With an Instant Pot and 40 minutes, you can make perfectly cooked black eyed peas every time! Let us show you how.
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)
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 greens, rice, mashed potatoes, and/or roasted squash.
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!
Instant Pot Black Eyed Peas (Fast, Perfect, No Soaking!)
Ingredients
- 1 cup black eyed peas
- 3 cups water (or vegetable broth for more flavor)
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.
Video
Notes
*Total time includes active cook time, release time, and the time it takes for the Instant Pot to heat up (~8 minutes).
Miss Lillian says
Tried this insta pot recipe
They were delicious 😋😋
Support @ Minimalist Baker says
Yay! Thanks for sharing!
Randi says
I followed directions exactly and did for 15 minutes. They came out too soft. :(
Will try again using less time.
Support @ Minimalist Baker says
Sorry to hear that, Randi! Were the beans soaked or unsoaked?
Randi says
Thanks for the response. I did not soak them. I did a quick rinse under water. Will try again.
Support @ Minimalist Baker says
Let us know how it goes! It’s possible your beans were fresher than ours or maybe you prefer them more firm than we do?
Suzi says
Sorry to be a pain, I prefer to soak the beans, what would you say is the difference in cooking time please ?
Support @ Minimalist Baker says
Hi Suzi, we haven’t tried that way, but perhaps 5 minutes? Let us know how it goes!
Tara says
In my instant pot on low for 15 minutes the BEP turned to mush! I’ll have to try again!
Support @ Minimalist Baker says
Oh no! Sorry that happened, Tara! Depending on the freshness of the beans, hard/soft water, etc. there can be variation. Let us know how it goes next time.
Petchie Hawkins says
Could you use this same formula for any dried beans? Black, kidney, garbanzo?
Support @ Minimalist Baker says
The cook time and method will vary by bean. We’d suggest checking out our full guide here!