Instant Pot Black Eyed Peas
Black-eyed peas are a Southern tradition known to bring good fortune, and my Instant Pot black eyed peas are brimming with smoky and spicy flavors that will leave you feeling lucky.
Equipment
Ingredients
- 1 pound black eyed peas, dried
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 medium 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 broth
- 1 teaspoon liquid smoke
- 2 bay leaves
- 1 sprig fresh thyme
Instructions
- 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 broth. 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. Remove the foam from the top layer and enjoy!
Notes
Expert Tips:
- Soak the dry 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 broth 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.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Serving | Calories: 135 kcal | Carbohydrates: 19 g | Protein: 6 g | Fat: 5 g | Sodium: 373 mg | Fiber: 5 g | Sugar: 5 g
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!