Instant Pot Black Eyed Peas (Fast, Perfect, No Soaking!)

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Bowl of black eyed peas

With an Instant Pot and 40 minutes, you can make perfectly cooked black eyed peas every time! Let us show you how.

Bowl and spoon of dry black eyed peas

About Black Eyed Peas

Black eyed peas have been grown in China and India since pre-historic times. By 1674, they were introduced in the US by enslaved individuals and became an important staple in the South. Since then, eating black eyed peas and greens on New Year’s Day has become a cultural tradition that symbolizes good luck. (source)

Pouring water into an Instant Pot of black eyed peas

Instant Pot Black Eyed Peas

The Instant Pot is our preferred method for cooking black eyed peas because it’s quick, easy, and yields perfectly tender beans!

Here’s what you need to know:

  • Ratio = 1 part black eyed peas : 3 parts water
  • Cook Time = 15-17 minutes
  • Release = 15 minute natural release, then release any remaining pressure

Black eyed peas are delicious in soups and stews, and also go well alongside greensricemashed potatoes, and/or roasted squash

Stirring cooked black eyed peas in the Instant Pot

Did you find this helpful? If so, be sure to check out our Instant Pot Cooking Times Guide for perfectly cooked grains and beans every time!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Bowl of black eyed peas cooked in the Instant Pot

Instant Pot Black Eyed Peas (Fast, Perfect, No Soaking!)

A quick & simple method for making PERFECT black eyed peas in the Instant Pot every time! Just 1 ingredient and an Instant Pot required!
Author Minimalist Baker
Prep Time 23 minutes
Cook Time 17 minutes
Total Time 40 minutes
Servings 4 (~2/3-cup servings)
Course Side Dish
Cuisine Gluten-Free
Freezer Friendly 1 month
Does it keep? 5 Days

Ingredients

Instructions

  • Add black eyed peas and water (or vegetable broth) to the Instant Pot and stir to prevent sticking. Pressure cook on high for 15-17 minutes (15 minutes for more firm, 17 for more tender // it will take about 8 minutes for the Instant Pot to pressurize before cooking begins).
  • Once the timer goes off, allow to naturally release for 15 minutes, then release any remaining pressure. Carefully remove lid once steam has fully escaped and strain off any excess cooking liquid.
  • Enjoy immediately in soups or stews, with greens, rice, mashed potatoes, and/or roasted squash. Store cooled leftovers in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat in a saucepan on the stovetop, adding a little water as needed to prevent sticking.

Notes

*Nutrition information is a rough estimate.
*Total time includes active cook time, release time, and the time it takes for the Instant Pot to heat up (~8 minutes).

Nutrition (1 of 4 servings)

Serving: 1 2/3-cup serving Calories: 121 Carbohydrates: 21.4 g Protein: 8 g Fat: 1.3 g Saturated Fat: 0 g Polyunsaturated Fat: 0 g Monounsaturated Fat: 0 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 34 mg Potassium: 281 mg Fiber: 5.4 g Sugar: 1.3 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 26.8 mg Iron: 2.41 mg

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