soaking them overnight will help reduce the cooking time and make them softer. If you’re short on time, you can skip this step.
• Deglaze the Instant Pot. After sautéing the vegetables, pour in the vegetable broth and scrape up any browned bits from the bottom of the pot; this not only builds flavor but also prevents the peas from sticking and helps you avoid the dreaded Instant Pot burn notice.
• Use the natural release setting. When the cooking cycle finishes, allow the pressure to release naturally before turning the valve to quick-release any remaining steam. A natural release is gentler and helps keep the peas intact, while an immediate quick release can cause them to split.

If you enjoy Instant Pot black eyed peas, try one of these Southern-inspired recipes!  

Shrimp Étouffée

Southern Potato Salad

Blackened Mahi Mahi

How to Serve Black Eyed Peas

Serve the savory Instant Pot black eyed peas with a chunk of buttery cornbread, seasoned collard greens, fried cabbage, or creamy Dutch oven mac and cheese.

Spoon the beans over dirty rice, grilled sweet potatoes, grits, or plain white rice.

Serve them as a Southern-style side dish with your favorite meat entrees, such as beef ribs, fried chicken, pork chops, grilled chicken drumsticks, smoked sausages, smoked turkey, or turkey wings to round out the meal.

What To Do With Leftovers

• Refrigerate: Black-eyed peas taste even better the next day once the flavors have settled. Store them in an airtight container for 4-5 days.
• Freeze: Let the beans cool, and transfer them to a freezer-safe container or bag. Freeze the Instant Pot black eyed peas for 3 months.
• Thaw: Defrost the leftovers in the refrigerator overnight.
• Reheat: Warm individual servings of the beans in the microwave or on the stovetop. If it thickens once chilled, stir in a small amount of vegetable broth or water before warming.
• Repurpose: Use the black eyed peas to fill shepherd’s pie or puree them to make homemade veggie burgers.

Frequently Asked Questions