Smoky Instant Pot Black Eyed Peas & Greens (Vegan)

This is my new fave way to eat black eyed peas! We made this on New Year’s Day and loved it! We made the recipe exactly as written (we did omit the optional cayenne as I have bitty people I’m trying to feed), and it was absolutely delish.

My only change (which is just my personal preference) would be adding twice the amount of greens! But really the recipe is perfect as written. Thanks so much for another vegan fave!

I just made this recipe! It was so easy to make and turned out delicious! Kid and husband approved. ❤️

I made this for New Years Day dinner. Everyone loved it! I did not have Coconut Aminos or Tamari – I substituted Vegan Worcestershire instead. Not sure if that is an equivalent – but it turned out fabulous. I am making a bigger batch next time around. This recipe is a keeper!

I made this for dinner tonight and it was hearty and delicious. I am looking forward to leftovers tomorrow.

I did not have liquid smoke but smoked paprika did the trick quite nicely for rich flavor. I used spinach instead of collard greens or kale and it turned out well.

This is my first time making black-eyed peas (or anything with it). It was easy to make so I plan to make it again.

I made this for my husband and I tonight because I wanted something quick, easy, and comforting after a period of the winter-sickies. Man, it is DELICIOUS!

At first, I was interested in your use of coconut aminos because of the slight sweetness it has, but I had some and went with it. The flavor profile was perfect paired with the liquid smoke! Instead of serving over rice, as I normally would, I added 2 red potatoes (before cooking) and they were wonderful addition!

I just loved your recipes…thank you!

Jenny

This turned out great. I didn’t add the cayenne because of my 3yr old. I also let it naturally release in the pressure cooker for 45 minutes while I ran an errand. It did not over cook and was fine. I served it with left over yellow rice. For my serving I topped it with Tabasco and the crispy jalapeno pieces from TJ. Yum! Thanks.

We loved this! So simple and so full of flavor!

I made the IP version on New Years (only change was to halve the recipe) along with your vegan cornbread for two and roasted assorted veggies to go with the meal. It was simply delicious and very satisfying. Thank you for sharing your wonderful recipes and Happy New Year!
P.S. I got your cookbook as a Christmas present :-)

I made this in the IP with kale. I left out the liquid smoke bc I knew it wouldn’t be to my taste and I cut the smoked paprika to 1/2 teaspoon for the same reason. It was pretty good although it was a little “ flat” so I added 2 tablespoons of lemon juice to brighten it.

This was delicious…and so very easy to make. I used dried beans in an instant pot. Less than an hour later, I had a yummy stew, which was excellent over baked sweet potatoes. The only difference was that I used much less oil to saute the onions/garlic, and I subbed chopped carrots and celery for the sweet pepper.

This recipe is easy and delicious! It will be my go to for Hopping Johns. Thanks for creating it! Like the previous comment, I will be doubling it the next time I make it :).

Delicious!!

I made this last night with FRESH black-eyed peas which were glorious to find. I used the recipe for canned peas but doubled the amount of peas (to 4 cups) and kept the broth and the rest of the ingredients the same. My partner, who is not a black-eyed pea fan, said, “well, I may never really love black-eyed peas but I can definitely eat these!) :-)

My other [[
additions: 1/3 of a jalapeño, very thinly sliced and I used spinach for the greens (all I had) so I added them at the very end.

I forgot how good this is and will certainly add it to my regular rotation! Need to remember ingredients for your mango habanero sauce next time!! Cheers to the new year!

Simply amazing! I could eat this everyday. I put in over a roasted sweet potato. The smoky-spiciness was perfect with the sweetness from the potato.

This was delicious! Used dried black eyed peas from Rancho Gordo. I doubled the recipe for a 1 pound bag of dried peas, and made them on the stove top. Beautiful and delicious dish.

Made this in the instant pot and these are the creamiest collards I’ve ever had! I added some chopped celery in with the other veggies that were sautéed. I also added two chopped tomatoes on top of the collards. I used half as much cayenne because I wanted to make sure it wasn’t too spicy for my kids. We ate it over rice and my six year old loved it.

Made it in the Instant Pot, was delicious. Only modification was cooked it for 6 minutes using soaked beans. Thank you for this delicious recipe.

Oh my, this stuff is delicious. I had to make some adjustments because I am trying hard to use what I have in the cupboard instead of always running to the store. I used 1 C dry black eyed peas and 1/2 cup dry chick peas. I soaked them overnight. Instead of smoked paprika I used 1/8 tsp smoked chipotle along with liquid smoke (Stubbs). The last substitution would be no Collards and I dearly love them. I went out to the garden, dug under the snow for some very fresh Chinese Cabbage. I could have used less water but I love the broth. My son came running from upstairs for a bowlful. I will have to double the recipe next time. A Winner!

OMG… I just this moment (on this New Year’s Day 2022) opened the lid to this amazing IP Black-Eyed Peas and Collards recipe and taste-tested it, and it is ABSOLUTELY amazing…!!! I know this sounds strange, but I was almost moved to tears at how incredibly awesome it tastes. My husband and I went WFPB/vegan about two months ago, and am continually amazed at how incredible a plants-only lifestyle can make us feel. Thank you so much for sharing this recipe!

I just made Black eyed peas but didn’t have collard greens & used organic red kale. Didn’t have smoke @ only used 1 tablespoon coconut Aminos, I used regular paprika @ no salt & this dish was perfect & delicious but ate 1 1/4 cups by itself & will Keep this recipe for future. Still 4 big cups left. Yummy❤️❤️

We are eating all vegan meals in January. I made this for New Year’s Eve and oh my goodness… beyond delicious. Can’t wait to make it again! In fact, I think I’ll make a second batch for New Year’s Day 😄

WooHoo! This was my excuse for my instapot debut and it was beautiful! I made it exactly as you suggested except that my garden has an abundance of lacinato kale and it was perfect – even for the black-eyed pea haters amongst us. Smoky, soupy, nutritious – honestly, I’m so happy with this recipe.

I made this a few weeks ago to prepare for News Years Day. (To make sure it was good enough for the hubby). It was Delicious and SO easy! It’s definitely my go to News Years Day recipe!
Thanks for your never failing recipes. Happy New Year (2022). 😀

Made it with canned black eyed peas, really good!! Will make a double batch next time. Thanks for another great recipe!

Followed the recipe except for the red bell pepper because I forgot to pick one up at the store. These black eyed peas were the best I’ve ever had!! Will be making more!

This is so good over roasted sweet potatoes. I like to mash mine just a little with my fork and the sweet creaminess is perfect with the smoky spice of the beans.

Made last night and very tasty, definitely recommend!

We loved this!
Such great flavors and so easy to make.
Thanks for sharing

This was the first time I have used my instant pot for a full meal and it turned out perfect! I have made rice and hard-boiled eggs in the instant pot, but never a full meal before. After a few “old people” foibles, it was great! I can’t believe it went from dry black-eyed peas to perfectly cooked peas in under twenty minutes. I did add a can of spicy, diced tomatoes. We ate our lunch with cornbread. Thanks for the recipe.

Excellent! Made stovetop with canned black eye peas, exactly as recipe. I put a little hot sauce on mine for serving but granddaughters loved it without. Served over rice. Cornbread on side.

Delicious and satisfying! I could have sworn that I had liquid smoke in my cupboard but alas, I couldn’t find it, and I’m happy to report that this recipe worked great without. Also it was more like 22 minutes on the beans in my Breville pressure cooker, though it’s easy to crack the lid, test and re-pressurize. The collards turned out PERFECTLY. Thanks Dana and team!

Delicious!! Delicious! Delicious! My husband has been having a hard time with the idea of being vegan/vegetarian and so he picked this recipe out. He loved loved loved it and he was full. We had enough for leftovers. Score! Well done Dana!

I make this almost every other week. It’s so so so so good! Growing up my best friends family always made greens and this is reminiscent of that except we always added vinegar. My suggestion is to add a spoonful of vinegar or two!! Adds another depth of flavor that’s soooo good!!!! Thank you for the recipe!

We made this for New Year’s and I’ve made it several times since because we liked it so much. I came back to check the recipe this time and realized that I’ve changed a couple of things to suit us: we don’t like things hot, but we like “warmth”, so I made my customary substitute of Aleppo pepper for cayenne. It’s too hot for us with the cayenne, and too bland without any hotness, but juuust right with the Aleppo pepper. Also, we apparently found the smokiness of the paprika enough and didn’t notice when I accidentally skipped the liquid smoke. I think there will be dinners when I want the extra smokiness and dinners when I don’t.

Made this for my non vegetarian family and they loved it!!! I used vegan beef bouillon cubes, diced tomatoes with chilles instead of peppers,no bay leaves, reduced the salt and voila. Still amazing, spicy, flavorful. It’s one of your best dishes.

I love this recipe! I make it with the Perfect Vegan Cornbread and when I do, I want to eat it for breakfast, lunch, and dinner! Yum!

I really enjoyed this recipe! I did it on the stovetop and cooked dried peas instead of using canned. I used kale because collards aren’t in season. I didn’t have coconut aminos but added a bit of apple cider vinegar for some acidity. Flavors were amazing, as your recipes usually are!

Yummm! Perfect exactly as it is. Just the right amount of smokiness. I served with brown rice.

Made this tonight and subbed carrots for bell peppers, collards and chard combo, nearly doubled, and added bacon drippings and crumbled bacon on top, served with crusty sourdough and it was sublime! (We eat plant based but not veg), but would love to try with the liquid smoke as well! Great recipe!

I’ve been meaning to make this since January and finally just made it for dinner. It was delicious! Made the instant pot version following the recipe as is. I used half collard greens, half kale. It was so creamy. Super easy and quick! As that was cooking, I made your vegan gluten free cornbread. That also was a big hit. Will make both again for sure. Thanks for such great recipes:)

I literally just finished eating this and it was so so good! Instant fave! I followed the instructions for stove top with canned beans, and it came out perfect. Used kale instead of collard greens and threw it in for just the last 5 mins of everything simmering so that it didn’t overcook. I was a bit nervous that it would come out like a brothy soup at the beginning, but after 30 mins of simmering, it comes together so nice and thickens right up.

Made this with the cornbread, and while I normally don’t like sweet things and avoid added sugar, I followed the recipe exactly as written and it was the PERFECT complement to the black eyed peas!!

So good! I added some celery to the base and used dino kale. It was especially good with some crusty bread to dip into the soup!

This is now a regular favorite meal in my household! I used the “instant pot” instructions: I followed the recipe as-is and it was flawless. Even worked well with my pressure cooker (has similar settings to an instant pot). I used dried beans as instructed and they were cooked perfectly upon completion. Instead of collards, I used fresh curly green kale, and subbed yellow bell pep instead of red (NBD). I have a smoky paprika from Burlap & Barrel and it really amped up the smoky flavor 😀
Side note: first time attempting the recipe I doubled the batch– was NOT disappointed! This soup was gone in just a few days lol.
Thx for the great recipe, I can tell you do a lot of testing.

Thank you, this was wonderful!!

Even though I used dried peas, mine still came out very soupy. I would maybe use less broth so that there isn’t so much extra liquid. The flavour was nice maybe just a bit too salty. I would halve the amount of salt next time.

When we made this on New Years I felt sorry for the people who were NOT eating this perfect dish! So delicious! I used a little oregano instead of the bay leaves but otherwise followed the recipe exactly. I cooked two boxes of Jiffy vegetarian cornbread in a cast iron skillet and plopped a slice in the middle of the bowl. It was perfect. The sweet, sweet cornbread soaked up that heavenly broth..just perfection. Making it again tonight.

I don’t have an instant pot, so I sauted the onion, garlic and pepper, then tossed everything into my slow cooker! It was wonderful with your Perfect Vegan Cornbread.

Excellent! Made it twice since New Years Day. First time I made it for 6 (love the feature on this site that allows you to easily adjust for varying portions). The second time I made it for 4. Used kale first time, the second time collard greens. Both were great. Really nice flavor for those craving that smokey taste, but without the meat. Not having to soak the beans because it’s made in the Instant Pot is a MAJOR plus. Thank you!

This was so good! I used slightly less than 1 Tbsp soy sauce instead of coconut aminos, and I had fresh black eyed peas, so I used that (used 3 cups broth and cooked on high pressure for 15 minutes instead of 17). I like a little vinegar in my collards so I added 1 tsp apple cider vinegar at the very end. It was perfect!

I loved this recipe. I don’t have an insta pot so I followed the notes given for that situation. I also didn’t have liquid smoke on hand and used baby kale instead of collard greens. Like others, I had a lot of liquid so instead of discarding it or cooking it down I put it in the Vita mix, made cashew cream with it, and returned it to the pot. My husband raved about it and told friends how delicious it was. Every recipe I have tried from this site is excellent. Keep it up!!!

i loved it

The whole family loved this dish. I served it with the Perfect Vegan Cornbread (which IS f-ing perfect, just so you know! But please check comments re sugar if you plan to make it).

I had to swap out a load of things because I just didn’t have them in the pantry or veggie patch. But it still turned out perfect!

I replaced the peas with black beans and collard greens with a combo of green beans, courgette and swiss chard. (I stirred the more robust veggies into the broth, but left the leaves on top as per instructions for collard greens.)

Another winner. Thanks, Dana. Definitely saving this recipe. I think it will become a family staple.

I love this recipe! I soaked the black-eyed peas overnight and cooked them separately. I sautéed the rest of the ingredients adding the collards last. I added 2 carrots for sweetness, used a jalapeño in place of a bell pepper (have used a poblano as well), omitted the vegetable broth and liquid smoke, and it was amazing. Thank you – these are great flavor combinations!!!

I love this recipe! I added 2 carrots for sweetness, used a jalapeño in place of a bell pepper (have used a poblano as well), omitted the vegetable broth and liquid smoke, and it was amazing. Thank you – these are great flavor combinations!!!

Delicious!!! I doubled the recipe and followed exactly. I will echo other comments that it had a bit too much liquid–was more like a soup. But the flavor was on point and the leftovers did thicken up slightly.

I used dried beans in the IP and they had the perfect texture in the dish. Will definitely make this again–a super savory delight!! Thank you!

These beans are AMAZING!! My family said it was the best vegetarian meal I have made so far. We just made the switch to vegetarian (w/o dairy or soy) a few months ago. I just made a huge batch by request of my 16 yr old daughter and 13 yr old son because they want to eat on it all week. Thank you!!!

This was delicious and I was surprised at how easy it was for this non-cook to make. Subbed kale for collards and it worked well. We though it tasted even better the next day. Great recipe!

This was wonderful! The flavors were great. I followed the recipe as is. Only minor change I made was added Orange bell pepper as well for some extra color. My husband, mom, and even 3 year old liked it!

Just bought a Breville Fast and Slow and this was the first recipe we cooked in it.
Sooooo good! We didn’t have any liquid smoke so we used powdered ancho chilli and it brought a beautiful smoky taste.
Will definitely cook again.

I made this tonight but it turned out more like a soup and everything was quite mushy from the instant pot. I thought I followed to a tee… :( I did use canned black eyed peas although the side notes say it was ok to use canned. Would love to try again and it turn out, any suggestions would be helpful!

I always make a similar black eyed pea soup with collards and ham hocks for my meat eating family, while my vegan black eyed peas are rather boring. Now I have something equally delicious to eat for New Year’s – many thanks and happy new year!

Surprised me. Excellent flavors.

Delicious and fast! Didn’t have collards on hand so substituted frozen chopped kale which I added and cooked on high pressure for a few minutes after the bean cooking cycle. Topped it with a shake of chipotle powder, a drizzle of smoked olive oil and some Belper Knolle shavings. Looking forward to trying it with collards next time! Thanks!!

Thank you for this delicious, comforting recipe. It was exactly what I wanted for New Year’s Day. I used the the stovetop method with 2 cans of black eyed peas and followed the recipe as written. I’ll definitely be making it throughout the year.

I made this for New Year’s day and it was absolutely delicious!
Will definitely be making this again!

Loved it! I was a little skeptical it would be too smoky with the smoked paprika and liquid smoke, but I went for it since you’ve never failed me before and it was great!
I added spinach after it was done cooking since I didn’t have any collard greens

I made this last night for New Year’s Day dinner. It was fantastic. It was fast and easy to put together, and serious comfort food. I did substitute Lacinato kale for the collards because my store was out of collards. I will definitely be making this again.

One question, when substituting canned peas for dried, should I use the same amount of vegie stock, or am I relying on liquid in can?

I love the earthy goodness of black eyed peas and enjoy them on New Year’s Day. It’s the perfect tradition to adopt as the usual “pork and sauerkraut” just doesn’t do the trick for vegans… although this year I did make Skye Michael Conroy’s Baked Hammy, as well.
This recipe is yummy and so easy since it cooks so quickly in the Instant Pot. I added one chopped carrot and one sliced celery rib to the sauté. I had kale on hand, so used that in place of the collards. All in all, I’d absolutely make this again and recommend it to friends!

Excellent.Easy to prepare (great when you’re feeling groggy on Jan 1st!) & very tasty.
I used precooked beans so I didn’t need so much broth.
Let’s hope these ‘lucky’ beans work for 2021!

I made this yesterday, doubled the recipe, because I like leftovers!
It seemed to have a lot of fluid. Is it suppose to be like that? I don’t mind, just curious.
It was delicious, will make it again for sure. We had some cornbread on the side which I had previously frozen and thawed.
Thank you for the recipe!

This was phenomenal! Texture of the beans, perfect. Depth of flavor, spot on. My BF was hesitant because he always has meat product in his collards but this changed his mind. Looking forward to making this more often. Instant pot made it so easy. Thank you Minimalist Baker for another goodie! 🎉

Delicious! We made this tonight as written except substituted swiss chard for collard greens. I ended up having a second serving instead of getting dessert! Will definitely make this again. Thank you for the recipe.

This turned out wonderful! I threw in a little leftover Christmas ham and served with cornbread. I am happy to report that a double batch fit perfectly in my 6 quart instant pot and completely used up a 1lb bag of black eyed peas. My family has eaten this dish traditionally on New Year’s Day since I was a kid, but I haven’t continued as an adult because it was an all-day effort. Thank you for this easy instant pot version!

I made this recipe today and my family enjoyed it! I did soak the black-eyed-peas a few hours during the same day so that I could reduce the cook time (to 12 minutes) because I thought the longer time would be too much for the greens. It worked well; 10 minutes may have even been enough as I let the instant pot fully release pressure on its own (natural release).
I did not use liquid smoke and the flavor was still great, IMO, but I’m sure that ingredient would have been a nice addition as well.

We’ve loved your recipes for years, but this one is exceptional. Before going vegan, we used ham hocks in our black-eyed peas but this is even smokier, umami-rich, and delicious! It’s our go-to now for New Years. Thanks, Dana!!

This is great! I skipped the coconut aminos and liquid smoke because I don’t have them. I also didn’t add salt because I used a commercial broth which was salty enough and I used spinach instead of greens because I had some that needed to be used up.
Overall, very good!!

This was so good! I always see my southern family posting about how they like to make this dish on New Years but know that they often make it with meat. I’m so glad to find a vegan friendly version and it is SO easy to make in the instant pot!

I’m blown away by the spot-on perfect combination of flavors!! This instant pot recipe is not only easy to prepare but also filling, satisfying and oh so yummy! I used cabbage instead of greens as that’s what I had on hand. Phenomenal! Thank you, Dana, for yet another great recipe!

Made this for New Year’s dinner and it exceeded my expectations. I followed the recipe as written and it was delicious. Will definitely be making again!

I made these today and they are SO AMAZING! Thank you for a fabulous recipe!!

Thanks for this recipe! Made it today because I love black eyed peas and who doesn’t need more good luck rolling into 2021 after the year we’ve all had?! Flavor was great. Added a little cumin also. Didn’t have amino so added a little extra salt at the end. Cooked as instructed in the instant pot version and the end texture is perfect. Lovely recipe – thanks!

This was perfect for New Year’s Day but I will also be making it all winter! SO delicious and full of flavor! I love this recipe so much!

This recipe was PERFECT! We only made one change because the grocer was sold out of collard greens, we used kale instead. Amazing! I highly recommend this recipe to everyone. Rang in the new year with this dish in hopes of good luck in 2021! Served it over brown rice.

What kind of liquid smoke do you use?

I’ve been a religious follower of minimalist baker since going vegan almost 4 years ago and even then the deliciousness that comes off this blog somehow still surprises me. I made this with navy beans because I was out of black eyed peas. The flavor punch that hits you honestly surprised me with how little effort this meal took. I will for sure be eating this all winter!